A Concise Encyclopedia of Gastronomy Section I Sauces

This is one volume of a series of nine.  The books are divided into nine categories: e.g., sauces; vegetables; fish; meat; birds and eggs; cheese; and wine. Each category includes lengthy definitions and recipes arranged alphabetically. Definitions, sources, and time of year availability for cheeses are detailed, as are definitions and sources of wines. A list of the sources quoted in the definitions is included.