Sauces: Classical and Contemporary Sauce Making by James Peterson - 1991

UsedAcceptable. Cover/Case has some rubbing and edgewear. Access codes, CD's, slipcovers and other accessories may not be included.

Wiley & Sons, Incorporated, John. Used - Good. Used book that is in clean, average condition without any missing pages.

Wiley & Sons, Incorporated, John. Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.

Wiley & Sons, Incorporated, John. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Wiley & Sons, Incorporated, John. Used - Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

New York: Van Nostrand Reinhold, 1991. 9th Printing . Hardcover. Very Good/Near Fine. 8vo - over 7¾" - 9¾" tall. Book is in VG condition with trace edge wear noted, pages 90 - 148 with moderate rolled pages else still a bright and solid copy. Dust jacket is in NF condition with trace edge wear noted else bright, intact and whole. JEX 1/21

NY NY: van nostrand reinhold. The James Beard Cookbook of the Year Winner. Possible book club edition. Clean tight strong fresh boards /jacket. Light jacket wear. New book plate on free end paper covering old one! . Near Fine. Hardcover. 1991.

van nostrand reinhold, 1991-01-01. Hardcover. New. 9x6x1.

NY:: Van Nostrand Reinhold,. Near Fine in Near Fine dust jacket. 1991. Hardcover. 0442237731 . Fourth printing. Near fine in a near fine dust jacket. .

Simon & Schuster Australia, New York, 1991. First Edition. Hardcover. Very Good Condition/No Dust Jacket. Illustrator: Robert Budwig. 1.1 kg; XXIV, 504 pages, with glossary and index, bound in original dark brown papered boards, with colour illustrated dustjacket. The only damage worth mentioning is a creasing of the front fold over flap, and a couple of cooking spots to the top edge of the text block which do not penetrate to any great depth. More than just compendium of recipes, this book explains how and why the ingredients for a sauce are combined. Structured around the framework of classical French cooking, this exhaustive volume provides detailed explanations of, and instructions for, preparing both traditional and contemporary versions of almost every sauce imaginable. There are over 300 recipes. Size: 8vo - over 7¾" - 9¾" tall. We are happy to provide pictures of this book on request Illustrator: Robert Budwig. Quantity Available: 1. Shipped… Read More