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Book: The Original Mediterranean Cuisine

Chapter: Sauces

DOI: 10.1558/equinox.34066

Blurb:

Almond and pomegranate sauce;
Basil and verjuice sauce; Cameline sauce;
Egg and verjuice sauce;
Garlic and cheese sauce;
Ginger and almond sauce;
Green sauce;
Peacock sauce;
Spicy sauce;
White garlic sauce

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