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this electronic cook book is not only quality recipes. You'll discover the how's and whys behind making a large number of great sauces in your own home. Consider understanding the sauce making secrets professional chefs use to create scrumptious sauces for your favorite foods
- demi-glace - chicken stock - seafood stock - vegetable stock - marsala sauce - wild mushroom sauce - port wine sauce - bordelaise sauce - peppercorn (au poivre) sauce - tarragon sauce sauce - chateaubriand sauce - sauce supreme - velout - seafood based - shrimp sauce - merlot sauce for veal, beef or venison - cabernet wine butter sauce for steak - mushroom sauce for steak - peppercorn rosemary oil sauce for beef - veal marsala - veal saltimbocca - pork loin with demi glace sauce - roasting red-colored pepper sauce for lamb - mustard tarragon beurre sauce - hazelnut cream sauce - orange sauce - sea food sauce for fish - mustard and whitened wine sauce - lobster bisque - cabernet wine sauvignon mushroom soup - cream of untamed mushroom soup - beef barley soup - bolgnese-style meat sauce - roasting tomato sea food risotto
- grilled steak - baked seafood - saut
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