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Peterson, James.

Published by John Wiley & Sons, New York (1998)

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Hardcover
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From: The Bookworm (Oroville, CA, U.S.A.)

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About this Item: John Wiley & Sons, New York, 1998. 2nd Edition, Book Club. Hardbound about 10.25 inches tall by 8.25 inches wide 598 pages. Glossary, bibliography, index. Description: Originally published in 1991, this won the James Beard Cookbook of the Year award for single subject in 1992. Includes a section of color photo plates showing step by step techniques. The publisher's blurb reads: ''By marrying the best of well-practiced techniques and methods with the adventurous innovations of the contemporary art, Peterson has forged a new direction for sauce making that rings as true for home cooks as it does for professional chefs. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. Classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cooking; vegetable purees; dessert sauces and many more. This Second Edition addresses the growing appreciation for Asian cuisine, whose bold flavors have helped make it a staple of a modern healthy diet. Peterson serves up an overview of both ingredients and techniques for a collection of favorite Asian recipes. Pasta sauces which were absent in the first edition, get Peterson's meticulous treatment here.'' BINDING/CONDITION: red boards; a Fine book, with a Fine dust jacket. ISBN: 0-471-29275-3. Seller Inventory # 063929

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James Peterson

Published by Van Nostrand Reinhold Co., New York , NY (1997)

ISBN 10: 0442026153 ISBN 13: 9780442026158

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From: Concordia Books (Rensselaer Falls, NY, U.S.A.)

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About this Item: Van Nostrand Reinhold Co., New York , NY, 1997. Cloth. Condition: Very Good. Dust Jacket Condition: Very Good. First Edition. First Edition, cloth, 598 pp., illustrations, glossary, sources, index; very good,clean copy, tight binding, dust jacket included. Seller Inventory # 027914

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Peterson, James

Published by John Wiley & Sons, New York (1998)

ISBN 10: 0471292753 ISBN 13: 9780471292753

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From: Abacus Bookshop (Pittsford, NY, U.S.A.)

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About this Item: John Wiley & Sons, New York, 1998. hardcover. Condition: Fine copy in fine dust jacket. Illustrated (illustrator). 2nd ed. edition.. Small 4to, 598 pp., First printing of the second edition. Seller Inventory # 024022

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Peterson, James; Peterson

Published by Van Nostrand Reinhold (1998)

ISBN 10: 0442026153 ISBN 13: 9780442026158

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From: John Rybski, Bookseller (Chicago, IL, U.S.A.)

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About this Item: Van Nostrand Reinhold, 1998. Hardcover. Condition: Fine. Dust Jacket Condition: Very Good. 1st Printing, 1st Ed. FROM D.J.: marrying the best of wellpracticed techniques & methods with the adventurous innovation of the contemporary art. Seller Inventory # 017868

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SAUCES: Classical And Contemporary Sauce Making. Second: Peterson, James

Peterson, James

Published by NY etc~. 1998. John Wiley & Sons (1998)

ISBN 10: 0471292753 ISBN 13: 9780471292753

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From: Chris Fessler, Bookseller (Howell, MI, U.S.A.)

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About this Item: NY etc~. 1998. John Wiley & Sons, 1998. large red hardbound 4to. dustwrapper in protective plastic. fine cond. binding square & tight. covers clean. edges clean. contents free of markings. dustwrapper in vg cond. crease on rear, minor rubbing, not price clipped (no price listed). possible book club edition. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~. second printing ( # 2 in # line). " Sauces, First Edition, Cookbook Of The Year~The James Beard Foundation".xxvi+598p. 45 pages of glossy full color how to photos. glossary. sources. purveyors. bibliography. index. cookbooks. gastronomy. cucina.cocina. international cuisine. ethnic cuisine. saucier. ~"After a couple of decades of anarchy and chaos in the kitchen disguised as la nouvelle cuisine, a treatise such as Sauces, grounded in common sense, infuses one with renewed faith." So says no less an authority than Richard Olney, who as the acknowledged master of the contemporary culinary arts, possesses the perspective to judge what is merely history, and what is truly historic. Since its publication in 1991, Sauces has proven itself a landmark work, winning The James Beard Foundation's Cookbook of the Year award, and garnering worldwide acclaim for its author, James Peterson, who with his very first book established a reputation as one of the most literate and knowledgeable individuals among the vast ranks of culinary writers. By marrying the best of well~practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce making that rings as true for home cooks as it does for professional chefs. Sauces has been as much a celebration of cooking as it was a teaching volume because it is, at its heart, a reflection of Peterson's romance and devotion in the kitchen. Sauces is firmly dedicated not only to broadening the cook's appreciation and understanding of saucemaking's traditional principles, but also to empowering the reader to become an adept improviser. We are reminded that cooking is an art, and no art can thrive without the freedom to change and evolve. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. Classic white and brown sauces, both starch~thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise and their variations; sauces made with butter, including the beurre blanc~based sauces that revolutionized modern cooking; vegetable purees; dessert sauces, and many more. The Second Edition addresses the growing appreciation for Asian cuisine, whose bold flavors have helped make it a staple of the modem healthy diet. Peterson serves up an overview of both ingredients and techniques for a collection of favorite Asian recipes. Pasta sauces, which were absent in the first edition, get Peterson's meticulous treatment here, and the techniques for making other types of sauces can be used here to create flavorful and satisfying dishes. Peterson goes straight to the heart of the culinary art to explain, in plain language, how ingredients work together, and groups the recipes according to their basic ingredients such as olive oil, seafood, and vegetables. As always, Peterson reminds the reader that the recipes are ultimately a guide, and encourages cooks to explore great new tastes through their own creative efforts. Joining the more than 500 recipes in the Second Edition are the author's 190 color photographs that clearly illustrate the fundamentals of good sauce making. Peterson also provides a practical discussion of pairing wine and food, as well as guidelines for improvisation and tips for restaura. Seller Inventory # 12201601

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Peterson, James;Peterson

Published by Van Nostrand Reinhold, NY, NY (1998)

ISBN 10: 0442026153 ISBN 13: 9780442026158

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Hardcover
First Edition

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From: Dusty Jackets - Member of FABA (Loxahatchee, FL, U.S.A.)

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About this Item: Van Nostrand Reinhold, NY, NY, 1998. Hardcover. Condition: Fine. Dust Jacket Condition: Near Fine. First Edition. Red bds. w/gilt title to spine, 598 pp, d/j has 1 small nick to top rear corner, otherwise book is clean, bright & tight (AD) THIS BOOK WEIGHS OVER 3 1/2 POUNDS & WILL REQUIRE EXTRA POSTAGE. Seller Inventory # 6968

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Peterson, James

Published by John Wiley & Sons Inc, Somerset, New Jersey, U.S.A. (1998)

ISBN 10: 0471292753 ISBN 13: 9780471292753

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From: Simply Read Books (Boat Of Garten, United Kingdom)

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About this Item: John Wiley & Sons Inc, Somerset, New Jersey, U.S.A., 1998. Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. 1st Edition.. 1998 John Wiley first edition hardback; Very Good, clean copy, with Very Good unclipped dj, light shelf wear; UK dealer, immediate dispatch. Book. Seller Inventory # 11C1x

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James Peterson

Published by Van Nostrand Reinhold (1991)

ISBN 10: 0442237731 ISBN 13: 9780442237738

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From: Your Books (Grantham, United Kingdom)

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About this Item: Van Nostrand Reinhold, 1991. Hardcover. Condition: Fine. Dust Jacket Condition: Fine. 1st Edition. Prompt Despatch, Safe Packaging. Learn How To Choose And Use Dairy Products, Herbs And Spices, Wines And Spirits, Mushrooms And Truffles, Chocolate, Pork Products, And Other Ingredients To Their Best Advantage. A Comprehensive Glossary Of Sauce Making Terms And Flow Charts That Illustrate The Major Classical Sauce Families And Methods Of Preparation Round Out This Cornerstone Reference To One Of The Most Exciting And Challenging Areas Of Cooking. Seller Inventory # 9463

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James Peterson

Published by Wiley, New York (1998)

ISBN 10: 0471292753 ISBN 13: 9780471292753

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Hardcover
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From: Rare Book Cellar (Pomona, NY, U.S.A.)

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About this Item: Wiley, New York, 1998. Hardcover. First Edition; Second Printing. Near Fine in a Near Fine dust jacket. ; 10.10 X 8 X 1.80 inches; 624 pages; Original unclipped dust jacket protected by archival Brodart cover. All domestic orders shipped protected in a Box. Seller Inventory # 115849

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James Peterson

Published by Houghton Mifflin Company, Boston (2008)

ISBN 10: 0470194960 ISBN 13: 9780470194966

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From: Rare Book Cellar (Pomona, NY, U.S.A.)

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About this Item: Houghton Mifflin Company, Boston, 2008. Hardcover. First Edition; First Printing. Fine in a Fine dust jacket. ; 10.10 X 8 X 2.20 inches; 640 pages; Original unclipped dust jacket protected by archival Brodart cover. All domestic orders shipped protected in a Box. Seller Inventory # 115899

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Peterson, James

Published by John Wiley & Sons, New York (1998)

ISBN 10: 0471292753 ISBN 13: 9780471292753

Used
Hardcover
First Edition

Quantity Available: 1

From: COOK AND BAKERS BOOKS (PARKSVILLE, VANCOUVER ISLAND, BC, Canada)

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About this Item: John Wiley & Sons, New York, 1998. Hard Cover. Condition: Near Fine. Dust Jacket Condition: Near Fine. Color Photographs (illustrator). Second Edition 2nd Printing. Since its publication in 1991, Sauces has proven itself a landmark work, winning The James Beard Foundation's Cookbook of the Year award, and garnering world wide acclaim for its author, James Peterson. By marrying the best of well-practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce making that rings as true for home cooks as it does for professional chefs. Sauces is firmly dedicated not only to broadening the cook's appreciation and understanding of saucemaking's traditional principles, but also to empower the reader to become an adept improviser. This Second Edition addresses the growing appreciation for Asian cuisine, and Italian sauces, which were absent in the first edition, get Peterson's meticulous treatment here. Joining the more than 500 recipes are the author's 190 color photographs that clearly illustrate the fundamentals of good sauce making. Also a practical discussion of pairing wine and food, as well as guidelines for improvisation and tips for restaurant chefs. Seller Inventory # 45599

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Results (1 - 11) of 11