- The unique collection of sauce recipes for every occasion
- Basic methods guarantee success every time
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Book Description
Editorial Reviews
From the Publisher
In this indispensable volume, chef and food historian Tom Bridge has collected recipes for 200 sauces, all of which can be made from one of two basic methods. Yet this is much more than a book of recipes. Bridge also recounts some of the great culinary names of the past and discusses their renown for sauces. He also reveals the origins of such famous sauces as bechamel, mayonnaise and Sauce Robert (first mentioned in the thirteenth century). This volume is clearly organized in "families" of sauces, cross-referenced with suitability for vegetables, fish, poultry, meat and game.
From the Back Cover
- The unique collection of sauce recipes for every occasion
- Basic methods guarantee success every time
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
(learn more)
First Sentence:
I have been a chef for thirty years, and at the beginning of my career, as a commis chef in Manchester, there was a great deal controversy among cookery writes about herbs, about which I knew little. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
milled white pepper, petal vinegar, freshly milled black pepper, teaspoon grated fresh root ginger, blond roux, game sauce, dry thyme, finely grated rind, boil until the liquids, heatproof bowl set, gently simmering water, caster sugar, sauce vinaigrette, meat stock, vanilla essence, sauce boat, plain flour, chopped fresh parsley salt, beef marrow Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Cook's Oracle, Grand Marnier, Queen Victoria, Auguste Escoffier, Silvino Trompetto New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
I have been a chef for thirty years, and at the beginning of my career, as a commis chef in Manchester, there was a great deal controversy among cookery writes about herbs, about which I knew little. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
milled white pepper, petal vinegar, freshly milled black pepper, teaspoon grated fresh root ginger, blond roux, game sauce, dry thyme, finely grated rind, boil until the liquids, heatproof bowl set, gently simmering water, caster sugar, sauce vinaigrette, meat stock, vanilla essence, sauce boat, plain flour, chopped fresh parsley salt, beef marrow Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Cook's Oracle, Grand Marnier, Queen Victoria, Auguste Escoffier, Silvino Trompetto New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 6
books:
See all 6 books this book cites
- Good Things in England by Florence White on page 43, and Back Matter
- A Golden Age: The Golden Age of Radio (Smithsonian Odyssey) by Martha Wickham in Back Matter
- The Complete Herbalist (Newcastle classic) by D. Phelps Brown in Back Matter
- London Art of Cookery Hb by John Farley in Back Matter
- Complete Guide to the Art of Modern Cookery Pb by Auguste Escoffier in Back Matter
See all 6 books this book cites
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