Book of Sauces - (Cooking in America) by Charles Senn (Paperback)

About the Book

Charles Senn's 1915 collection of sauce recipes, which he claimed to be the largest and most complete ever published in one volume, includes many standard sauces, like Hollandaise and Bechamel, as well as new recipes of the author's creation. This informative guide for both professional chefs and amateur cooks also gives tips on seasoning, reductions, stock-making, and more.

Book Synopsis

A collection of both basic and compound sauces, Charles Senn's book, published in 1915, is a complete reference for both the professional and amateur chef.