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Sauces: Classical and Contemporary Sauce Making, 2nd Edition
by Peterson, James
- New
- Hardcover
- Condition
- New/New
- ISBN 10
- 0471292753
- ISBN 13
- 9780471292753
- Seller
-
Charlotte Hall, Maryland, United States
Payment Methods Accepted
About This Item
New York, New York, U.S.A.: Wiley, 1998. 2nd Edition . Hardcover. New/New. 4to - over 9¾ - 12" tall. Second Edition stated, with correct number line sequence, no writing, marks, underlining, or bookplates. No remainder marks. Spine is tight and crisp. Boards are flat and true and the corners are square. Dust jacket is not price-clipped. This collectible, " NEW" condition second edition/first printing copy is protected with a polyester archival dust jacket cover. Beautiful collectible copy. GIFT QUALITY
Synopsis
Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition "It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed." -Mark Bittmanfrom the Foreword to the Second Edition "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle epoque. . . . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference." -Richard Olneyfrom the Foreword to the First Edition "Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation." -Gourmet magazine "This is a book I wish I had written myself. . . . Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professionals and amateurs alike. Sauces is one of the best culinary books of this century in English." -Jeremiah Tower "The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." -Daniel Boulud "It is a special reference book-comprehensive and inspiring." -Alice Waters
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Details
- Bookseller
- rarefirstscom
(US)
- Bookseller's Inventory #
- 005495
- Title
- Sauces: Classical and Contemporary Sauce Making, 2nd Edition
- Author
- Peterson, James
- Format/Binding
- Hardcover
- Book Condition
- New
- Jacket Condition
- New
- Quantity Available
- 1
- Edition
- 2nd Edition
- ISBN 10
- 0471292753
- ISBN 13
- 9780471292753
- Publisher
- Wiley
- Place of Publication
- New York, New York, U.S.A.
- Date Published
- 1998
- Size
- 4to - over 9¾ - 12"
Terms of Sale
rarefirstscom
30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.
About the Seller
rarefirstscom
Biblio member since 2013
Charlotte Hall, Maryland
About rarefirstscom
RAREFIRSTS.COM specializes in affordable quality first editions/first printings of both classic and contemporary literature. Our pricing is very competitive and our quality will exceed your expectations. We help build great literature collections for both individuals and institutions. Our stock of both classic and contemporary literature is too large to list all titles...so query us if you don't see what you need or want. If its not in inventory, we generally can obtain a quality copy very quickly for you...and at a reasonable price. Our founder is a former journalist and newspaper publisher who, in his second career, retired after 31 years at the Library of Congress where he was an administrator of a national library service for individuals who are blind or physically handicapped. RAREFIRSTS.COM offers quality literature with professional integrity at very reasonable prices.
Glossary
Some terminology that may be used in this description includes:
- Spine
- The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....
- Crisp
- A term often used to indicate a book's new-like condition. Indicates that the hinges are not loosened. A book described as crisp...
- Jacket
- Sometimes used as another term for dust jacket, a protective and often decorative wrapper, usually made of paper which wraps...
- Remainder
- Book(s) which are sold at a very deep discount to alleviate publisher overstock. Often, though not always, they have a remainder...
- Number Line
- A series of numbers appearing on the copyright page of a book, where the lowest number generally indicates the printing of that...
- Tight
- Used to mean that the binding of a book has not been overly loosened by frequent use.
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