Sauces : classical and contemporary sauce making
(Book)

Book Cover
Average Rating
Author
Peterson, James.
Published
Hoboken, N.J. : Wiley, c2008.
Format
Book
Edition
3rd ed.
ISBN
9780470194966 (hc) :, 0470194960 (hc) :
Physical Desc
xxvii, 612 pages, [16] pages of plates : ill. (chiefly col.) ; 27 cm.
Status
On Shelf
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LocationCall NumberStatus
Buellton Library - Adult Non-Fiction641.814On Shelf

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More Details

Published
Hoboken, N.J. : Wiley, c2008.
Edition
3rd ed.
Language
English
ISBN
9780470194966 (hc) :, 0470194960 (hc) :

Notes

Bibliography
Includes bibliographical references (p. 591-594) and index.

Subjects

LC Subjects
Sauces.

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Citations

APA Citation, 7th Edition (style guide)

Peterson, J. (2008). Sauces: classical and contemporary sauce making (3rd ed.). Wiley.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Peterson, James. 2008. Sauces: Classical and Contemporary Sauce Making. Wiley.

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

Peterson, James. Sauces: Classical and Contemporary Sauce Making Wiley, 2008.

MLA Citation, 9th Edition (style guide)

Peterson, James. Sauces: Classical and Contemporary Sauce Making 3rd ed., Wiley, 2008.

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.