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Sauces reconsidered: apres Escoffier

Part of the Rowman & Littlefield Studies in Food and Gastronomy series
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Most cookbooks age poorly as tastes change, but 'Sauces Reconsidered' evades this fate because the structure of sauces is not dependent on fashion.

By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.

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Product Details
153811514X / 9781538115145
eBook (Adobe Pdf, EPUB)
641.814
08/02/2019
English
216 pages
Copy: 10%; print: 10%
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