[Sca-cooks] emulsifications

[Johnna Holloway]

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.

Johnnae

On Oct 29, 2009, at 11:35 PM, Stefan li Rous asked a number of  
questions about sauces.