Sauces: Step-by-Step Lessons - Eric Trochon, Foreword by Pierre Gagnaire
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Eric Trochon
Éditions du Chêne
Details
The chef explains how to make the main sauces of French cuisine, both hot and cold, savory and sweet, from mayonnaise and béchamel to crème anglaise and whipped cream. Their preparation is described step by step and redesigned to be accessible to everyone. Each sauce is accompanied by a recipe to pair it with.
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