TY  - BOOK
AU  - Larousse,David Paul
TI  - The sauce bible: a guide to the saucier's craft 
SN  - 0471572284
AV  - TX819.A1 L37 1993
U1  - 641.814 20
PY  - 1993///]
CY  - New York
PB  - Wiley
KW  - Sauces
N1  - 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
N2  - "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
ER  -