Peterson, James  <br/><br/>
Sauces:  classical and contemporary sauce making/ 
James Peterson  
 - 2nd edition 
 - Canada:   John Wiley and Sons, Inc.,  c1998. 
 - xv, 598 pages;  color illustration:  25cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>0-471-29275-3 
<br/><br/><label>Subjects--Topical Terms: </label><br/>1. Sauces
<br/><br/><label>Dewey Class. No.: </label>Circ. 641.814 P481s 1998