TY  - BOOK
AU  - Peterson,James
TI  - Sauces: classical and contemporary sauce making 
SN  - 0471292753
AV  - TX819.A1 P47 1998
U1  - 641.814 
PY  - 1998///]
CY  - New York
PB  - John Wiley & Sons
KW  - Sauces
N1  - 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
ER  -