The sauce bible : a guide to the saucier's craft / David Paul Larousse.
Material type: TextPublisher: New York : Wiley, [1993]Copyright date: ©1993Description: xvi, 384 pages : illustrations (some colour) ; 26 cmContent type:- text
- unmediated
- volume
- 0471572284
- 9780471572282
- 641.814 20
- TX819.A1 L37 1993
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.814 LAR (Browse shelf(Opens below)) | 1 | Available | A139635B |
A Brief History of Sauces -- The Importance of Cutlery -- Stocks -- Thickening Agents -- The Evolution of Foundation Sauces -- Brown Sauces -- Blond Sauces -- Cream (White) Sauces -- Butter Sauces -- Tomato Sauces and Pestos -- Cold Savory Sauces -- Compound Butters -- Marinades -- Accompaniments Outside the Realm of Sauce -- Dessert Sauces -- Sauce Arabesques -- Appendices -- Glossary of Culinary Terms and Techniques -- Index of Recipes.
"A complete contemporary reference on the subject of stocks and sauces, including complete instructions for creating ``arabesques'' of sauce paintings. Features anecdotes, miniature biographies regarding several major and minor contributors to modern cooking techniques as well as historical and linguistic references to specific dishes. Numerous sauces and accompaniments created by other culinary professionals are also included."--Publisher description.
Machine converted from AACR2 source record.
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