This award-winning cookbook is a provocative compendium of more than 300 recipes, providing detailed instructions for both traditional and contemporary versions of every sauce imaginable. (Van Nostrand Reinhold)
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This award-winning cookbook is a provocative compendium of more than 300 recipes, providing detailed instructions for both traditional and contemporary versions of every sauce imaginable. (Van Nostrand Reinhold)
Read Less
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $6.25, fair condition, Sold by Goodwill of the Olympics rated 5.0 out of 5 stars, ships from TACOMA, WA, UNITED STATES, published 2008 by Houghton Mifflin.
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Seller's Description:
Fair. An acceptable and readable copy. All pages are intact, and the spine and cover are also intact. This item may have light highlighting, writing or underlining through out the book, curled corners, missing dust jacket and or stickers.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $6.26, good condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 2008 by Houghton Mifflin.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $9.38, fair condition, Sold by Solr Books rated 5.0 out of 5 stars, ships from Skokie, IL, UNITED STATES, published 2008 by Houghton Mifflin.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $15.99, very good condition, Sold by HPB-Diamond rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $19.99, very good condition, Sold by HPB-Emerald rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $19.99, very good condition, Sold by Half Price Books Inc rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $38.14, good condition, Sold by TEXTSHUB rated 5.0 out of 5 stars, ships from Franklin Lakes, NJ, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $38.78, good condition, Sold by Pieuler LLC, ships from IPSWICH, SUFFOLK, UNITED KINGDOM, published 2008 by Houghton Mifflin.Shipping outside the U.K.? see Shipping Alert details
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $42.90, good condition, Sold by Book Words rated 4.0 out of 5 stars, ships from Midland Park, NJ, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $76.26, new condition, Sold by booksXpress rated 3.0 out of 5 stars, ships from Bayonne, NJ, UNITED STATES, published 2008 by Houghton Mifflin.
Fairly traditional in scope. Good all-around resource.
karlof1
Mar 3, 2009
Food Hedonist's Essential
I worked in the hotel and restaurant world for almost 30 years and cooked tons and tons of food at many types of venues--fast food to fine dining to institutional. I was very good, but I never got any formal training. Sauces solves that problem, despite its focus on the French school of cooking. To be fair, I've just started deeply investigating the book and have yet to use any of its recipes, although it has influenced some of my recent creations.
Summing up, if you want to know how the chef made that decadent sauce for your entree, this book will have an answer for you.
