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Anonymous Archived
01/05/26(Mon)22:08:47 No.21817794
File: file.png (1.18 MB, 735x1103)
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Anonymous 01/05/26(Mon)22:08:47 No.21817794 Archived
I need a book, guide, or advice on all things gravy/sauces. I want to know and try all the different methods to figure out what I like.
Any suggestions?
>>
Anonymous
01/05/26(Mon)22:11:14 No.21817799
Anonymous 01/05/26(Mon)22:11:14 No.21817799
On Food and Cooking by Harold McGee
>>
Anonymous
01/05/26(Mon)22:19:00 No.21817811
Anonymous 01/05/26(Mon)22:19:00 No.21817811
File: americastestkitchen.png (367 KB, 441x538)
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>>
Anonymous
01/05/26(Mon)23:42:48 No.21817897
Anonymous 01/05/26(Mon)23:42:48 No.21817897
File: 1741027081537600.jpg (73 KB, 794x1000)
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>>21817794
https://www.mediafire.com/file/ki8dnhvkl7fbvlf
>>
Anonymous
01/06/26(Tue)05:01:52 No.21818216
Anonymous 01/06/26(Tue)05:01:52 No.21818216
>>21817794
Red eye gravy on ham
>>
Anonymous
01/06/26(Tue)06:12:12 No.21818279
Anonymous 01/06/26(Tue)06:12:12 No.21818279
File: escoffier.jpg (113 KB, 1094x1547)
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>>21817794
Just get pic related. It's all about sauces.
>>
Anonymous
01/06/26(Tue)07:49:34 No.21818366
Anonymous 01/06/26(Tue)07:49:34 No.21818366
>>21817794
mother sauces, three of those (bechamel veloute & espagnole) are essentially white, light, and brown gravy
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