Encyclopedia of sauces from A to Z
14.99 €
In stock
Edition with stained edges.
We know that sauce makes any traditional dish extraordinary. We also know a few sauces that our family and friends have approved of. But we still wonder: what exactly is a sauce and why does it make such a difference in the flavor of a dish for the better? This book unravels many of the mysteries surrounding this mystery! What sauces are like in terms of consistency. What are the principles of the basic sauces: white, red, hollandaise, sour cream. The simplest but most comprehensive classification of sauces. Auguste Escoffier's mother sauces. With what and from what to cook. And finally, recipes for emulsified, tomato, cheese and cream, sweet and sour sauces, herb and barbecue sauces, as well as dips, salsas and dressings. All the world's experience is concentrated in this edition. Such a detailed encyclopedia of sauces with many facts, tips, and recommendations has never been on the book market.
We know that sauce makes any traditional dish extraordinary. We also know a few sauces that our family and friends have approved of. But we still wonder: what exactly is a sauce and why does it make such a difference in the flavor of a dish for the better? This book unravels many of the mysteries surrounding this mystery! What sauces are like in terms of consistency. What are the principles of the basic sauces: white, red, hollandaise, sour cream. The simplest but most comprehensive classification of sauces. Auguste Escoffier's mother sauces. With what and from what to cook. And finally, recipes for emulsified, tomato, cheese and cream, sweet and sour sauces, herb and barbecue sauces, as well as dips, salsas and dressings. All the world's experience is concentrated in this edition. Such a detailed encyclopedia of sauces with many facts, tips, and recommendations has never been on the book market.
See also:
- All books by the publisher
- All books in the series Thesaurus of flavors. Culinary encyclopedias