Sause Sause This 3rd edition of Sauces is infused with new life. Peterson overhauls the text by simplifying the book without taking out anything critical. Many of the sauces are lightened and the old French names are dispensed with or relegated to a separate section. Many of the sauces in the current book are in chart form since the procedure is identical for large numbers of them, and there is a chapter that has all the charts for easy reference.The author also standardizes the terminology for the consistency of liquids (for instance, in the Liaisons chapter, a chart showing thicknesses ranges from 'water' to 'mayonnaise') because it is the consistency that's most important (and the hardest) to show. An updated bibliography and source list of purveyors is also included. The photos are redone to be included in a bigger insert with fewer images since the photos in the current book are too small for anyone to really appreciate the details. The technique photographs are larger and focus on the essential steps that a reader cannot visualize based on the narrative instruction. Also, there are more color photos in this edition with an emphasis on how-to and cooking techniques (since many of the sauces are derivatives of techniques like braising, sauteing, poaching, etc.). John Wiley & Sons, Inc 978-0-470-19496-6
4493 руб.
Russian
Каталог товаров

Sause

  • Автор: Peterson James
  • Твердый переплет. Плотная бумага или картон
  • Издательство: John Wiley & Sons, Inc
  • Год выпуска: 2008
  • Кол. страниц: 648
  • ISBN: 978-0-470-19496-6
Временно отсутствует
?
  • Описание
  • Характеристики
  • Отзывы о товаре
  • Отзывы ReadRate
This 3rd edition of Sauces is infused with new life. Peterson overhauls the text by simplifying the book without taking out anything critical. Many of the sauces are lightened and the old French names are dispensed with or relegated to a separate section. Many of the sauces in the current book are in chart form since the procedure is identical for large numbers of them, and there is a chapter that has all the charts for easy reference.The author also standardizes the terminology for the consistency of liquids (for instance, in the Liaisons chapter, a chart showing thicknesses ranges from 'water' to 'mayonnaise') because it is the consistency that's most important (and the hardest) to show. An updated bibliography and source list of purveyors is also included. The photos are redone to be included in a bigger insert with fewer images since the photos in the current book are too small for anyone to really appreciate the details. The technique photographs are larger and focus on the essential steps that a reader cannot visualize based on the narrative instruction. Also, there are more color photos in this edition with an emphasis on how-to and cooking techniques (since many of the sauces are derivatives of techniques like braising, sauteing, poaching, etc.).

Оставить заявку на описание
?
Штрихкод:   9780470194966
Аудитория:   16 и старше
Бумага:   Мелованная
Размеры:   257x 211x 51 мм
Литературная форма:   Практическое пособие
Сведения об издании:   3-е издание
Тип иллюстраций:   Цветные
Язык:   Английский
Отзывы
Найти пункт
 Выбрать станцию:
жирным выделены станции, где есть пункты самовывоза
Выбрать пункт:
Поиск по названию улиц:
Подписка 
Введите Reader's код или e-mail
Периодичность
При каждом поступлении товара
Не чаще 1 раза в неделю
Не чаще 1 раза в месяц
Мы перезвоним

Возникли сложности с дозвоном? Оформите заявку, и в течение часа мы перезвоним Вам сами!

Captcha
Обновить
Сообщение об ошибке

Обрамите звездочками (*) место ошибки или опишите саму ошибку.

Скриншот ошибки:

Введите код:*

Captcha
Обновить