Peterson, James. <br/><br/>
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. 
<br/><br/>Includes bibliographical references (p. [583]-588) and index. 
<br/><br/> All Ages. 
<br/><br/><label>ISBN: </label>0442026153 
<br/><br/><label>LCCN: </label>97013433  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Sauces.
<br/><br/><label>LC Class. No.: </label>TX819.A1  / P47 1998 
<br/><br/><label>Dewey Class. No.: </label>641.814 
<br/><br/><label>National Library of Medicine Call No.: </label> / PS