000 02016cam a2200385 i 4500
005 20221101192118.0
008 970722s1998 nyua b 001 0 eng d
010 _a 97013433
011 _aBIB MATCHES WORLDCAT
020 _a0471292753
_qhbk.
020 _a9780471292753
_qhbk.
035 _a(ATU)b10275034
035 _a(OCoLC)37361635
040 _aDLC
_beng
_erda
_dATU
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]
264 4 _c©1998
300 _axxv, 598 pages :
_billustrations (some colour) ;
_c27 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
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
942 _cB
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