000 | 02016cam a2200385 i 4500 | ||
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005 | 20221101192118.0 | ||
008 | 970722s1998 nyua b 001 0 eng d | ||
010 | _a 97013433 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0471292753 _qhbk. |
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020 |
_a9780471292753 _qhbk. |
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035 | _a(ATU)b10275034 | ||
035 | _a(OCoLC)37361635 | ||
040 |
_aDLC _beng _erda _dATU |
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050 | 0 | 0 |
_aTX819.A1 _bP47 1998 |
082 | 0 | _a641.814 | |
100 | 1 |
_aPeterson, James, _eauthor. _91023700 |
|
245 | 1 | 0 |
_aSauces : _bclassical and contemporary sauce making / _cJames Peterson. |
250 | _aSecond edition. | ||
264 | 1 |
_aNew York : _bJohn Wiley & Sons, _c[1998] |
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264 | 4 | _c©1998 | |
300 |
_axxv, 598 pages : _billustrations (some colour) ; _c27 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references (pages 583-588) and index. | ||
505 | 0 | 0 |
_tA Short History of Sauce Making -- _tEquipment -- _tIngredients -- _tStocks, Glaces, and Essences -- _tLiaisons: An Overview -- _tWhite Sauces for Meat and Vegetables -- _tBrown Sauces -- _tStock-Based and Nonintegral Fish Sauces -- _tIntegral Meat Sauces -- _tIntegral Fish and Shellfish Sauces -- _tCrustacean Sauces -- _tJellies and Chauds-Froids -- _tHot Emulsified Egg-Yolk Sauces -- _tMayonnaise-Based Sauces -- _tButter Sauces -- _tSalad Sauces, Vinaigrettes, Salsas, and Relishes -- _tPurees and Puree-Thickened Sauces -- _tPasta Sauces -- _tAsian Sauces -- _tDessert Sauces -- _tAppendix -- _tGlossary -- _tSources -- _tPurveyors. |
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aSauces _9323598 |
|
907 |
_a.b10275034 _b03-10-17 _c27-10-15 |
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