<p>Over 200 recipes for making sauces: bechamel, Mornay, Newburg, Bearnaise, Bordelaise, mustard, Meuniere, lobster, hollandaise, Cumberland, apricot, chocolate, etc.  Includes dozens of sauces not found in other cookbooks.  Plus, principles & techniques necessary for suace-making--stocks, marinades, how to serve & store & more.</p>

Sauces: French and Famous

DIAT, Louis

Cookbooks, Food & Wine

Dover Pubns

French Country Cooking for Americans

Regional & International

<p>Spine is straight, binding is tight, pages are unamarked, some tanning.</p>

Gourmet's Basic French Cookbook

Random House Value Publishing

Gourmet's. Basic French Cookbook. Techniques of French Cuisine. 3rd Printing

GOURMET BOOKS INC

Gourmet's Basic French Cookbook: Techniques of French Cuisine

Gourmet s Basic French Cookbook Techniques of French Cuisine

Literature & Fiction

Literary

Literary Licensing, LLC

Cooking a la Ritz

J.B.Lippincott

Independently published

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Books by DIAT, Louis