Энциклопедия соусов от А до Я

My znaem, chto sous delaet li͡uboe tradit͡sionnoe bli͡udo neobychnym. My takzhe znaem neskolʹko sousov, kotorye odobrili nashi rodnye i druzʹi͡a. No my po-prezhnemu zadaemsi͡a voprosom: chto zhe takoe sous i pochemu on tak izmeni͡aet vkus bli͡uda v luchshui͡u storonu? Dannai͡a kniga otgadyvaet mnogie zagadki, kasai͡ushchiesi͡a ėtoĭ taĭny! Kakimi byvai͡ut sousy po konsistent͡sii. Kakovy print͡sipy osnovnykh sousov: belogo, krasnogo, gollandskogo, smetannogo. Samai͡a prostai͡a, no ischerpyvai͡ushchai͡a klassifikat͡sii͡a sousov. Materinskie sousy Ogi͡usta Ėskofʹe. Chem i iz chego gotovitʹ. I, nakonet͡s, ret͡septy ėmulʹgirovannykh, tomatnykh, syrnykh i slivochnykh, kislo-sladkikh sousov, iz trav i barbeki͡u-sousov, a takzhe dipy, salʹsy i dressingi. Vesʹ mirovoĭ opyt sosredotochen v dannom izdanii. Podobnoĭ podrobnoĭ ėnt͡siklopedii sousov so mnozhestvom faktov, sovetov, rekomendat͡siĭ ne bylo na knizhnom rynke.

We know that the sauce makes any traditional dish unusual. We also know several sauces that have been approved by our family and friends. But we still wonder: what is sauce and why does it change the taste of the dish for the better? This book solves many riddles concerning this mystery! What are the sauces in consistency? What are the principles of the main sauces: white, red, Dutch, sour cream. The simplest but most comprehensive classification of sauces. Auguste Escoffier's mother sauces. What to cook with and from what. And finally, recipes for emulsified, tomato, cheese and cream, sweet and sour sauces, herbs and barbecue sauces, as well as dips, salsas and dressings. All the world's experience is concentrated in this edition. There was no such detailed encyclopedia of sauces with many facts, tips, and recommendations on the book market.