The Sauce Bible

Subtitle:: Guide to the Saucier's Craft
Author:: David Paul Larousse
Format:: Hardcover

Was:	R444.95
Now:	R373.95
eBucks:	eB3740

United States of America

Delivery:: Usually within 16 working days.
Seller:: kalahari.com

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Short description

Designed as a reference for professional and amateur chefs alike, this volume describes the preparation of sauces, stocks and other accompaniments such as chutneys and relishes. It contains over 600 sauce recipes and 50 menus of accompanying dishes.

Product details

Contributor:: Jasper White
Publisher:: John Wiley & Sons
ISBN:: 9780471572282
Publication date:: May 1993
Length:: 260mm
Width:: 212mm
Thickness:: 34mm
Weight:: 1089g
Pages:: 400
Illustrations:: 16 Colourphotos, glossary
Readership:: General

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

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