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ISBN13: 9781616088606 ISBN10: 1616088605 Material Type: paperback
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Sauces: Classical and Contemporary Sauce Making, 2nd Edition Biophysics ISBN13: 9781616088606 ISBN10: 1616088605 Material"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook readers who hunger for connected, nuanced, reliably researched information.." Gourmet Magazine "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque.. Sauces is a manual for the professional cook and, as such, it will
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