the basics U.S.A.

THE BASICS was the first book to be published by Homarus Culinary Publishers. It is a statement: if you want to cook, you cannot do without a solid base. If you want to experiment, you need this base even more. The book contains 150 basic recipes which no amateur chef can do without.

Easy recipes with photographs
There are classic recipes for pea soup and consommé, the best method for preparing mashed potatoes, fries, strawberry jam, puff pastry, sponge cake and sauces such as mayonnaise, pesto, béarnaise and white wine sauce. All conveniently arranged in short chapters. If you want to know the difference between cutting techniques such as brunoise and julienne or find out how to stuff meat so the stuffing doesn´t run out during roasting,
THE BASICS will provide all the answers. Furthermore, every recipe or technique, no matter how basic, is illustrated with a true-to-life photograph.

Basic recipes for the future
But the authors, Filip Verheyden and food photographer Tony Le Duc, go one stage further.
They went in search of innovative preparations and techniques which have only just been developed but which are starting to claim their place in 21st-century cooking. For example, espuma (froth), nougatines (pralines) and crispy lollies.