[Sca-cooks] op

Terry Decker t.d.decker at att.net
Tue Jun 19 14:54:40 PDT 2012

Peterson, James, Sauces:  Classical and Contemporary Sauce Making --2nd 
edition, John Wiley and Sons, 1998.

I have both the 1st and 2nd editions.  You want the 2nd.  It is the best 
single reference on sauce making I have seen.


> anyone know a good book on sauces?  adobo, indian, chinese, etc.? 
> gravies,
> variety?
> -- 
> Ian of Oertha

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