The Sauce Bible

Fülszöveg

IFiniNTHEjflUCEjrSINTHEÎSlBO.
Here is the most complete "how to" available on the craft of sauce-making. From the classic stocks and sauces to current innovations, it features over 600 step-by-step recipes. There's even a chapter on sauce painting or "arabesque," a subject never before treated in any book.
• Illustrated with 16 pages of full-color photos and over 50 drawings
• Full recipes for over 50 entrées and desserts enhanced by sauces
• Recipes for blond sauces, cream sauces, tomato sauces, pestos, and dessert sauces
• Complete coverage of other popular accompaniments such as chutneys, compotes, coulis, salsas, flavored vinegars, and relishes
• Provides contemporary sauces from great restaurants as well as some original sauces from the author
• Presents basic recipes for hollandaise, beurre blanc, béchamel, béarnaise, and velouté sauces plus many variations
Featuring a foreword by chef/restaurateur Jasper White, The Sauce Bible is tastefully seasoned with fascinating... Tovább

Fülszöveg

IFiniNTHEjflUCEjrSINTHEÎSlBO.
Here is the most complete "how to" available on the craft of sauce-making. From the classic stocks and sauces to current innovations, it features over 600 step-by-step recipes. There's even a chapter on sauce painting or "arabesque," a subject never before treated in any book.
• Illustrated with 16 pages of full-color photos and over 50 drawings
• Full recipes for over 50 entrées and desserts enhanced by sauces
• Recipes for blond sauces, cream sauces, tomato sauces, pestos, and dessert sauces
• Complete coverage of other popular accompaniments such as chutneys, compotes, coulis, salsas, flavored vinegars, and relishes
• Provides contemporary sauces from great restaurants as well as some original sauces from the author
• Presents basic recipes for hollandaise, beurre blanc, béchamel, béarnaise, and velouté sauces plus many variations
Featuring a foreword by chef/restaurateur Jasper White, The Sauce Bible is tastefully seasoned with fascinating stories of some of the major and minor contributors to the craft of sauce-making, plus helpful historical and linguistic references to specific dishes. For culinary professionals and students alike, it is the most exhaustive and entertaining work available on a very palatable subject.

GUIDE TO THE SAUCIER'S CRAFT
by David Paul Larousse Foreword by Jasper White
The hallmark of an accomplished chef is a thorough knowledge of the sauces great and small. Here's a guide that will put this knowledge at your fingertips.
The Sauce Bible is the most complete "how to" available on one of the most basic yet complex areas of culinary art. Here, in clear, step-by-step detail, are over 600 recipes for preparing sauces, stocks and other accompaniments, from classic recipes to current innovations, plus over 50 recipes for dishes to serve them with.
Lavishly illustrated with 16 full-color photos. The Sauce Bible goes beyond ordinary sauce cookbooks to present not just sauce recipes, but the recipes for the primary meals enhanced by the sauces described here. There's even a chapter on sauce painting, the use of two or more sauces to create a beautiful pattern on the plate. This is the first complete "how to" available on this decorative technique.
You'll discover the entire family tree of sauces—many surprisingly simple—beginning with the classic French "mother sauces" and presenting all of their traditional derivatives, plus many inspired contemporary variations. You'll even find other accompaniments such as chutneys, compotes, coulis, salsas, flavored vinegars, relishes, and dessert sauces. Vissza