Sauces Classical and Contemporary Sauce Making

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. Desert Sauces. Appendix. Glossary. Index.Peterson's Magazine Staff is the author of 'Sauces Classical and Contemporary Sauce Making' with ISBN 9780471289043 and ISBN 0471289043.