Encyclopedia of Sauces from A to Z

We know that sauce makes any traditional dish extraordinary. We also know several sauces that our relatives and friends have approved. But we still wonder: what exactly is sauce and why does it change the taste of a dish for the better? This book unravels many mysteries related to this enigma! What are the different types of sauces by consistency? What are the principles of the basic sauces: white, red, hollandaise, sour cream? The simplest yet comprehensive classification of sauces. Mother sauces of Auguste Escoffier. What and how to cook with them. And finally, recipes for emulsified, tomato, cheese, creamy, sweet and sour sauces, herb and barbecue sauces, as well as dips, salsas, and dressings. The entire world experience is concentrated in this publication. There has not been such a detailed encyclopedia of sauces with many facts, tips, and recommendations on the book market.