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.


Plus, the index is organized logically with items grouped according to their categories, so that you will be able to quickly find just the right sauce for your roast, for example.


Topics include Cocktail Sauces; Sauces for Meat, Fish, Game and Poultry; Wine Sauces for Meat, Poultry and Fish; Chaud-Froid Sauces and Meat Glazes; Gravies; Sauces for Vegetables; Salad Dressings; Dessert Sauces; Wine Sauces for Desserts; Fruit Sauces.