TX819.A1P47

Includes bibliographical references (p. 591-594) and index

RECIPE CONTENTS. ACKNOWLEDGMENTS. FOREWORD FROM THE FIRST EDITION. PREFACE TO THE THIRD EDITION. PREFACE FROM THE FIRST EDITION. CHAPTER 1 A SHORT HISTORY OF SAUCE MAKING. CHAPTER 2 EQUIPMENT. CHAPTER 3 INGREDIENTS. CHAPTER 4 STOCKS, GLACES, AND ESSENCES. CHAPTER 5 LIAISONS : AN OVERVIEW. CHAPTER 6 WHITE SAUCES FOR MEAT AND VEGETABLES. CHAPTER 7 BROWN SAUCES. CHAPTER 8 STOCK- BASED AND NON - INTEGRAL FISH SAUCES. CHAPTER 9 INTEGRAL MEAT SAUCES. CHAPTER 10 INTEGRAL FISH AND SHELLFISH SAUCES. CHAPTER 11CRUSTACEAN SAUCES. CHAPTER 12 JELLIES AND CHAUDS- FROIDS. CHAPTER 13 HOTEMULSIFIED EGG YOLK SAUCES. CHAPTER 14 MAONNAISE- BASED SAUCES. CHAPTER 15 BUTTER SAUCES. CHAPTER 16 SALAD SAUCES, VINAIGRETTES, SALSAS, ANDRELISHES. CHAPTER 17 PUREES AND PUREE THICKENED SAUCES. CHAPTER 18 PASTA SAUCES. CHAPTER 19 ASIAN SAUCES. CHAPTER 20 DESSERT SAUCES.

Peterson has infused this 3rd edition of Sauces with new life,_overhauling_and simplifying the book without removing any critical information. Many of the sauces have been lightened, the old French names have been dispensed with, and_useful charts have been included throughout the book. The author has also standardized the terminology for the consistency of liquids (for instance, in the Liaisons chapter, a chart showing thicknesses ranges from "water" to "mayonnaise") because it is the consistency that is the most important -- and the hardest --_to show. An updated bibliography and source list of purveyors are also included, and the insert includes beautiful all-new 4-color photography.