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The Resource Sauces : classical and contemporary sauce making, James Peterson

Sauces : classical and contemporary sauce making, James Peterson

Label
Sauces : classical and contemporary sauce making
Title
Sauces
Title remainder
classical and contemporary sauce making
Statement of responsibility
James Peterson
Creator
Subject
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorName
Peterson, James
Dewey number
641.8/14
Illustrations
  • illustrations
  • plates
Index
index present
LC call number
TX819.A1
LC item number
P47 2008
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
Sauces
Label
Sauces : classical and contemporary sauce making, James Peterson
Instantiates
Publication
Bibliography note
Includes bibliographical references (p. 591-594) and index
Contents
A short history of sauce making -- Equipment -- Ingredients -- Stocks, glaces, and essences -- Liaisons: an overview -- White sauces for meat and vegetables -- Brown sauces -- Stock-based and non-integral fish sauces -- Integral meat sauces -- Integral fish and shellfish sauces -- Crustacean sauces -- Jellies and chauds-froids -- Hot emulsified egg yolk sauces -- Mayonnaise-based sauces -- Butter sauces -- Salad sauces, vinaigrettes, salsas, and relishes -- Purees and puree-thickened sauces -- Pasta sauces -- Asian sauces -- Dessert sauces
Control code
ocn181368835
Dimensions
27 cm.
Edition
3rd ed.
Extent
xxvii, 612 p., [16] p. of plates
Isbn
9780470194966
Isbn Type
(alk. paper)
Lccn
2007046546
Other physical details
ill. (chiefly col.)
System control number
(OCoLC)181368835
Label
Sauces : classical and contemporary sauce making, James Peterson
Publication
Bibliography note
Includes bibliographical references (p. 591-594) and index
Contents
A short history of sauce making -- Equipment -- Ingredients -- Stocks, glaces, and essences -- Liaisons: an overview -- White sauces for meat and vegetables -- Brown sauces -- Stock-based and non-integral fish sauces -- Integral meat sauces -- Integral fish and shellfish sauces -- Crustacean sauces -- Jellies and chauds-froids -- Hot emulsified egg yolk sauces -- Mayonnaise-based sauces -- Butter sauces -- Salad sauces, vinaigrettes, salsas, and relishes -- Purees and puree-thickened sauces -- Pasta sauces -- Asian sauces -- Dessert sauces
Control code
ocn181368835
Dimensions
27 cm.
Edition
3rd ed.
Extent
xxvii, 612 p., [16] p. of plates
Isbn
9780470194966
Isbn Type
(alk. paper)
Lccn
2007046546
Other physical details
ill. (chiefly col.)
System control number
(OCoLC)181368835

Library Locations

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      450 5th Avenue SE, Cedar Rapids, IA, 52401, US
      41.976964 -91.6624043
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