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Mastery of the SAUCES (The Culinary Library Book 3) Kindle Edition
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There are divided into categories from Asian, Butter Compound- Cold, Butter Sauces- Hot, Chutney and Relishes, Classic Sauces & Their Derivatives, Classic Sauce & Food Pairings, Cold Sauces, Dessert Sauces,Dipping Sauces, Essences,Foams and Espumas, Modern Sauces, Pasta Sauces, Quirky Characters, Reduction and Pan Sauces, Salsas, Thickeners. This is great of a chef who wants to expand their repertoire of recipes in their head, or a cook who is trying to expand their recipes book. This is probably a great introduction or primer who works as a saucier chef - responsible for making sauces and preps other ingredients to be made into a complete course, etcetera.