Free PDF Sauces: Classical and Contemporary Sauce Making, Fourth Edition
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Sauces: Classical and Contemporary Sauce Making, Fourth Edition
Free PDF Sauces: Classical and Contemporary Sauce Making, Fourth Edition
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Review “James’s book celebrates a subject matter that I find so important to chefs and to cooking in general, and with the voice of a seasoned teacher and coach, it’s accessible to anyone. He covers an impressive range from the basic to the complex, while showing the evolution of sauces across a variety of cuisines. This book is a useful reference for any kitchen.” ―Daniel Boulud, Chef/Owner, The Dinex Group "Sauces is a book that can be your companion week in and week out for the rest of your culinary life. It’s a marriage you’ll embrace with happiness." ―Brian O'Rourke, Huffington Post Read more About the Author JAMES PETERSON is a James Beard Award–winning food writer who has authored more than 15 books, including Glorious French Food, Cooking, Baking, and Vegetables. Trained as a chef in France, he has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He lives in Brooklyn. Read moreHardcover=688 pages. Publisher=Houghton Mifflin Harcourt; 4 edition (November 7, 2017). Language=English. ISBN-10=0544819829. ISBN-13=978-0544819825. Product Dimensions=7.9 x 1.7 x 10 inches. Shipping Weight=5 pounds (View shipping rates and policies). Average Customer Review=4.8 out of 5 stars 14 customer reviews. Amazon Best Sellers RankSauces & ToppingsCooking=#20,827 in Books (See Top 100 in Books) .zg_hrsr { margin: 0; padding: 0; list-style-type: none; } .zg_hrsr_item { margin: 0 0 0 10px; } .zg_hrsr_rank { display: inline-block; width: 80px; text-align: right; } #6 in Books > Cookbooks, Food & Wine > Main Courses & Side Dishes > #58 in Books > Reference > Encyclopedias & Subject Guides >.
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