Sauces: classical and contemporary sauce making

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Average Rating
Publisher:
Houghton Mifflin Harcourt,
Pub. Date:
2017.
Language:
English
Description
The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.
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ISBN:
9780544819825
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Grouping Information

Grouped Work ID fa89c9eb-e8e5-65fb-1cd4-2e15cd5c5d89
Grouping Title sauces classical and contemporary sauce making
Grouping Author peterson james
Grouping Category book
Last Grouping Update 2018-08-06 04:40:45AM
Last Indexed 2018-09-22 05:01:44AM

Solr Details

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author Peterson, James,
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display_description Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award-winning first edition, James Peterson's Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today's movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen.
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record_details ils:.b20023169|Book|Books|Fourth edition.|English|Houghton Mifflin Harcourt,|2017.|xxi, 666 pages : color ; 26 cm.
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subject_facet Sauces
title_display Sauces : classical and contemporary sauce making
title_full Sauces : classical and contemporary sauce making / James Peterson
title_short Sauces :
title_sub classical and contemporary sauce making