MASTERY IN THE KITCHEN – THE FOUNDATIONS OF COOKERY – STOCKS, SAUCES & SOUPS
There are five of these Masterclasses programmed for 2018, so book early to secure your place in the class date of your choice.
To learn to cook well you need to master the fundamentals of cookery. You need a solid knowledge of basic cooking principles, methods and techniques. It is from this mastery you are able to develop and produce wondrous dishes from your kitchen.
Knowing how to make the best stock is fundamental to good cooking and will enhance your cookery. With this knowledge you are enabled to cook the best sauces and to make the best soups, stews, braises, court bouillon. Good stock is the foundation.
This masterclass teaches you how to make good stock with flavor, colour, body and aroma; with this knowledge, you are well on your way to being a good cook.
Delicious sauces enliven your dishes and good stock is the key.
Escoffier used the phrase ‘fonds de cuisine’, for stock; it literarily means the fundamental basis and essential elements without which nothing serious can be undertaken in the kitchen.
And Julia Child said ‘sauces are the splendor and glory of French food…’