You are here
seafood
Voila! The stock and fumet chapter has been put to bed, so now it's onto bechamel in the new sauce book. Some might argue, and in fact some of my friends have, that bechamel is boring. One of the... |
Restaurant cookbooks, like restaurants themselves, are a mixed bag. Some are heavily weighted with ego and over-the-top, confusing, classical instruction, rendering them basically useless for... |
