Research Catalog
Sauces : classical and contemporary sauce making
- Title
- Sauces : classical and contemporary sauce making / James Peterson.
- Author
- Peterson, James
- Publication
- Boston ; New York : Houghton Mifflin Harcourt, 2017.
- ©2017
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFF 18-307 | Schwarzman Building - Main Reading Room 315 |
Details
- Description
- xxi, 666 pages : color illustrations; 26 cm
- Summary
- 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.
- Subjects
- Genre/Form
- Cookbooks.
- Bibliography (note)
- Includes bibliographical references (pages 645-648) and index.
- Call Number
- JFF 18-307
- ISBN
- 9780544819825
- 0544819829
- LCCN
- 2017449213
- OCLC
- 1002649213
- Author
- Peterson, James, author.
- Title
- Sauces : classical and contemporary sauce making / James Peterson.
- Publisher
- Boston ; New York : Houghton Mifflin Harcourt, 2017.
- Copyright Date
- ©2017
- Edition
- Fourth edition.
- Type of Content
- textstill image
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Bibliography
- Includes bibliographical references (pages 645-648) and index.
- Research Call Number
- JFF 18-307