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, 2nd to cart. $2.00, good condition, Sold by Hippo Books rated 4.0 out of 5 stars, ships from Toledo, OH, UNITED STATES, published 1998 by Wiley.
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Seller's Description:
Good. All pages and cover are intact. Possible slightly loose binding, minor highlighting and marginalia, cocked spine or torn dust jacket. Maybe an ex-library copy and not include the accompanying CDs, access codes or other supplemental materials.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $2.00, good condition, Sold by Hippo Books rated 4.0 out of 5 stars, ships from Toledo, OH, UNITED STATES, published 1991 by van nostrand reinhold.
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Seller's Description:
Good. All pages and cover are intact. Possible slightly loose binding, minor highlighting and marginalia, cocked spine or torn dust jacket. Maybe an ex-library copy and not include the accompanying CDs, access codes or other supplemental materials.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $2.44, good condition, Sold by Good Books Will Follow rated 5.0 out of 5 stars, ships from Blue Springs, MO, UNITED STATES, published 1991 by Van Nostrand Reinhold Company.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $3.48, fair condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 1991 by Van Nostrand Reinhold Company.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $3.80, fair condition, Sold by Goodwill of the Olympics rated 5.0 out of 5 stars, ships from TACOMA, WA, UNITED STATES, published 1998 by John Wiley & Sons.
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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, 2nd to cart. $3.86, fair condition, Sold by Goodwill rated 5.0 out of 5 stars, ships from Brooklyn Park, MN, UNITED STATES, published 1998 by John Wiley & Sons.
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Seller's Description:
Fair. The dust jacket is torn. Cover has some rubbing and edge wear. Access codes, CD's, and other accessories may not be included. All items ship Mon-Fri. Minor water damage but all text is readable.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $4.01, good condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 1998 by John Wiley & Sons.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $4.01, fair condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 1998 by John Wiley & Sons.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $4.59, very good condition, Sold by newlegacybooks rated 5.0 out of 5 stars, ships from Annandale, NJ, UNITED STATES, published 1998 by John Wiley & Sons.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $4.59, good condition, Sold by newlegacybooks rated 5.0 out of 5 stars, ships from Annandale, NJ, UNITED STATES, published 1998 by John Wiley & Sons.
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Seller's Description:
Good. The dust jacket shows normal wear. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits charities, First Aid and Fire Stations!
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.
