Sauces : classical and contemporary sauce making
(Book)
Author
Published
New York : John Wiley & Sons, c1998.
Format
Book
Edition
2nd ed.
Physical Desc
xxv, 598 pages, [32] pages of plates : ill. (some col.) ; 27 cm.
Status
Description
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More Details
Published
New York : John Wiley & Sons, c1998.
Edition
2nd ed.
Language
English
Notes
Bibliography
Includes bibliographical references (p. [583]-588) and index.
Copies
| Location | Call Number | Status | Due Date |
|---|---|---|---|
| New River Branch Library - BOOK - Adult | 641.814 PETERSON | Checked Out | April 27, 2024 |
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Citations
APA Citation, 7th Edition (style guide)
Peterson, J. (1998). Sauces: classical and contemporary sauce making (2nd ed.). John Wiley & Sons.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Peterson, James. 1998. Sauces: Classical and Contemporary Sauce Making. John Wiley & Sons.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Peterson, James. Sauces: Classical and Contemporary Sauce Making John Wiley & Sons, 1998.
MLA Citation, 9th Edition (style guide)Peterson, James. Sauces: Classical and Contemporary Sauce Making 2nd ed., John Wiley & Sons, 1998.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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