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Sauces: Classical and Contemporary Sauce Making by James Peterson (1991)


Large Hardcover with DJ in Very Good (VG) condition. A portion of the proceeds from the sale of this book will be donated to a local library.

This revised and updated edition on sauces includes a 32-page insert with 100 colour photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys.