Fundamental Elements of Cooking

The Foundations, Sauces and Stocks are of primary importance in Cookery and their value cannot be over-emphasised.

It is impossible for the chef or cook to do excellent cooking if the “fonds de cuisine” are not made with the best ingredients obtainable. The better the ingredients employed, the better will be the final result. It is therefore false economy to neglect this very important part of the Culinary Art.