[Sca-cooks] emulsifications

Johnna Holloway johnnae at mac.com
Fri Oct 30 05:58:01 PDT 2009

That too.

It's from 1976 originally. I think I have a copy of the first edition  
around here
someplace. I just checked and it too is still in print.


On Oct 30, 2009, at 8:13 AM, Phil Troy / G. Tacitus Adamantius wrote:

> On Oct 30, 2009, at 6:47 AM, Johnna  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"...
> Adamantius

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