Sauces are the icing on the cake of many dishes and the challenge par excellence in the kitchen - for professionals and amateur chefs. Sauces turn a simple dish into a unique treat for the palate and round off special dishes excellently. Essential are the choice of the right sauce and the skillful preparation!

Best raw materials

Find all the information you need about the most important ingredients for sauce preparation in the product guide. From bones, bones and carcasses to vegetables, mushrooms, herbs and spices as well as dairy products, oils and fats to wine and spirits as well as sweeteners and binders.

Perfect craft

Do you know one of the most important sauce ingredients? Time! Preparing the sauce base - stocks, jus, glace - requires plenty of time and patience, in addition to the best ingredients, to get as many flavors as possible into the sauce. But also kitchen techniques such as whipping sauces, for an airy consistency, the various ways of binding for velvety creamy results, as well as the whole world of seasoning and flavoring are presented here. And, of course, the preparation of basic sauces. Learn the sauce craft from the professional and experience his tricks of the trade.

Great recipes

Let yourself be seduced and immerse yourself in the wonderful world of sauces: whether it's roasted eggplant sauce with rabbit, pea-mint vinaigrette with barley risotto, Parmesan foam with tortellini, or orange-marzipan sauce with rosemary with crêpes - nine top chefs reveal their best recipes for meat, fish, and vegetables, as well as for pasta and sweet dishes. And on special workshop pages, there is much worth knowing about classics from the sauce kitchen, but also about new, unusual sauce creations.

Browse, read, cook - this book is a feast for all the senses!