Peterson, James, — Sauces: classical and contemporary sauce making.
NY, Wiley, (1998). 2nd ed. VG in VG DJ. Winner of the James Beard Foundation Cookbook of the Year award. Marries best well-practiced techniques with. adventurous innovation.
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BOOKS035314I
$28.00 (€25.40 | £21.19 | ¥4,472)