This book contains classic recipes for pea soup and consommé, the best method for preparing fries, strawberry jam, madeira cake and sauces such as mayonnaise and pesto. If you would like to know the difference between chopping techniques such as brunoise and julienne or how to stuff meat so the stuffing doesn’t run out during roasting, The Basics, will provide you with the answers. Every recipe or technique, no matter how basic, is illustrated with a true-to-life photograph.