In every Michelin star kitchen, there’s a foundation every chef is taught to master. These techniques have influenced modern cuisine around the world more than any other. Developed by Augusto Scoffier, these sauces aren’t just recipes, they’re the basis for experimentation and innovation. These are the five mother sauces every chef needs to master. This is the book that most people get when they go to college as the foundations for French cooking. And it covers the five basic mother sauces. It basically means there’s five different basic sauces which you can use for different types of recipes and different types of variations. Scoffier was a notable chef in France who used to cook for royals. Very influential. He didn’t just come up with this book, which is like over 7,000 recipes. He also came up with the principles of the French kitchen.
