Splendid Soups : Recipes and Master Techniques for Making the World's Best SoupsPeterson, James
Sauces : Classical and Contemporary Sauce Making
Peterson, James
ISBN 10: 0471292753ISBN 13: 9780471292753
Publisher: John Wiley & Sons Canada, Limited
Publication Date: 1998
Binding: Hardcover
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Sauces : Classical and Contemporary Sauce Making: Synopsis
" Here is yet another cookbook that can stand among the best reference works. I suspect it’ s a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researched information… ." — Gourmet Magazine " James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle É poque… . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference… ." — Richard Olney, From the Foreword " 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 Bittman, From the Foreword " This is a book I wish I had written myself…. Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English… ." — Jeremiah Tower, Stars Restaurant " The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." — Daniel Boulud, Daniel " It is a special reference book— comprehensive and inspiring… ." — Alice Waters, Chez Panisse
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Sauces : Classical and Contemporary Sauce Making Peterson, James |
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Book Description: Wiley, 1998. Hardcover. Book Condition: Good. (Airport Place Books does not ship on Saturdays and Sundays. We are unable to ship to "The Republic of Korea".). Bookseller Inventory # mon0000186352 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: John Wiley & Sons (s 19980101. HC. Book Condition: Good/NDJ. NO DUST JACKET. Bookseller Inventory # 130602 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: Wiley. Book Condition: Fair. 0471292753 Reading copy only -- all pages intact -- Damage on cover -- Visible wear- marking - shelf wear. Bookseller Inventory # Z0471292753Z4 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: John Wiley & Sons, New York, 1998. Hard Cover. Book Condition: Good. Second Edition. 4to - over 9 3/4" - 12" Tall. 598 p. Some shelf wear to D.J. Lower rear D.J. wrinkled. 1/4 inch tear to D.J. on spine. Light wear to boards. Writing on front free endpaper, otherwise pages clean and bright. Binding tight. This item is oversized - additional shiping charge applies on Priority Mail and International orders. Bookseller Inventory # 057684 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: John Wiley & Sons, Inc., NY, 1998. Hard Cover. Book Condition: Near-New. Dust Jacket Condition: Near-New. 2nd Printing. 4to - over 9¾" - 12" tall. Red paper-covered binding has only a tiny line of crumpling at top of spine; DJ has a very little light edgewear and a small V-shaped chip on bottom edge of front cover; otherwise both are in excellent condition. Contains 598 fresh as new pages of instructions and recipes. The Classic sauce cookbook that won the James Beard Foundation "Cookbook of the Year" award. Cookbook. Bookseller Inventory # 001159 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: John Wiley and Sons, New York:, 1998. hardcover. fine with fine dust jacket. thick 4to. xxvi+598pp. large color plate section. Bookseller Inventory # 71694 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: John Wiley & Sons, Inc., New York, 1998. Hard Cover. Book Condition: Fine. Dust Jacket Condition: Unclipped/Very Good +. Second Edition. 8vo - over 7¾" - 9¾" tall. 598 pp. Second printing. Structured around the framework of classical French cooking, this book provides, in thorough detail, explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. Photographs. DJ shows some signs of edgewear, with a small chip at the bottom corner and repaired damage to the spine; DJ remains more than serviceable. Bookseller Inventory # 004480 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: Wiley, 1998. Hardcover. Book Condition: Used: Like New. Excellent clean UNREAD condition! Cover may have some minor shelf wear. 90% of all orders ship within 24 hours. All orders ship in secure bubble packs. Free tracking on all domestic orders. Your satisfaction is guaranteed!. Bookseller Inventory # 081010122 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: Wiley, 1998. Hardcover. Book Condition: New. Dust cover small wrinkle at bottom. All books are new or shelf pulls. Minor defects will be noted. We make every effort to ship your order the same day we receive it. Bookseller Inventory # mon0000001440 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: Wiley, 1998. Hardcover. Book Condition: Like New. Dust Jacket Condition: Like New. Like new book with very slight shelf wear. Bookseller Inventory # 3792 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: New York: Van Nostrand Reinhold, 1998, New York, 1998. Hard Cover. Book Condition: Excellent. Second Edition. Hard Cover. Excellent/Excellent. Second Edition. Classical and contemporary sauce making. A must for any chef/cook. Nice addition to the collection. Nice, clean copy with only trace bumping to upper board corners. Bookseller Inventory # 6246 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: NY Wiley (1998)., 1998. VG in VG DJ. Winner of the James Beard Foundation Cookbook of the Year award. Marries best well-practiced techniques with adventurous innovation. Illustrated by Color photos. 2nd ed. Bookseller Inventory # 035314 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: John Wiley & Sons, Inc., 1998. Hardcover. Book Condition: Very Good. Later Edition. ISBN 0471292753. ISBN13 9780471292753. Hardback. Very good plus condition book, with slight rubs to cover corners, in a Very good plus condition dustjacket. Tight, bright, attractive copy with no markings to the book. Second edition. Oversized. Bookseller Inventory # 157948 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: John Wiley & Sons, Inc. New York, 1998. Hardcover. Book Condition: Fine. Dust Jacket Condition: Very Good. 2nd Edition. 10 1/4" X 8 3/8" in blue boards. Near Fine condition - lower front corner a little stubbed. Jacket: about VERY GOOD condition. Best book I've seen on this subject - comprehensive, detailed, ESSENTIAL. 598pp. Bookseller Inventory # 002244 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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Book Description: Wiley John + Sons, 1998. Gebunden. Book Condition: Neu. Versandfertig in 1 - 2 Tagen! Versandsichere Verpackung! Inkl. MwSt-Nachweis.; Titel:Sauces Classical and Contemporary Sauce Making; Autoren: James Peterson; Verlag: Wiley John + Sons. Bookseller Inventory # 5795276-19852760 [Bookseller & Payment Information] [More Books from this Seller] [Ask Bookseller a Question] |
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