000			02152cam a2200361 i 4500
005			20211103140253.0
008			970807s1993 nyua 000 0 eng d
010			_a 92037388
011			_aBIB MATCHES WORLDCAT
020			_a0471572284
020			_a9780471572282
035			_a(ATU)b1050493x
035			_a(OCoLC)26850876
040			_aDLC _beng _erda _cDLC _dUKM _dXDM _dBAKER _dBTCTA _dYDXCP _dOCLCG _dOCLCQ _dATU
050	0	0	_aTX819.A1 _bL37 1993
082	0	0	_a641.814 _220
100	1		_aLarousse, David Paul, _d1949- _eauthor. _9397570
245	1	4	_aThe sauce bible : _ba guide to the saucier's craft / _cDavid Paul Larousse.
264		1	_aNew York : _bWiley, _c[1993]
264		4	_c©1993
300			_axvi, 384 pages : _billustrations (some colour) ; _c26 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
505	0	0	_tA Brief History of Sauces -- _tThe Importance of Cutlery -- _tStocks -- _tThickening Agents -- _tThe Evolution of Foundation Sauces -- _tBrown Sauces -- _tBlond Sauces -- _tCream (White) Sauces -- _tButter Sauces -- _tTomato Sauces and Pestos -- _tCold Savory Sauces -- _tCompound Butters -- _tMarinades -- _tAccompaniments Outside the Realm of Sauce -- _tDessert Sauces -- _tSauce Arabesques -- _tAppendices -- _tGlossary of Culinary Terms and Techniques -- _tIndex of Recipes.
520			_a"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.
588			_aMachine converted from AACR2 source record.
650		0	_aSauces _9323598
907			_a.b1050493x _b26-03-18 _c27-10-15
998			_ab _ac _b20-03-18 _cm _da _feng _gnyu _h4
945			_a641.814 LAR _g1 _iA139635B _j0 _lcmain _o- _p$91.72 _q- _r- _s- _t0 _u15 _v2 _w0 _x2 _y.i11122961 _z28-10-15
942			_cB
999			_c1127155 _d1127155