Sauces: Classical

Discounted and wholesale priced Sauces: Classical and Contemporary Sauce Making by James Peterson (Hardback) available at South..

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Sauces: Classical
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Sauces: Classical

Barcode
  • Product ID: G39444341
Package Size
26.1cm x 20.9cm x 4.4cm
Gross Weight
1.816kg
Author
James Peterson
Format
Hardback
Pages
640
Width
209.00 mm
Height
261.00 mm
Thickness
44.00 mm
ISBN
9780470194966
ISBN10
0470194960
Dewey
641.814
Nielsen BookScan Product Class
T16.0
BIC Subject Category
VBGF
Publisher
John Wiley and Sons Ltd
Publication date
19 September 2008
Country
United Kingdom
City
Chichester

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Sauces: Classical

Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition It's the single contemporary reference on.. More
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FAQ

About this book, the "Sauces: Classical" author(s):
James Peterson trained as a chef in France and worked at several notable French restaurants before opening his own restaurant in New York in 1979. He has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). He is the author of thirteen widely acclaimed cookbooks, including the James Beard Foundation Award winning Glorious French Food and Vegetables, the IACP Award winning Fish & Shellfish, and, most recently, the James Beard Foundation Award winning Cooking. His Web site is jimcooks.com.

Description

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...Sauces is a.. http://www.dropshippers.co.za/

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