Sauces

"Sauce is to cookery what grammar is to language," says a Dutch proverb. Gorm Wisweh knows this too.
In this book, he creates a delightful introduction to the world of sauces and dips, from intense ice cream to silky velouté. Other basic sauce types such as roux, hot and cold stirred sauces and dressings are also covered. In a small glossary, we learn what "reducing" means, how to assemble a sauce and what an emulsion is.
The recipes range from classic to modern, from fish stock and red wine glace to hummus and romesco, from sauces that can be conjured up at the last minute to those that need to be started at least the day before. The recipes are accompanied by entertaining and useful (insider) tips and anecdotes that the author has collected from all over the world.