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BOOKS > Sauces

Sauces
Cooking Library > Chefs • Food Writers
Sauces
저자/역자Michel Roux ; translated and edited by Late Whiteman ; photographs by Martin Brigdale
언어영어
출판사Quadrille Publishing
연도1998
#푸드_라이터
Cooking Library 2F
서가위치

목차

Contents

Introduction

ABOUT SAUCES

Contents

Introduction

PRACTICAL ADVICE

Contents

Introduction

SAUCE-MAKING EQUIPMENT

Contents

Chapter One

STOCKS

Contents

Chapter Two

LIAISONS AND INSTANT SAUCES

Contents

Chapter Three

VINAIGRETTES, FLAVOURED OILS AND VINEGAR

Contents

Chapter Four

FLAVOURED BUTTERS AND VEGETABLE COULIS

Contents

Chapter Five

SAUCES AND CHUTNEYS FOR TERRINES, PATES AND GAME

Contents

Chapter Six

SAUCES FOR FISH AND SHELLFISH

Contents

Chapter Seven

EMULSION SAUCES

Contents

Chapter Eight

WHITE SAUCES

Contents

Chapter Nine

BROWN SAUCES

Contents

Chapter Ten

DESSERT SAUCES

Contents

Chapter Ten

MATCHING SAUCES WITH INGREDIENTS

Contents

Chapter Ten

INDEX

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