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Flavors of the Saucier: Stocks, Sauces, and Soups

With a fundamental knowledge of the variety of sauce making methods available, the chef can make his or her own decisions based on the needs of the clientele, the budget, and style of the restaurant. It is important for a chef to know how liquids, flavorings, and thickeners work and to explain traditional approaches and combinations that will provide the chef with technical guidelines and underlying aesthetic principles.

Author

Amelie Zeringue and William R. Thibodeaux

Publisher

Nicholls State University

Source

LibreTexts

License

CC BY-NC-SA

Language

EN