Sauces: French and Famous
Description:
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.
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