Sauces : classical and contemporary sauce making / James Peterson

By:

Peterson, James

Material type: Text

TextLanguage: BI Publication details: John Wiley & Sons, Inc. New York, NY 1998Description: (xxvi), 598 pages : some colour photographs ; 26 cm; xxv, 595 ms; 26 cmISBN:

9780471292753

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Book	PERPUSTAKAAN KKBDA KOLEKSI PINJAMAN	WP	641.814 PET (Browse shelf(Opens below))	Available		00001915

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Previous	641.774 DAV Wok & Stir-fry / Sian Davies	641.79 GAR Garde Manger : the art and craft of the cold kitchen / the Culinary Institute of America	641.813 LAR The soup Bible / David Paul Larousse	641.814 PET Sauces : classical and contemporary sauce making / James Peterson	641.815 GIS Professional baking / Wayne Gisslen with a foreword by Andre J. Cointreau	641.815 GIS Professional cooking / Wayne Gisslen with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu	641.815 GIS Professional baking / Wayne Gisslen ; featuring recipes from Le Cordon Bleu with a foreword by Andre J. Cointreau	Next

Includes index

Includes bibliographical references [pages (583) - 588]

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