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The sauce bible : a guide to the saucier's craft / David Paul Larousse ; [foreword by Jasper White].
LIBRA - Blank Collection TX819.A1 L37 1993
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- Format:
- Book
- Author/Creator:
- Larousse, David Paul, 1949-
- Language:
- English
- Subjects (All):
- Sauces.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- xvi, 384 pages, 16 unnumbered pages of plates : illustrations (some color) ; 26 cm
- Place of Publication:
- New York : Wiley, [1993]
- Summary:
- This most complete "how-to" available on the craft of sauce-making, from the classic stocks and sauces to current innovations, features 600 step-by-step recipes. Includes 16 pages of full-color photos and more than 50 drawings.
- Contents:
- A brief history of sauces
- The importance of cutlery
- Stocks
- Thickening agents
- The evolution of foundation sauces
- Brown sauces: demi-glaze and its derivatives
- Blond sauces: sauce velouté
- Cream (white) sauces: sauce béchamel
- Butter sauces
- Tomato sauces and pestos
- Cold savory sauces
- Compound butters: beurre composé
- Marinades
- Accompaniments outside the realm of sauce
- Dessert sauces
- Sauce arabesques.
- Notes:
- Includes index.
- Local Notes:
- Blank Collection copy has dust-jacket retained.
- Blank Collection copy has bookplate of Chef Fritz Blank.
- ISBN:
- 0471572284 :
- 9780471572282
- OCLC:
- 26850876
- Online:
- Publisher description
- Table of Contents
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