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Peterson, James.

Sauces classical and contemporary sauce making / [Book :] James Peterson. - 2nd ed. - New York : Van Nostrand Reinhold, 1998. - xxv, 598 p. : ill. (some col.) ; 27 cm.

Includes bibliographical references (p. [583]-588) and index.

All Ages.

ISBN: 0442026153

LCCN: 97013433

Subjects--Topical Terms:
Sauces.

LC Class. No.: TX819.A1 / P47 1998

Dewey Class. No.: 641.814

National Library of Medicine Call No.: / PS