Designed as a reference for professional and amateur chefs alike, this volume describes the preparation of sauces, stocks and other accompaniments such as chutneys and relishes. It contains over 600 sauce recipes and 50 menus of accompanying dishes.

Table of Contents

A Brief History of Sauces. The Importance of Cutlery. Stocks. Thickening Agents. The Evolution of Foundation Sauces. Brown Sauces. Blond Sauces. Cream (White) Sauces. Butter Sauces. Tomato Sauces and Pestos. Cold Savory Sauces. Compound Butters. Marinades. Accompaniments Outside the Realm of Sauce. Dessert Sauces. Sauce Arabesques. Appendices. Glossary of Culinary Terms and Techniques. Index of Recipes.