Author: Junko Ueda
Sauces are an essential part of French cuisine.
The same is true at home, where food is often eaten with some kind of sauce.
Unlike the authentic sauces made by restaurant chefs using fonds,
Making a sauce at home is really easy and streamlined.
Wine is added to the juices that come out when grilling meat or the juices that come out when steaming fish, and the mixture is simmered to concentrate the flavor.
Even tough or dry meat becomes much tastier with a rich oily sauce.
The French way is to wipe it up with bread and eat it all up.
This book explains the sauces that French people make at home, dividing them into three categories.
・Warm white sauces: sauces made with white wine, cream, etc., béchamel sauce, etc. ・Warm red sauces: sauces made with red wine, tomato sauce, etc. ・Cold sauces: sauces, vinaigrettes, mayonnaise sauces, etc.
It will transform your everyday dishes into feasts and make your dining table even more delicious.
Sauces are an essential part of French cuisine.
The same is true at home, where food is often eaten with some kind of sauce.
Unlike the authentic sauces made by restaurant chefs using fonds,
Making a sauce at home is really easy and streamlined.
Wine is added to the juices that come out when grilling meat or the juices that come out when steaming fish, and the mixture is simmered to concentrate the flavor.
Even tough or dry meat becomes much tastier with a rich oily sauce.
The French way is to wipe it up with bread and eat it all up.
This book explains the sauces that French people make at home, dividing them into three categories.
・Warm white sauces: sauces made with white wine, cream, etc., béchamel sauce, etc. ・Warm red sauces: sauces made with red wine, tomato sauce, etc. ・Cold sauces: sauces, vinaigrettes, mayonnaise sauces, etc.
It will transform your everyday dishes into feasts and make your dining table even more delicious.
Sauces are an essential part of French cuisine.
The same is true at home, where food is often eaten with some kind of sauce.
Unlike the authentic sauces made by restaurant chefs using fonds,
Making a sauce at home is really easy and streamlined.
Wine is added to the juices that come out when grilling meat or the juices that come out when steaming fish, and the mixture is simmered to concentrate the flavor.
Even tough or dry meat becomes much tastier with a rich oily sauce.
The French way is to wipe it up with bread and eat it all up.
This book explains the sauces that French people make at home, dividing them into three categories.
・Warm white sauces: sauces made with white wine, cream, etc., béchamel sauce, etc. ・Warm red sauces: sauces made with red wine, tomato sauce, etc. ・Cold sauces: sauces, vinaigrettes, mayonnaise sauces, etc.
It will transform your everyday dishes into feasts and make your dining table even more delicious.
Sauces are an essential part of French cuisine.
The same is true at home, where food is often eaten with some kind of sauce.
Unlike the authentic sauces made by restaurant chefs using fonds,
Making a sauce at home is really easy and streamlined.
Wine is added to the juices that come out when grilling meat or the juices that come out when steaming fish, and the mixture is simmered to concentrate the flavor.
Even tough or dry meat becomes much tastier with a rich oily sauce.
The French way is to wipe it up with bread and eat it all up.
This book explains the sauces that French people make at home, dividing them into three categories.
・Warm white sauces: sauces made with white wine, cream, etc., béchamel sauce, etc. ・Warm red sauces: sauces made with red wine, tomato sauce, etc. ・Cold sauces: sauces, vinaigrettes, mayonnaise sauces, etc.
It will transform your everyday dishes into feasts and make your dining table even more delicious.
Released 25/09/05
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Three types of sauces that French people make at home. | Seibundo Shinkosha Co., Ltd. (seibundo-shinkosha.net)