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Bookshop Genres In the Kitchen With Chef Mo: Saucier Edition by Maurice Farmer
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About the author

Maurice Farmer born Brooklyn Ny 39 years of age Father of Jasmine & Marquis son of Thelma Holt Dedicate this book to my brother Earl Thompson R.I.P. Resume Norwegian cruise line, American cruise line, American Queen steamboat, Robert steak house Taj Mahal casino, Cafe Nola, Grand lux cafe, Columbia university, Jax Arena, Courageous M/V, Novotel Hotel Dubai Al Barsha, 

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In the Kitchen With Chef Mo
Saucier Edition
by Maurice Farmer and Maurice Farmer
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Overview

A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time.
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Description

Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. Sauces may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauce made by deglazing a pan are called pan sauces. A chef who specializes in making sauces is called a saucier.
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Overview

A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time.

Read more

Description

Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. Sauces may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauce made by deglazing a pan are called pan sauces. A chef who specializes in making sauces is called a saucier.

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Book details

Genre:COOKING

Subgenre:Courses & Dishes / Sauces & Dressings

Language:English

Pages:52

eBook ISBN:9781543941555

Overview

A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time.

Read more

Description

Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. Sauces may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauce made by deglazing a pan are called pan sauces. A chef who specializes in making sauces is called a saucier.

Read more

About the author

Maurice Farmer born Brooklyn Ny 39 years of age Father of Jasmine & Marquis son of Thelma Holt Dedicate this book to my brother Earl Thompson R.I.P. Resume Norwegian cruise line, American cruise line, American Queen steamboat, Robert steak house Taj Mahal casino, Cafe Nola, Grand lux cafe, Columbia university, Jax Arena, Courageous M/V, Novotel Hotel Dubai Al Barsha, 

Read more

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