[Sca-cooks] emulsifications

[Johnna Holloway]

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.

Johnna

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