103 – Stocks, Soups, Complex Sauces, and Bean Paté
Soups and Sauces from the plant perspective are related to each other through understanding their “binders”. In addition to learning technical finesse of five styles of soup, this section grows your expertise and skills in inventing mixed binder sauces. Multiple exercises will give you guidance to understand the infinite possibilities for stretching expensive ingredients and using your artistry to balance flavors. and especially indulge in the romance of creating the form we call Vegetable/Bean Paté, an extraordinary complexity of flavor and smoothness.