Sauces in French Cuisine

Excerpt from the Table of Contents: <br/> –&#160;Basics –&#160;Basic brown sauces, including their variations –&#160;Tomato sauces –&#160;White sauces, including their variations –&#160;Butter sauces –&#160;Warm English sauces –&#160;Cold sauces –&#160;Jellies and aspics –&#160;Butter mixtures and flavoured oils <br/> This book explicitly does not have any creative aspirations. Rather, it is to be understood as a window of opportunity to look back at times when French Cuisine and its developments had been brought together to form one binding basis, and consider one section thereof. <br/> Sauces, the backbone of French Cuisine, serve one main purpose: accompanying, underli…