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A contemporary take on the sauce canon by Martha Holmberg, whose approachability and confidence, married to her formal French culinary training, make this a fantastic guide to a tricky subject. Both comprehensive and down to earth, this beautiful book takes a non-intimidating approach to classic technique for a general audience. With more than 150 recipes and 50 colour photographs of plated food and the sauce making process, this book offers both beauty and value.
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