On Sun, 2003-12-14 at 09:21, Neil Abrahams wrote:
>   If that's so, there's
> very clearly a problem with this book.

This seems to be a version of a common and popular Southeast Asian
sauce.
The authors write "While this may seem faintly repulsive, it is actually
a part of the European culinary heritage. In classical Rome, one of the
most popular condiments was a sauce called "garum" , made in an almost
identical fashion, except the the INNARDS OF LARGER FISH were added to
ferment along with the anchovies...."

Capital letters are my idea.

If anyone knows of people dying from using this sauce, please let us
know.

William