[Sca-cooks] emulsifications

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri Oct 30 05:13:28 PDT 2009

On Oct 30, 2009, at 6:47 AM, Johnna Holloway wrote:

> 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.

My fave is still Raymond Sokolov's "The Saucier's Apprentice"...


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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