Those who love to cook, know how much sauce can improve the taste of any dish, emphasize its flavor and make the appearance more attractive. A variety of sauces today are an indispensable component of high cooking, a complex component that cooks learn to cook for many years.
Sauces are different: hot and cold, sweet and sharp, light and greasy. There are universal sauces, suitable for almost all dishes, but there are those that were invented only for certain dishes.
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My parents had a restaurant, and from thirteen or fourteen I knew that I would be a cook. I can do whatever I want, I have complete freedom, but for a chef it’s very important. I have been cooking since I was 13 years old – frying potatoes, doing some trivial things. And I always knew more than my friends. However, I built a further career consciously. Even while studying, I realized that I prefer cookery to the confectionery business. Then she worked with Japanese and Mexican cuisines. Now I’m actively learning Italian cuisine. I cook pasta with mild cheese and basil pesto sauce. People are surprised when they try it. But it’s very tasty. I do not regret spending time preparing food. I chose the cook’s profession, because he always liked delicious food. I never get bored when I cook checked or come up with new dishes.