Sauces: Reflections of a Chef - Yannick Alléno, Vincent Brenot
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Blending humor and erudition, this account is teeming with delightful anecdotes about the history of French sauces.
It forms a plea against the disappearance of great sauces, eradicated from our plates for having lost the trial for dietary heresy brought against them during the second half of the last century.
Yannick Alléno unveils the new techniques that allow him to create sauces like fine wines. These new sauces are at the heart of his modern cuisine. From yesterday to tomorrow, the reader is invited on a fascinating journey into the very DNA of our cuisine.
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