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. $3.73, fair condition, Sold by Dream Books Co. rated 5.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 1998 by John Wiley & Sons Inc.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $3.79, good condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1998 by John Wiley & Sons.
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Seller's Description:
May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
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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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 to cart. $4.50, good condition, Sold by HPB-Diamond rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1991 by Van Nostrand Reinhold.
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Good. Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not include cd-rom or access codes. Customer service is our top priority!
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.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $4.88, good condition, Sold by Solr Books rated 5.0 out of 5 stars, ships from Skokie, IL, UNITED STATES, published 1998 by John Wiley & Sons.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $5.76, good condition, Sold by Solr Books rated 5.0 out of 5 stars, ships from Skokie, IL, UNITED STATES, published 1991 by Van Nostrand Reinhold Company.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $5.77, good condition, Sold by Bookmans rated 4.0 out of 5 stars, ships from Tucson, AZ, UNITED STATES, published 1991 by John Wiley & Sons, Incorporated.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $5.78, good 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. $6.43, good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1998 by John Wiley & Sons.
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Seller's Description:
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. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
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.