Sauces : classical and contemporary sauce making / James Peterson.
Material type:
TextPublisher: New York : John Wiley & Sons, [1998]Copyright date: ©1998Edition: Second editionDescription: xxv, 598 pages : illustrations (some colour) ; 27 cmContent type: - text
- unmediated
- volume
- 0471292753
- 9780471292753
- 641.814
- TX819.A1 P47 1998
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.814 PET (Browse shelf(Opens below)) | 1 | Available | A185184B | ||
| Book | City Campus City Campus Main Collection | 641.814 PET (Browse shelf(Opens below)) | 1 | Available | A268234B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.814 COL The sauce book / | 641.814 DIG Sauces and marinades / | 641.814 LAR The sauce bible : a guide to the saucier's craft / | 641.814 PET Sauces : classical and contemporary sauce making / | 641.814 PET Sauces : classical and contemporary sauce making / | 641.815 ALB Pancake : a global history / | 641.815 ALF Flatbreads and flavors : a baker's atlas / |
Includes bibliographical references (pages 583-588) and index.
A Short History of Sauce Making -- Equipment -- Ingredients -- Stocks, Glaces, and Essences -- Liaisons: An Overview -- White Sauces for Meat and Vegetables -- Brown Sauces -- Stock-Based and Nonintegral Fish Sauces -- Integral Meat Sauces -- Integral Fish and Shellfish Sauces -- Crustacean Sauces -- Jellies and Chauds-Froids -- Hot Emulsified Egg-Yolk Sauces -- Mayonnaise-Based Sauces -- Butter Sauces -- Salad Sauces, Vinaigrettes, Salsas, and Relishes -- Purees and Puree-Thickened Sauces -- Pasta Sauces -- Asian Sauces -- Dessert Sauces -- Appendix -- Glossary -- Sources -- Purveyors.
Machine converted from AACR2 source record.
There are no comments on this title.