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Wine Collector Books > Wine and Food :
The Sauce Bible : Guide to the Saucier's Craft
by:
Larousse, David Paul
Larousse, David Paul
Publisher:
John Wiley & Sons
Published:May 28, 1993
ISBN:0471572284
Format:Hardcover
Pages:400
John Wiley & Sons
Published:May 28, 1993
ISBN:0471572284
Format:Hardcover
Pages:400
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Description:
Ingram
This most complete "how-to" available on the craft of sauce-making, from the classic stocks and sauces to current innovations, features 600 step-by-step recipes. Includes 16 pages of full-color photos and more than 50 drawings.
The publisher, John Wiley & Sons
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.
Book Description
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.
This most complete "how-to" available on the craft of sauce-making, from the classic stocks and sauces to current innovations, features 600 step-by-step recipes. Includes 16 pages of full-color photos and more than 50 drawings.
The publisher, John Wiley & Sons
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.
Book Description
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.
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