Cover image for The sauce bible : a guide to the saucier's craft
Title:
The sauce bible : a guide to the saucier's craft
Author:
Larousse, David Paul, 1949-
Personal Author:
Publication Information:
New York : Wiley, [1993]

©1993
Physical Description:
xvi, 384 pages : illustrations (some color) ; 26 cm
Language:
English
Contents:
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.
Subject Term:
ISBN:
9780471572282
Format :
Book

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TX819.A1 L37 1993 Adult Non-Fiction Central Closed Stacks
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Summary

Summary

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.


Table of Contents

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