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Sauces: Classical and Contemporary Sauce Making (3rd edition)

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Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition "It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed." -Mark Bittmanfrom the Foreword to the Second Edition "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle epoque. ...

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3rd edition

ISBN:

0470194960

/ ISBN-13:

9780470194966

  • Book Details
  • Seller
Sauces: Classical and Contemporary Sauce Making
2008, Houghton Mifflin, Hoboken, NJ

ISBN-13: 9780470194966

3rd edition

Hardcover

Sauces: Classical and Contemporary Sauce Making
1998, John Wiley & Sons

ISBN-13: 9780471292753

2nd edition

Hardcover

Sauces: Classical and Contemporary Sauce Making
1991, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442237738

Hardcover

Sauces: Classical and Contemporary Sauce Making
1991, John Wiley & Sons

ISBN-13: 9780471289043

Hardcover

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