Volume 11 – Sauce

£8.00

Taking place in the kitchens for centuries ”sauce”, whose arising falls on the Renaissance period, bringing along significant developments in gastronomy, especially French has managed to become one of the most valuable touchstones of the world cuisine.

The master chef Taillevent, who lived in the 14th century, led this flavour movement complementing the period with the description of 17 sauces in the book “Le Viandier de Taillevent”. Thanks to Marie-Antoine Careme’s venture, inventions and theories in the 19th century, the sauces nowadays continue to leave unforgettable aromas on our palates through modern recipes.