Cooking at the Academy

Stocks and Sauces (1x5)

Udgivelsesdato: Feb 10, 1991

Exceptional cuisine often begins with mastering the essentials of stocks and sauces. Prepare flavorful beef, chicken, fish, and vegetable stocks with confidence, and transform the stocks into five primary sauces that can take on endless variations. Attention to detail and patience are as important as the correct mirepoix, herb sachet, and roux. Chefs Susan Klugerman and Don Woods.