67 pages | Publisher: Silverback Books | English | PDF | ISBN-10: 1930603622
Sauces — spicy, delicate, hearty or sweet — instantly transform meals and give distinction to the simplest foods. With this invaluable book, you’ll learn to make sauces and demi-glaces that rival expensive gourmet chef versions; how to instantly turn store-bought sauces into homestyle ones; troubleshooting cures for every sauce disaster; and the perfect sauce for any culinary whim.
About the Author
Elisabeth Doepp has been a reader for a number of large publishing houses and is specialized in nutrition and vegetarian food.
Christian Willrich is a well-known chef for several gourment restaurants and emphasizes organic food.
Joern Rebbe was trained in a Japanese hotel and is a specialist in Japanese and Chinese cooking.
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