Excerpt from the Table of Contents: – Basics – Basic brown sauces, including their variations – Tomato sauces – White sauces, including their variations – Butter sauces – Warm English sauces – Cold sauces – Jellies and aspics – Butter mixtures and flavoured oils This book explicitly does not have any creative aspirations. Rather, it is to be understood as a window of opportunity to look back at times when French Cuisine and its...
