The Sauce Bible

A Guide to the Saucier's Craft

David Paul Larousse (Autor)

Buch | Hardcover

400 Seiten

1993
John Wiley & Sons Inc (Verlag)
978-0-471-57228-2 (ISBN)

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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.

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.

Erscheint lt. Verlag	1.3.2013
Zusatzinfo	16 colour photographs, glossary
Sprache	englisch
Maße	213 x 263 mm
Gewicht	1064 g
Einbandart	gebunden
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
	Schulbuch / Wörterbuch ► Lexikon / Chroniken
	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-57228-4 / 0471572284
ISBN-13	978-0-471-57228-2 / 9780471572282
Zustand	Neuware