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Peterson, James ListingsIf you cannot find what you want on this page, then please use our search feature to search all our listings. Click on Title to view full description
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Sauces (Classical And Contemporary Sauce Making)
Peterson, James: Van Nostrand Reinhold; Florence, Kentucky 1997 0442026153 / 9780442026158
Second Edition; First Printing Hard Cover Fine in Very Good Dustjacket:
006430: Dustjacket now protected by a new Brodart Mylar Cover. Printing Number Line (1 2 3 4 5 6 7 8 9 10) . Scarce, Out Of Print, Book. Dustjacket has small scratched spot at top of back. "SAUCES is firmly dedicated not only to broadening the cook's appreciation and understanding of sauce-making's traditional principles, but also to empowering the reader to become an adept improviser. More than just a compendium of recipes, SAUCES explains how and why the ingredients of a sauce are combined. "; 8.25 x 10.25 in.; 598 pages
Price:
24.00 USD
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Splendid Soups (Recipes And Master Techniques For Making The World's Best Soups)
Peterson, James: John Wiley & Sons; New York, NY 2001 0471391360 / 9780471391364
First Printing Hard Cover Fine in Fine Dustjacket:
006157: Dustjacket now protected by a new Brodart Mylar Cover. Printing Number Line (10 9 8 7 6 5 4 3 2 1) . Scarce, Out Of Print, Book. "In addition to bringing together the best soup-making techniques and recipes from around the world, Peterson shares the underlying soup-making guidelines that can be used to personalize recipes and create delicious signature dishes. Encouraging a deeper understanding of the ingredients and techniques of national and regional cuisines-including what foods work well together and when to add them to the cooking process-these guidelines liberate the cook from recipes and offer new ideas that will inspire a lifetime of culinary discovery. Throughout the book, helpful text boxes share tips on everything from how to make a base for vegetable soups to how to fix a soup that isn't working out as planned. In addition, Peterson shares indispensable advice on choosing ingredients and selecting the proper pots and utensils, along with crucial thoughts on how to transform a soup from mediocre to magnificent, serving suggestions, and more-all delivered in his engaging and witty style. Whether it's a classic Gazpacho brimming with the fresh flavors of summer or a sinfully indulgent Foie Gras and Truffle Soup, he shows how to bring out the very best that soup has to offer. "; 7.75 x 9.25 in.; 630 pages
Price:
42.00 USD
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