TY  - BOOK
TI  - Food service basics of sauce making
T2  - Prochef training materials
U1  - 641.814 
PY  - 2007///
CY  - USA : 
PB  - The culinary institute of America
KW  - Sauces.
KW  - Cooking.
KW  - Cream sauce.
KW  - Tomato sauces
N2  - Presents the fundamentals of sauce cookery
ER  -