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SAUCES Classical and Contemporary Sauce Making

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80% Recommended by our customers.
Publisher: Van Nostrand Reinhold
Catalog: Book
Release date: 1991
Media: Hardcover
Format: Import
Number of pages: 512
Ean: 9780442237738
Book Isbn: 0442237731

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Author:

James Peterson

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User Reviews:

Written on November 29, 2007
Summary: Saucy & Nice
Bought the book as a Christmas gift. It looks wonderful and I hope to be the beneficiary of the recipient's learning!

Written on November 21, 2007
Summary: Too Much Info for An Average Cook!
I should have respected a few other reviewers and not purchase this book. After I got it, with "Cooking" by the same author, I returned it because it was "too much." The "Cooking" book by the same author was okay, but if you add this book with "Cooking," it is overkill. "Cooking" by itself is good unless you are "big" into sauces. I was not impressed, and I am a "good" cook but not with a lot of time that "Sauces" required to get the sauces right.

Written on June 26, 2007
Summary: More of a textbook than cookbook
I was looking for a book on sauces, and I got one. Every sauce since history, most of which are impractical if you are not a chef, but an ocasional good cook at home. It was an amazing book though I read it cover to cover (it's huge), but I'll probbly only ever use 1/3 of it. Worth it if you read cookbooks like history, skip it if you want to learn to make these sauces.

Written on March 14, 2007
Summary: Must have for cooking.
I ordered this hoping it was what I wanted. A book to guide me and help me understand how to make different types sauces. This book delivered big time. I now consider it a part of my cooking basics.

Written on February 6, 2007
Summary: EXCELLENT
you will be the ruler of all sauces with this great book. only complaint that it is so good my friends and colleagues constantly ask to borrow it.

Comparison map

Wondering how the book "SAUCES Classical and Contemporary Sauce Making" relates to similar books? Find out at a glance here:

Price comparison	SAUCES Classical and Contemporary Sauce Making	Cooking	Splendid Soups: Recipes and Master Techniques for...	Culinary Artistry	Fish & Shellfish: The Definitive Cook's...	The Professional Chef
Our price	-	$26.40	$29.70	$19.77	$26.40	$44.10
List price	-	$40.00	$45.00	$29.95	$40.00	$70.00
Lowest used price	$3.86	$24.94	$19.93	$17.18	$7.50	$39.71
Lowest new price	$38.75	$25.00	$22.10	$17.34	$19.00	$41.94
Collectible price	$11.98	-	$47.00	-	$40.00	-
Catalog	Book	Book	Book	Book	Book	Book
Release date	1991	2007-10	2000-09-22	1996-11-04	1996-04-15	2006-08-28
Media	Hardcover	Hardcover	Hardcover	Paperback	Hardcover	Hardcover
Format	Import	-	-	-	-	-
Number of pages	512	534	640	448	464	1232
Ean	9780442237738	9781580087896	9780471391364	9780471287858	9780688127374	9780764557347
Book Isbn	0442237731	1580087892	0471391360	0471287857	0688127371	0764557343
Link to shop^* (opens in a new window)	BUY IT NOW^*	BUY IT NOW^*	BUY IT NOW^*	BUY IT NOW^*	BUY IT NOW^*	BUY IT NOW^*
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SAUCES Classical and Contemporary Sauce Making