Heath, Ambrose

The Book of Sauces

London: Faber and Faber, 1948. First Edition. Hardcover. 228 pages. 19.5 x 13 cm. Following the lead of Escoffier, Heath leads with a 'Mother' sauce but provides the blueprint to assemble any sauce, butter, or marinade one could imagine. Dedication page to André Simon, President of the Wine and Food Society. Lacking dust wrapper, interior clean - owner's embossed bookplate on title page. Blue cloth covered boards. Very good. Item #3315

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