Want to know the best way to turn pan drippings from a roast chicken into a quick sauce? Ever wonder how to prevent lumps from forming in bechamel sauce? You'll find the answers to these questions, along with the recipes in How to Make Sauces and Gravies. One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. Once you understand some basic principles, good sauces are easy ...
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Want to know the best way to turn pan drippings from a roast chicken into a quick sauce? Ever wonder how to prevent lumps from forming in bechamel sauce? You'll find the answers to these questions, along with the recipes in How to Make Sauces and Gravies. One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. Once you understand some basic principles, good sauces are easy to prepare and will vastly improve your cooking. With over 95 pages of recipes, hand-drawn illustrations and step-by-step instructions, this charming cookbook will provide you with the recipes, tips and techniques needed to guarantee perfect sauces for meat, poultry, fish, and vegetables
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Add this copy of How to Make Sauces and Gravies to cart. $29.52, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2000 by Boston Common Pr.
Add this copy of How to Make Sauces and Gravies to cart. $71.75, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2000 by Boston Common Pr.