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The Sauce Bible: Guide to the Saucier's Craft, by David P Larousse
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A complete contemporary reference on the subject of stocks and sauces, including complete instructions for creating ``arabesques'' of sauce paintings. Features anecdotes, miniature biographies regarding several major and minor contributors to modern cooking techniques as well as historical and linguistic references to specific dishes. Numerous sauces and accompaniments created by other culinary professionals are also included.
- Sales Rank: #347868 in Books
- Brand: john wiley
- Published on: 1993-05-28
- Released on: 1993-06-11
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.25" w x 8.50" l, 2.40 pounds
- Binding: Hardcover
- 400 pages
From the Publisher
A complete contemporary reference on the subject of stocks and sauces, including complete instructions for creating ``arabesques'' of sauce paintings. Features anecdotes, miniature biographies regarding several major and minor contributors to modern cooking techniques as well as historical and linguistic references to specific dishes. Numerous sauces and accompaniments created by other culinary professionals are also included.
About the Author
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Most helpful customer reviews
0 of 0 people found the following review helpful.
This Book is Okay -
By Cheyenne
The book is very informative, however, I feel that it could be better written instead of "Aurora Sauce - Cream based sauce mixed with stewed tomatoes." Its hard to understand what I, as a budding chef, need to add to it. Do I add it to taste? Do I add a certain amount? It doesn't really specify. I also feel like this book needs pictures. Better pictures than the diagrams, those are okay, but it needs pictures of what the sauces look like. That's what I would recommend.
0 of 0 people found the following review helpful.
Five Stars
By Joee
very good
0 of 0 people found the following review helpful.
ok
By Michael McIntyre
A little out dated, but still useful. I question some of the recipes in it. World still suggest it for Any chefs collection,
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