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Sauces : classical and contemporary sauce making.
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Sauces : classical and contemporary sauce making.
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This resource provides information on making stocks and sauces. A history of sauce making, information on common ingredients, descriptions of tools and equipment, and recipes for stocks, sauces and glazes are included in this book.--Ministry of Education website.
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Title
Sauces : classical and contemporary sauce making.
Call No
641.814 P485
Edition
Fourth edition.
Authors
Peterson, James
Subjects
Sauces.
Cookbooks.
Language
English
Published
Boston, MA : Houghton Mifflin Harcourt, ©2017.
Publication Desc
xxi, 666 pages : hardcover, colour illustrations ; 26 cm.
ISBN
9780544819825
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