Sauces

classical and contemporary sauce making

By Peterson, James A.

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ISBN
978-0-47019-496-6
Publisher
Hoboken, N.J. : Wiley, c2008.


REVIEWS

Library Journal

Reviewed on December 15, 2008

Peterson was trained as a chef in France and has worked in both France and the United States, opening his own restaurant in New York in 1979. He has published 13 books, including Glorious French Food and Cooking. It's easy to see why this book has become a classic; it can be use...Log In or Sign Up to Read More

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