david at vastrepast.com
Tue Jun 19 15:00:36 PDT 2012
It is my go to book for sauces.
On Jun 19, 2012, at 2:54 PM, Terry Decker wrote:
> 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,
>> Ian of Oertha
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