Peterson, James, <br/><br/>
Sauces :  classical and contemporary sauce making / 
James Peterson. 
 - Second edition. 
 - xxv, 598 pages :  illustrations (some colour) ;  27 cm 
<br/><br/>Includes bibliographical references (pages 583-588) and index. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>0471292753 9780471292753 
<br/><br/><label>LCCN: </label>97013433 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Sauces
<br/><br/><label>LC Class. No.: </label>TX819.A1  / P47 1998 
<br/><br/><label>Dewey Class. No.: </label>641.814