1. The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For The Cook's Decameron a study in taste, containing over two hundred recipes for Italian dishes / Waters, Mrs. W. G. (William George) http://infomotions.com/etexts/gutenberg/dirs/etext97/ckdec10.htm

2. ETEXTS TITLES IN ALPHABETICAL ORDER Etexts Titles in Alphabetical Order http://www.irqpa.org/lphs/1948/library/TITLES.HTM

Etexts Titles in Alphabetical Order

3. Suprême Sauce - Wikipedia, The Free Encyclopedia Waters, Mrs. W. G. (William George), The Cook's Decameron A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes, a publicdomain cookbook. http://en.wikipedia.org/wiki/Suprême_sauce

Suprême sauce From Wikipedia, the free encyclopedia Jump to: navigation search Pan Roasted Chicken Breasts, Garlic Mashed Potatoes Fiddlehead Ferns and Suprême sauce. Suprême sauce is one of the classic small sauces of French cuisine , that is, one made by combining a basic or mother sauce with extra ingredients. edit Recipes Traditionally this sauce is made from a velouté sauce (a roux sauce made with a meat stock - in the case of suprême , a chicken stock is usually preferred), reduced with cream or crème fraîche and then strained through a fine sieve. This is the recipe as used in Larousse Gastronomique , a seminal work of French haute cuisine , first published in 1938. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely-chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in Larousse Gastronomique or by Escoffier , the "Emperor of the World's Kitchen's", who was an arbiter of classic French cuisine. It is possible to make a similar sauce to pass for sauce suprême by taking Béchamel sauce (a classic white mother sauce made with butter, flour and milk), with a

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5. Espagnole Sauce - Wikipedia, The Free Encyclopedia In cooking, espagnole sauce is one of the mother sauces that are the basis of saucemaking in classic French cooking. In the late 19th century, Auguste Escoffier codified the http://en.wikipedia.org/wiki/Espagnole

Espagnole sauce From Wikipedia, the free encyclopedia   (Redirected from Espagnole Jump to: navigation search Wikibooks Cookbook has a recipe/module on Espagnole sauce In cooking, espagnole sauce [ɛspaɲɔl] ) is one of the mother sauces that are the basis of sauce-making in classic French cooking . In the late 19th century, Auguste Escoffier codified the recipe, which is still followed today. Contents Origin of the name Preparation Uses See also ... edit Origin of the name Although espagnole is the French word for Spanish , the sauce has little connection with Spanish cuisine. According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet's Basic French Cookbook "There is a story that explains why the most important basic brown sauce in French cuisine is called sauce espagnole , or Spanish sauce. According to the story, the Spanish cooks of Louis XIII 's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes . This new sauce was an instant success, and was gratefully named in honor of its creators." However, in

6. Project Gutenberg: Titles List Cook's Decameron a study in taste, containing over two hundred recipes for Italian dishes, The, by Waters, Mrs. W. G. (William George) CopyCat And Other Stories, by Freeman, Mary http://www2.gwd50.org/PG-Titles.htm

This is Project Gutenberg. This list has been downloaded from: "The Official and Original Project Gutenberg Web Site and Home Page" http://promo.net/pg/ PROJECT GUTENBERG ETEXTS TITLES IN ALPHABETICAL ORDER Last Updated: Monday 03 September 2001 by Pietro Di Miceli (webmaster@promo.net) The following etext have been released by Project Gutenberg. This list serves as reference only. For downloading books, please use our catalogs or search at: http://promo.net/pg/ Or check our FTP archive at: ftp://ibiblio.org/pub/docs/books/gutenberg/ and etext subdirectories. For problems with the FTP archives (ONLY) email gbnewby@ils.unc.edu, be sure to include a description of what happened AND which mirror site you were using. THANKS for visiting Project Gutenberg. $30,000 Bequest And Other Stories, The, by Twain, Mark, 1835-1910 1492, by Johnston, Mary, 1870-1936 1601, by Twain, Mark, 1835-1910 20,000 Leagues Under The Sea, by Verne, Jules, 1828-1905 20,000 Leagues Under The Seas, by Verne, Jules, 1828-1905 32nd Mersenne Prime, The; predicted by Mersenne, by Slowinski, David

7. Cookbook:Espagnole Sauce - Wikibooks, Collection Of Open-content Textbooks ↑Auguste Escoffier (1907), Le Guide culinaire ↑ Waters, Mrs. W.G. (1920). The Cook's Decameron A Study In Taste. IndyPublish.com. ISBN 1404345809. http://en.wikibooks.org/wiki/Cookbook:Espagnole_Sauce

Cookbook:Espagnole sauce From Wikibooks, the open-content textbooks collection (Redirected from Cookbook:Espagnole Sauce Jump to: navigation search Cookbook Recipes In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. Auguste Escoffier codified the recipe in the late 19th century, which is still followed today. edit Methodology The basic method of making espagnole is to prepare a very dark brown roux , to which are added several gallons of veal stock or water, along with 20 or 30 pounds of browned bones, pieces of beef, many pounds of vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classical recipe calls for additional veal stock to be added as the liquid gradually reduces but today water is generally used instead. Tomato sauce is added towards the end of the process, and the sauce is further reduced. edit Uses Espagnole has a strong, even somewhat unpleasant taste and is not itself used directly on food. As a mother sauce , however, it then serves as the starting point for many derivative sauces . Examples are: Sauce Africaine, Sauce Bigarade, Sauce Bouguignonne, Sauce aux Champignons, Sauce Charcutiere, Sauce Chasseur, and Sauce Chevreuil, just to go as far as the "Cs". There are hundreds of others in the classic French repertoire.

8. Autoren T Bis W - Gutenberg.org – ELib.at 5.119 Waters, Mrs. W. G. (William George) 5.120 Waters, W. G. (William George), 18441928; 5.121 Waterton, Charles, 1782-1865; 5.122 Watkin, E. W. (Edward William), 1819-1901 http://elib.at/index.php/Autoren_T_bis_W_-_Gutenberg.org

9. Espagnole Sauce: Information From Answers.com Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion ^ Waters, Mrs. W.G. (1920). The Cook's Decameron A Study In Taste. IndyPublish.com. ISBN 14043-4580-9. http://www.answers.com/topic/espagnole-sauce

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...books for everyone Home Books list Authors list Contact ... Top books Recently added books Josephus Europe After 8:15 Twenty Lord of the World ... Crescent and Iron Cross List authors A Bushman Aaron, S. F. Aaronsohn, Alexander Abbey, Charles J. Abbot, Francis Ellingwood, 1836-1903 Abbot, Willis J., 1863-1934 Abbott, Belle K. (Belle Kendrick) Abbott, Edwin Abbott, 1838-1926 Abbott, Eleanor Hallowell, 1872-1958 Abbott, Frank Frost, 1860-1924 Abbott, Jacob, 1803-1879 Abbott, Jane, 1881- Abbott, John S. C. (John Stevens Cabot), 1805-1877 Abbott, Keene, 1876-1941 Abbott, L. A., 1813- Abbott, Lyman, 1835-1922 Abel, Annie Heloise Abelard, Peter, 1079-1142 Abercrombie, Lascelles, 1881-1938 Aberigh-Mackay, George Robert, 1848-1881 Abhedananda, Swami, 1866-1939 About, Edmond, 1828-1885 Abrahams, Israel, 1858-1925 Abrams, Alex St. Clair Accum, Friedrich Christian, 1769-1838 Ackerman, Carl W. (Carl William), 1890-1970 Ackland, T. S. (Thomas Suter), 1817-1892 Aconite, Tobias Acton, John Emerich Edward Dalberg Acton, Baron, 1834-1902 Adam, G. Mercer (Graeme Mercer), 1830-1912 Adam, Juliette

11. Cooks.com - Recipes - Jackfruit by Mrs. W. G. Waters Mrs. W. G. Waters was the author of The Cook's Decameron A Study in Taste Containing Over Two Hundred Recipes For Italian Dishes (1901) and Just http://www.cooks.com/rec/search/0,1-0,jackfruit,FF.html

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13. Espagnole Sauce -- Basic Brown Sauce Waters, Mrs. W.G. (1920). The Cook's Decameron A Study In Taste. IndyPublish.com. ISBN 1404345809. The Cook's Decameron from Project Gutenberg http://www.edinformatics.com/culinaryarts/food_encyclopedia/espagnole_sauce.htm

Today is FOOD ENCYCLOPEDIA DIRECTORY Espagnole Sauce Basic Brown Sauce In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. Auguste Escoffier codified the recipe in the late 19th century, which is still followed today. Even though espagnole is the French word for Spanish , the sauce has little connection with Spanish cuisine. According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet's Basic French Cookbook : "There is a story that explains why the most important basic brown sauce in French cuisine is called sauce espagnole , or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomotoes. This new sauce was an instant success, and was gratefully named in honor of its creators." The basic method of making espagnole is to prepare a very dark brown roux , to which are added several gallons of veal stock or water, along with 20 or 30 pounds of browned bones, pieces of beef, many pounds of vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classical recipe calls for additional veal stock to be added as the liquid gradually reduces but today water is generally used instead. Tomato sauce is added towards the end of the process, and the sauce is further reduced.

14. エスパニョールソース - きらく辞典 Full text of The Literary news, a monthly journal of current literature http://wiki.kiraku.tv/wiki/エスパニョールソース

15. Cooks.com - Recipes - Steak Cooked On Stove by Mrs. W. G. Waters Mrs. W. G. Waters was the author of The Cook's Decameron A Study in Taste Containing Over Two Hundred Recipes For Italian Dishes (1901) and Just http://www.cooks.com/rec/search/0,1-0,steak_cooked_on_stove,FF.html

16. Gastronomy: Free Web Books, Online Waters, Mrs. W. G. (William George) The Cook's Decameron a study in taste, containing over two hundred recipes for Italian dishes Woman's Institute of Domestic Arts and Sciences http://ebooks.adelaide.edu.au/themes/gastronomy.html

The University of Adelaide Library eBooks Help ... Contact us Gastronomy Works Allinson, Thomas R. The Allinson Vegetarian Cookery Book Anonymous The New Dr. Price Cookbook Beecher, Catharine Esther (1800-1878) Stowe, Harriet Beecher (1811-1896) American Woman's Home Beeton, Mrs. Isabella Mary (1836-1865) The Book of Household Management Brillat-Savarin ... The Physiology of Taste Daniel, Florence The Healthy Life Cook Book, 2d ed. Gray, Grace Viall Every Step in Canning Greenbaum, Florence Kreisler The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. Greer, Carlotta Cherryholmes School and Home Cooking Hazlitt, William Carew (1834-1913) Old Cookery Books and Ancient Cuisine Helie, Auguste Trait� General de la Cuisine Maigre Hill, Janet McKenzie (1852-1933) Parloa, Maria (1843-1909) Chocolate and Cocoa Recipes and Home Made Candy Recipes Isola, Antonia, (1876-) Simple Italian Cookery Kellogg, Mrs. E. E. Science in the Kitchen.

17. Booksfree.com - Book Authors - ( Waters - Watkins ) Waters, Mrs W. G. General Waters, Noah Historical General Waters, Sarah Anthologies (multiple authors) Waters, Shanita S. Religious - General http://www.booksfree.com/authors/W23.html

Close Help Sign Out Buy / Activate Gift Advanced Search Waters - Watkins Author Genre Waters, Aryonna Bella Personal Memoirs Waters, Aubrey General Waters, Dan Literary Waters, David General Waters, Don Short Stories (single author) Waters, Elisabeth Fantasy - Short Stories Waters, Ethel Waters, Frank Historical - U.S. Waters, Heather Romance - Paranormal Waters, Jane Adoption Waters, John Personal Memoirs Waters, John K. General Waters, Kirstie Christian Life - General Waters, Krystal Religious - General Waters, Kyann Romance - Adult Waters, Mary Yukari General Waters, Michele L. Waters, Mrs W. G. General Waters, Noah Historical - General Waters, Sarah Anthologies (multiple authors) Waters, Shanita S. Religious - General Waters, Sheniqua African American - Romance Waters, Stephen General Waters, T. J. Waters, William C. III Medical Waters, William George General Waters, Wylla General Waters-Porter, Amber Rae General Waterson, Luke Europe - Great Britain - General Wates, Louise Asia - India Watford Delbridge, Joyce Watford, W. H. Thrillers Watkins Harper, Frances Ellen General Watkins, Barbara

18. Espagnole - Definition Waters, Mrs. W.G. (1920). The Cook's Decameron A Study In Taste. IndyPublish.com. ISBN 1404345809. The Cook's Decameron from Project Gutenberg (http//onlinebooks.library.upenn.edu http://www.wordiq.com/definition/Espagnole

Espagnole - Definition In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. Auguste Escoffier codified the recipe in the late 19th century, which is still followed today. Even though espagnole is the French word for Spanish , the sauce has little connection with Spanish cuisine. According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet's Basic French Cookbook : "There is a story that explains why the most important basic brown sauce in French cuisine is called sauce espagnole , or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomotoes. This new sauce was an instant success, and was gratefully named in honor of its creators." The basic method of making espagnole is to prepare a very dark brown roux , to which are added several gallons of veal stock or water, along with 20 or 30 pounds of browned bones, pieces of beef, many pounds of vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classical recipe calls for additional veal stock to be added as the liquid gradually reduces but today water is generally used instead. Tomato sauce is added towards the end of the process, and the sauce is further reduced. Espagnole has a strong, even somewhat unpleasant taste and is not itself used directly on food. As a

19. Espagnole Sauce - Definition Waters, Mrs. W.G. (1920). The Cook's Decameron A Study In Taste. IndyPublish.com. ISBN 1404345809. The Cook's Decameron from Project Gutenberg (http//onlinebooks.library.upenn.edu http://www.wordiq.com/definition/Espagnole_sauce

Espagnole sauce - Definition In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. Auguste Escoffier codified the recipe in the late 19th century, which is still followed today. Even though espagnole is the French word for Spanish , the sauce has little connection with Spanish cuisine. According to Louis Diat, the creator of vichyssoise and the author of the classic Gourmet's Basic French Cookbook : "There is a story that explains why the most important basic brown sauce in French cuisine is called sauce espagnole , or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomotoes. This new sauce was an instant success, and was gratefully named in honor of its creators." The basic method of making espagnole is to prepare a very dark brown roux , to which are added several gallons of veal stock or water, along with 20 or 30 pounds of browned bones, pieces of beef, many pounds of vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classical recipe calls for additional veal stock to be added as the liquid gradually reduces but today water is generally used instead. Tomato sauce is added towards the end of the process, and the sauce is further reduced. Espagnole has a strong, even somewhat unpleasant taste and is not itself used directly on food. As a

20. Cookbooks 1911 - World War 1 Waters, Mrs. W. G. The Cook's Decameron a study in taste containing over two hundred recipes for Italian dishes. 1920 Wilson, Mary A. Mrs. Wilson's Cook Book Numerous new http://www.angelfire.com/md3/openhearthcooking/aaCookbookWW1.html

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