|
|
|
|
|
Books : SAUCES Classical and Contemporary Sauce Making |
Price: $38.75 Prices subject to change.
Availability: Usually ships in 1-2 business days
Binding: Hardcover
Dewey Decimal Number: 641.814
EAN: 9780442237738
Format: Import
ISBN: 0442237731
Label: Van Nostrand Reinhold
Manufacturer: Van Nostrand Reinhold
Number Of Pages: 512
Publication Date: 1991
Publisher: Van Nostrand Reinhold
Studio: Van Nostrand Reinhold
Sales Rank: 838636
Related Items:
Average Rating: 
Rating:  -
James Peterson is a brilant read in the culinary field. his experiences are read through almost all his books. My favorite is "sauces". Top knotch. He lived and did these sauces up and to the five mother sauces. It is good reads until you have kids, but still usable as a mom!
Rating: -
This complete revision of a James Beard Award-winning classic is quite simply a 'must' for any library creating a comprehensive, professional culinary section. It proved an essential sourcebook upon its initial publication nearly two decades ago and remains a classic - reappearing in revamped form to reflect expanded professional attention to sauces adapted from culinary traditions around the world. Chapters offer an easy pairing of sauce to food with such chapter headings as 'Integral Meat Sauces' ... Read More
Rating: -
It's a book, yes, and it does have recipes. But it's not a cookbook. It's an incredible tome of reference material; there's a huge section on various ingredients and cooking implements, right down to what kind of metal is best on which pans for what purpose and the optimum construction of spatulae.
It contains a brief rundown of the evolution of classical French cooking, from which a great deal of contemporary sauces emerged. The in-depth information on various kinds of stocks, how to ... Read More
Rating: -
The best sauce book ever written. Good for average to above average cooks. May be a little confusing to the beginer.
Rating: -
This book is a great tool for those who are attending a culinary school for it provides an in depth understanding of sauce making. To quote one of my Culinary professors, "...this book is a must for every kitchen's cooking library". If you want to become a good sauce maker, you need to read this book.
Browse for similar items by category:
|
