Making a sauce is an easy skill to master and this practical book explains all you need to know, showing you what ingredients to keep on hand.
Book Description
Editorial Reviews
About the Author
The consultant editor, Christine France, is a food writer with over twenty years' experience in every aspect of the food media business. After training as a home economist, Christine spent many years working on magazines - she was Deputy Cookery Editor of Good Housekeeping, and Cookery Editor of Woman's Realm, before setting up her own freelance consultancy in 1989.
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