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The Basics by Filip Verheyden and Tony Le Duc.
The Basics by Filip Verheyden and Tony Le Duc.
“A collection of core techniques...Beautifully proportioned and designed but also remarkably comprehensive” - Jonathan Hayes, The New York Times Magazine
“A Cooking Bible” - The Bulletin
“Each page contains one photo, one recipe, and one clever tip.
What more could one want?” - Elle à table
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”
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