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James Peterson

Sauces

Classical and Contemporary Sauce Making, Fourth Edition

Buch

The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods---plus, for the first time, color photography throughout.

CHF 72.90

Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)

Versandfertig innerhalb 1-3 Werktagen

Produktdetails

  • ISBN: 978-0-544-81982-5
  • EAN: 9780544819825
  • Produktnummer: 22116769
  • Verlag: Houghton Mifflin Company
  • Sprache: Englisch
  • Erscheinungsjahr: 2017
  • Seitenangabe: 688 S.
  • Masse: H26.0 cm x B21.0 cm x D4.1 cm 2'226 g
  • Abbildungen: Hardback - Paper Over Boards; 300 full color photographs
  • Gewicht: 2226

Über den Autor

JAMES PETERSON has authored more than fifteen books, including Glorious French Food,Cooking, and Baking. Trained as a chef in France, he has taught at the French Culinary Institute and the Institute of Culinary Education.

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