Sauces classical and contemporary sauce making

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Bibliographic Details
Main Author:	Peterson, James
Format:	Book
Published:	New York John Wiley & Sons 1998
Edition:	2nd ed
Subjects:	Sauces
Online Access:	Click Here to View Status and Holdings.
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MARC


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020	#	#	\|a 0471292753
090	0	0	\|a TX819.A1 \|b P47 1998
100	1	#	\|a Peterson, James
245	1	1	\|a Sauces \|b classical and contemporary sauce making \|c James Peterson
250	#	#	\|a 2nd ed
260	#	#	\|a New York \|b John Wiley & Sons \|c 1998
300	#	#	\|a xxv, 598 p. \|b ill.(col.) \|c 26 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Sauces
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=259890
964	#	#	\|c BOK \|d 01
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