Sauces : classical and contemporary sauce making
(Book)

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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
New River Branch Library - BOOK - Adult
641.814 PETERSON
1 available

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Published
New York : John Wiley & Sons, c1998.
Edition
2nd ed.
Language
English

Notes

Bibliography
Includes bibliographical references (p. [583]-588) and index.

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LocationCall NumberStatus
New River Branch Library - BOOK - Adult641.814 PETERSONOn Shelf

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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. New York: John Wiley & Sons.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Peterson, James. Sauces: Classical and Contemporary Sauce Making New York: 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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