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How to Make Sauces & Gravies: An Illustrated Step-By-Step Guide to Foolproof Classic and Contemporary Sauces and Gravies

How to Make Sauces & Gravies: An Illustrated Step-By-Step Guide to Foolproof Classic and Contemporary Sauces and Gravies

Jack Bishop
0/5 ( ratings)
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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
Language
English
Pages
96
Format
Hardcover
Release
December 31, 2000
ISBN 13
9780936184449

How to Make Sauces & Gravies: An Illustrated Step-By-Step Guide to Foolproof Classic and Contemporary Sauces and Gravies

Jack Bishop
0/5 ( ratings)
Read Download
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
Language
English
Pages
96
Format
Hardcover
Release
December 31, 2000
ISBN 13
9780936184449

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