9780471292753 - Sauces: Classical and Contemporary Sauce Making de Peterson, J. (42 résultats)

Etat : Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Etat : Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Etat : VeryGood. Shows minimal signs of wear and previous use. Can include minimal notes/highlighting. A portion of your purchase benefits nonprofits! - Note: Edition format may differ from what is shown in stock photo item details. May not include supplementary material (toys, access code, dvds, etc).

Etat : good. Fast Free Shipping â" Good condition book with a firm cover and clean, readable pages. Shows normal use, including some light wear or limited notes highlighting, yet remains a dependable copy overall. Supplemental items like CDs or access codes may not be included.

Etat : good. A well-loved companion. Corners and cover might show a little wear, and you could find some notes or highlights. The dust jacket might be MIA, it might have been a library book and extras arenât guaranteedâ"but the storyâs all there!

Etat : acceptable. Fast & Free Shipping â" A well-used but reliable copy with all text fully readable. Pages and cover remain intact, though wear such as notes, highlighting, bends, or library marks may be present. Supplemental items like CDs or access codes may not be included.

Etat : acceptable. Book is in acceptable condition and shows signs of wear. Book may also include underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Etat : Good. 2nd. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Etat : Very Good. 2nd. Used book that is in excellent condition. May show signs of wear or have minor defects.

Etat : Good. 2nd. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Etat : Good. 2nd. Used book that is in clean, average condition without any missing pages.

Etat : Very Good. 2nd. Used book that is in excellent condition. May show signs of wear or have minor defects.

Etat : Good. 2nd. Used book that is in clean, average condition without any missing pages.

Etat : acceptable. Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included.

Hardcover. Etat : very good. Very Good Copy. Customer Service Guaranteed.

hardcover. Etat : Good. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.

hardcover. Etat : Near Fine. Condition Notes: Excellent, unmarked copy with little wear and tight binding. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.

Etat : Good. Good condition. Good dust jacket. 2nd edition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

Hardcover. Etat : Very Good. 2nd. hardcover with dust jacket, tight, pages clear and bright, shelf and edge wear, corners bumped, dust jacket edge chipping, packaged in cardboard box for shipment, tracking on U.S. orders.

hardcover. Etat : Good. No Jacket.

Hardcover. Etat : VG. Etat de la jaquette : Very Good. used hardcover in a dust jacket. jacket is slightly worn about the edges, but with no tears and not price clipped. pages and binding are clean, straight and tight. there are no marks to the text or other serious flaws.

Hardcover. Etat : Very Good. Etat de la jaquette : Good. DUE TO ITS SIZE, THIS BOOK IS NOT AVAILABLE FOR INTERNATIONAL OR EXPEDITED SHIPPING. This book is in very good to fine condition. The binding is tight and pages are clean. The interior appears to have had very little use. The dust jacket is in good condition with bumps, scuffs and edge chips.

Etat : Very Good. Very Good condition. Good dust jacket. 2nd edition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

hardcover. Etat : Fine copy in fine dust jacket. Illustrated (illustrateur). 2nd ed. Small 4to, 598 pp., First printing of the second edition.

Hardcover. Etat : Fine. Etat de la jaquette : Very Good. Large, heavy quarto, hardcover, fine in VG gray pictorial dj. Sauces can make a dish extraordinary which otherwise would be ordinary. The French are particularly aware of this, as you would know if you've dined in Paris. 598 pp. including index. clean and unmarked. This is a manual for the professional cook that will rapidly become a classic and indispensable reference. Home cooks too can shine with this "cookbook of the year" as the art of sauce making is the cornerstone of serious cooking. Book.

large red hardbound 4to. dustwrapper in protective plastic. fine cond. binding square & tight. covers clean. edges clean. contents free of markings. dustwrapper in vg cond. crease on rear, minor rubbing, not price clipped (no price listed). possible book club edition. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~. second printing ( # 2 in # line). " Sauces, First Edition, Cookbook Of The Year~The James Beard Foundation".xxvi+598p. 45 pages of glossy full color how to photos. glossary. sources. purveyors. bibliography. index. cookbooks. gastronomy. cucina.cocina. international cuisine. ethnic cuisine. saucier. ~"After a couple of decades of anarchy and chaos in the kitchen disguised as la nouvelle cuisine, a treatise such as Sauces, grounded in common sense, infuses one with renewed faith." So says no less an authority than Richard Olney, who as the acknowledged master of the contemporary culinary arts, possesses the perspective to judge what is merely history, and what is truly historic. Since its publication in 1991, Sauces has proven itself a landmark work, winning The James Beard Foundation's Cookbook of the Year award, and garnering worldwide acclaim for its author, James Peterson, who with his very first book established a reputation as one of the most literate and knowledgeable individuals among the vast ranks of culinary writers. By marrying the best of well~practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce making that rings as true for home cooks as it does for professional chefs. Sauces has been as much a celebration of cooking as it was a teaching volume because it is, at its heart, a reflection of Peterson's romance and devotion in the kitchen. Sauces is firmly dedicated not only to broadening the cook's appreciation and understanding of saucemaking's traditional principles, but also to empowering the reader to become an adept improviser. We are reminded that cooking is an art, and no art can thrive without the freedom to change and evolve. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. Classic white and brown sauces, both starch~thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise and their variations; sauces made with butter, including the beurre blanc~based sauces that revolutionized modern cooking; vegetable purees; dessert sauces, and many more. The Second Edition addresses the growing appreciation for Asian cuisine, whose bold flavors have helped make it a staple of the modem healthy diet. Peterson serves up an overview of both ingredients and techniques for a collection of favorite Asian recipes. Pasta sauces, which were absent in the first edition, get Peterson's meticulous treatment here, and the techniques for making other types of sauces can be used here to create flavorful and satisfying dishes. Peterson goes straight to the heart of the culinary art to explain, in plain language, how ingredients work together, and groups the recipes according to their basic ingredients such as olive oil, seafood, and vegetables. As always, Peterson reminds the reader that the recipes are ultimately a guide, and encourages cooks to explore great new tastes through their own creative efforts. Joining the more than 500 recipes in the Second Edition are the author's 190 color photographs that clearly illustrate the fundamentals of good sauce making. Peterson also provides a practical discussion of pairing wine and food, as well as guidelines for improvisation and tips for restaura.

Hardcover. Etat : Fine. Etat de la jaquette : Near Fine. 2nd Edition. Large hardback in fine condition with near fine dust jacket.

Hardcover. Etat : Near Fine. Etat de la jaquette : Near Fine. Second Edition. Lightest wear to book and jacket, bit os spotting to page edges, ctrease to the rear flap.Second printing. An updated and expanded edition of the 1991 James Beard Cookbook-of-the-Year award winner. Tthe ultimate reference for sauce making. "More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. Classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including béarnaise, hollandaise, mayonnaise and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cooking; vegetable purees; dessert sauces, and many more. The Second Edition addresses the growing appreciation for Asian cuisine, whose bold flavors have helped make it a staple of the modern healthy diet. Peterson serves up an overview of both ingredients and techniques for a collection of favorite Asian recipes. Pasta sauces, which were absent in the first edition, get Petersons meticulous treatment here, and the techniques for making other types of sauces can be used here to create flavorful and satisfying dishes. Peterson goes straight to the heart of the culinary art to explain, in plain language, how ingredients work together, and groups the recipes according to their basic ingredients such as olive oil, seafood, and vegetables." Books and other items ship promptly with a tracking number and(generally over $15.00) jacket protectors if applicable. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!

Etat : New. NEW! hardcoverNew.

Hardcover. Etat : Like New. Fine in a fine jacket. Jacket protected in mylar cover. 0.