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Sauces - Wilkinson, Rosemary (Editor)
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A good sauce can transform simple and inexpensive food into an interesting meal. "Sauces" is a guide, with over 600 colour photographs, to mastering the art of saucemaking. It deals with traditional techniques and ingredients as well as modern ones including the use of food procesors and contemporary ingredients such as creme fraiche. The recipes are graded in difficulty, taking the reader through each step to making a perfect sauce and there is also a section on how to save a sauce and avoid culinary disasters. Salad ...

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Sauces 1988, Bloomsbury Publishing PLC, London

ISBN-13: 9780747502814

Hardcover