4131677
9780486236636
Over 200 recipes for making sauces: bechamel, Mornay, Newburg, Bearnaise, Bordelaise, mustard, Meuniere, lobster, hollandaise, Cumberland, apricot, chocolate, etc. Includes dozens of sauces not found in other cookbooks. Plus, principles & techniques necessary for suace-making--stocks, marinades, how to serve & store & more.Diat, Louis is the author of 'Sauces, French and Famous' with ISBN 9780486236636 and ISBN 0486236633.
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