Winner of Le Cordon Bleu World Food Media Awards
An International Bestseller
One of the most unique cookbook companions ever: Over 150 concise descriptions of the skills and techniques no cook should be without, from how to make fundamental sauces to how to master core cutting and preparation techniques, plus a collection of basic but astonishing recipes to try it all out from –mashed potatoes to “foie gras foam”– illustrated with stunning photographs.
How do you make the perfect Béarnaise sauce?
What’s the difference between slicing julienne and brunoise?
Whether amateur or expert, you need “The Basics”