Sauces: Classical and Contemporary Sauce Making
Many say this is my magnum opus. It is the first book I wrote because sauces had always been so mysterious until I went to France and learned about them. This is the fourth edition to which I’ve added a lot of material about molecular cooking. Copyright (first edition) 1991, copyright this edition 2007, hardcover, 666 pages, new
Many say this is my magnum opus. It is the first book I wrote because sauces had always been so mysterious until I went to France and learned about them. This is the fourth edition to which I’ve added a lot of material about molecular cooking. Copyright (first edition) 1991, copyright this edition 2007, hardcover, 666 pages, new
Many say this is my magnum opus. It is the first book I wrote because sauces had always been so mysterious until I went to France and learned about them. This is the fourth edition to which I’ve added a lot of material about molecular cooking. Copyright (first edition) 1991, copyright this edition 2007, hardcover, 666 pages, new