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Sauces : classical and contemporary sauce making / James Peterson.

By: Peterson, James.
Publisher: New York : John Wiley, c2008Edition: 3rd ed.Description: xxvii, 612 p., [12] p. of plates : ill. (some col.) ; 26 cm.ISBN: 9780470194966 (hbk.).Subject(s): SaucesDDC classification: 641.814
Partial contents:
ch. 1. A short history of sauce making - ch. 2. Equipment - ch. 3. Ingredients - ch. 4. Stocks, glaces, and essences - ch. 5. Liaisons : an overview - ch. 6. White sauces for meat and vegetables - ch. 7. Brown sauces - ch. 8. Stock-based and non-integral fish sauces - ch. 9. Integral meat sauces - ch. 10. Integral fish and shellfish sauces - ch. 11. Crustacean sauces - ch. 12. Jellies and chauds-froids - ch. 13. Hot emulsified egg yolk sauces - ch. 14. Mayonnaise-based sauces - ch. 15. Butter sauces - ch. 16. Salad sauces, vinaigrettes, salsas, and relishes - ch. 17. Purees and puree-thickened sauces - ch. 18. Pasta sauces - ch. 19. Asian sauces - ch. 20. Dessert sauces.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 1, TierNo 4, BayNo 5

 641.814 PET (Browse shelf) 1 Available SCAFS,30003,02,GR 5000033428
Browsing Taylor's Library-TU Shelves Close shelf browser
641.814 LAR The sauce bible : 641.814 PET Sauces : 641.814 PET Sauces : 641.814 PET Sauces : 641.814 ROU 2012 Sauces : 641.814 SAU Sauces. 641.815 Professional bread baking /

Includes bibliographical references and index.

ch. 1. A short history of sauce making - ch. 2. Equipment - ch. 3. Ingredients - ch. 4. Stocks, glaces, and essences - ch. 5. Liaisons : an overview - ch. 6. White sauces for meat and vegetables - ch. 7. Brown sauces - ch. 8. Stock-based and non-integral fish sauces - ch. 9. Integral meat sauces - ch. 10. Integral fish and shellfish sauces - ch. 11. Crustacean sauces - ch. 12. Jellies and chauds-froids - ch. 13. Hot emulsified egg yolk sauces - ch. 14. Mayonnaise-based sauces - ch. 15. Butter sauces - ch. 16. Salad sauces, vinaigrettes, salsas, and relishes - ch. 17. Purees and puree-thickened sauces - ch. 18. Pasta sauces - ch. 19. Asian sauces - ch. 20. Dessert sauces.