Martha Holmberg

Modern Sauces

Buch

A contemporary take on the sauce canon by Martha Holmberg, whose approachability and confidence, married to her formal French culinary training, make this a fantastic guide to a tricky subject. Both comprehensive and down-to-earth, this beautiful book takes a non-intimidating approach to classic technique for a general audience. With more than 150 recipes and 50 colour photographs of plated food and the sauce-making process this book offers both beauty and value.

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Produktdetails

ISBN: 978-0-8118-7838-8
EAN: 9780811878388
Produktnummer: 12770510
Verlag: Chronicle Books
Sprache: Englisch
Erscheinungsjahr: 2012
Seitenangabe: 256 S.
Masse: H21.2 cm x B25.9 cm x D2.6 cm 1'276 g
Gewicht: 1276
Sonstiges: General (US: Trade)

Über den Autor

Martha Holmberg is an award winning food writer and editor who developed expert sauce-making techniques as assistant to Anne Willan at La Varenne Cooking School in France, then as the publisher and editor of Fine Cooking Magazine and most recently, as the food editor of the Oregonian newspaper. She is also the author of New Crepes and Puff.