johnnae at mac.com
Fri Oct 30 03:47:23 PDT 2009
Playing librarian, I'd suggest taking a look at
Harold McGee's latest edition of On Food and Cooking.
He includes a chapter on sauces.
Or there is an excellent James Peterson volume titled
Sauces: Classical and Contemporary Sauce Making.
It's out in a revised edition from 2008. The original 1991 edition won
of awards. The new edition has an addition 150 pages and more recipes.
On Oct 29, 2009, at 11:35 PM, Stefan li Rous asked a number of
questions about sauces.
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