Product information "Saucen"
You'll recognize a good cook by his sauce! But their preparation is very difficult, in particular for novices; they therefore often use ready-made pre-packaged products. The book offers relief: Based on the foundation, the home-made stock, it introduces the most important types of sauces in many variations and shows what's really important during preparation. Whether hearty sauce for stews, fruity tomato foam, aromatic truffle vinaigrette, flavorful walnut pesto or airy sabayon -- you'll find the appropriate sauce for every dish here. Peter Auer is a cook and has learned and worked in many well-known restaurants in Germany and elsewhere. He also imparts his culinary knowledge on as a professor at the Academy of the German Hotel and Restaurant Association and in many cooking classes.
About the author
Peter AuerPeter Auer ist Koch und hat in vielen renommierten Restaurants im In- und Ausland gelernt und gearbeitet. Sein kulinarisches Wissen gibt er auch als Referent an der Akademie des deutschen Hotel- und Gaststättenverbandes und in vielen Kochkursen weiter. more about the author
Francis Ray Hoff