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Chef's Guide to Sauces & Dips: a QuickStudy Laminated Reference

By Jay Weinstein
$6.95
By Jay Weinstein
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This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America’s finest kitchens (New York’s Le Bernardin, Boston’s Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), liés (starch-thickened), vinaigrettes, and emulsio...

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Cookbooks, Food & WineCooking Fundamentals & ReferenceCooking & Food ReferenceCooking->Reference