Description: This book is a comprehensive guide to classical and contemporary sauce making, written by James Peterson, Ph.D. It was published by Wiley & Sons, Incorporated, John in 1998 and has 624 pages. The book is a hardcover edition and measures 10.3 inches in length, 8.3 inches in width, and 1.9 inches in height. It is a great resource for anyone interested in cooking and features revised content, with illustrations throughout the book. The book covers various topics related to sauce making and is written in English. Buy this used book today to improve your cooking skills!
Price: 4.99 USD
Location: Minneapolis, Minnesota
End Time: 2025-01-27T01:04:53.000Z
Shipping Cost: 6.13 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 14 Days
Refund will be given as: Money Back
Pages: 624
Publication Date: 1998-01-27
Edition Number: 2
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
Topic: Courses & Dishes / Sauces & Dressings
Item Height: 1.9 in
Illustrator: Yes
Features: Revised
Genre: Cooking
Item Weight: 54.5 Oz
Author: James Peterson
Item Length: 10.3 in
Item Width: 8.3 in
Format: Hardcover
