Chef's Guide to Sauces & Dips

This concise, made for quick-access guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America’s finest kitchens (New York’s Le Bernardin, Boston’s Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page digital reference. Thumbnail recipes for all major contemporary sauces, including ...