Synopses & Reviews
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.
Table of Contents
A Brief History of Sauces.
The Importance of Cutlery.
The Evolution of Foundation Sauces.
Cream (White) Sauces.
Tomato Sauces and Pestos.
Cold Savory Sauces.
Accompaniments Outside the Realm of Sauce.
Glossary of Culinary Terms and Techniques.
Index of Recipes.