A contemporary take on the sauce canon by Martha Holmberg, whose approachability and confidence, married to her formal French culinary training, make this a fantastic guide to a tricky subject.
Both comprehensive and down-to-earth, this beautiful book takes a non-intimidating approach to classic technique for a general audience.
With more than 150 recipes and 50 colour photographs of plated food and the sauce-making process this book offers both beauty and value.
- Format: Hardback
- Pages: 256 pages, 50 color photographs, plated food and process
- Publisher: Chronicle Books
- Publication Date: 01/09/2012
- Category: Cookery dishes & courses
- ISBN: 9780811878388
- EPUB from £14.27