[Sca-cooks] emulsifications

Johnna Holloway 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  
all sorts
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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