The Basics is the first book by Homarus Culinary Publishers. It is also a statement: if you want to cook, you need to know your basics. If you want to experiment, you need them even more. The book contains 150 recipes which every amateur chef should have close to hand.
You'll find classic recipes for pea soup and consommé, the best techniques for preparing mashed patatoes, fries, strawberry jam, puff pastry and sponge cake, as well as sauces such as mayonaise, pesto, béarnaise and white wine sauce. The book is arranged into short chapters. The Basics also provides useful information, such as the difference between chopping techniques such as brunoise and julienne, or on how to stuff meat so the stuffing does not escape during roasting. Each recipe, no matter how basic, is illustrated with a true-to-life photograph.
Including also innovative recipes and techniques which have only just been developed and are slowly becoming part of 21st century cuisine, such as foams, pralines and crispy lollies.
German edition: 9077695265
US edition: 9077695362
You'll find classic recipes for pea soup and consommé, the best techniques for preparing mashed patatoes, fries, strawberry jam, puff pastry and sponge cake, as well as sauces such as mayonaise, pesto, béarnaise and white wine sauce. The book is arranged into short chapters. The Basics also provides useful information, such as the difference between chopping techniques such as brunoise and julienne, or on how to stuff meat so the stuffing does not escape during roasting. Each recipe, no matter how basic, is illustrated with a true-to-life photograph.
Including also innovative recipes and techniques which have only just been developed and are slowly becoming part of 21st century cuisine, such as foams, pralines and crispy lollies.
German edition: 9077695265
US edition: 9077695362
