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Sauces: Classical and Contemporary Sauce Making by James Peterson

Sauces: Classical and Contemporary Sauce Making

James Peterson with Richard Olney

504 pages first pub 1991 (editions)

nonfiction informative medium-paced
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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 resear...

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