Description: This book is a comprehensive guide to sauce making, covering both classical and contemporary techniques. Written by James Peterson and published by Wiley & Sons, Incorporated, John in 1998, this hardcover book is a must-have for any cooking enthusiast. The book is 10.3 inches in length, 8.3 inches in width, and 1.9 inches in height, with 624 pages of informative content. The book features a revised edition and is illustrated, making it easy to follow along with the recipes and techniques. It weighs 54.5 ounces and is a great addition to any kitchen library. Whether you're a professional chef or a home cook, this book is a valuable resource for creating delicious sauces and dressings for your meals.
Price: 14.99 USD
Location: Venice, Florida
End Time: 2025-01-28T00:09:26.000Z
Shipping Cost: N/A USD
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Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Edition: 2
Book Title: Sauces : Classical and Contemporary Sauce Making
Number of Pages: 624 Pages
Language: English
Publisher: Wiley & Sons, Incorporated, John
Publication Year: 1998
Item Height: 1.9 in
Topic: Courses & Dishes / Sauces & Dressings
Features: Revised
Illustrator: Yes
Genre: Cooking
Item Weight: 54.5 Oz
Item Length: 10.3 in
Author: James Peterson
Item Width: 8.3 in
Format: Hardcover
