Sauces : classical and contemporary sauce making /
Offers tips for making sauces and more than five hundred recipes for stocks, glaces, liasons, brown sauces, meat sauces, fish sauces, and purees.
Disimpan dalam:
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| Format: | Buku |
| Bahasa: | English |
| Diterbitkan: |
New York :
Van Nostrand Reinhold,
c1998.
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| Edisi: | 2nd ed. |
| Subjek-subjek: | |
| Penanda-penanda: |
Tambah Penanda
Tiada Penanda, Jadilah orang pertama menanda rekod ini!
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Jadual Kandungan:
- 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 nonintegral 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
- Appendix: The relative thickening power of liasons ; A few thoughts about wine
- Glossary
- Sources
- Purveyors.