250 sauces, gravies and dressings
By: edited by Culinary Arts Institute
Publisher: Consolidated Book Publishers
Published: 1969
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Other titles: Two-hundred-fifty sauces, gravies and dressings
Notes: "Cocktail sauces, sauces for meat, fish, game and poultry, wine sauces for meat, poultry, game and fish, chaud-froid sauces and meat glazes, gravies, sauces for vegetables, salad dressings, dessert sauces, wine sauces for desserts, fruit sauces"

Includes index.