Sauces. Big textbook. Prepare as a professional chef. Feller T.

Preparation of sauces - art! To master it is to comprehend the secret of the taste of any dish. The task of this book is to facilitate the process of comprehension and provide the keys to open secrets and the nuances of creating various types of sauces. The book is divided into three parts. The first is the study of products, techniques and basic recipes. The second are recipes for hot and cold sauces. The third is additional information about the necessary kitchen utensils and decoration. All parts are equipped with clarifying infographics and illustrations.