250 Sauces, Gravies and Dressings

Note: This edition of 250 Sauces, Gravies and Dressings has been updated to include Metric equivalents.


250 interesting dressings and sauces to enliven your meals.


Book #20 of the 24-volume series of The Encyclopedia of Cooking, by Culinary Arts Institute, has a wealth of recipes for just the right course. And it's easy use, with each recipe showing what it should be served with, such as steaks, fish, etc.


Elevate your cooking with 250 Sauces, Gravies and Dressings, a timeless gem from the Culinary Arts Institute, first published in 1949. Whether you're dressing a crisp salad, enhancing a succulent roast, or adding a decadent touch to your dessert, this comprehensive collection offers a sauce for every occasion. From zesty cocktail sauces to rich gravies for meats, delicate wine sauces for fish, and luscious fruit toppings, each recipe is crafted to bring out the best in your dishes, transforming everyday meals into culinary masterpieces.


Rediscover the art of classic cooking with this vintage treasure, curated by Ruth Berolzheimer and her team of expert editors. Perfect for both novice cooks and seasoned chefs, this book provides clear, time-tested recipes that add flavor and flair to any table. Dive into the flavors of the past and bring a touch of 1940s elegance to your kitchen—your meals will never be the same again!