Part III
The Larder
Building blocks: Stocks, sauces, preserves, and foundational flavors that elevate any dish.
10
Stocks, Sauces & Condiments
Foundation Sauces, Condiments & Building Blocks
25 Entries → 11
Spice Blends, Oils & Pastes
Seasoning, Finishing & Flavor Compounds
12 Entries → 12
Les Fonds
Structural Bases, Vessels & Platforms
23 Entries →Chapter 10: Stocks, Sauces & Condiments
10-01
High-Pressure White Chicken Stock (Fond Blanc)
10-02
Vibrant Basil Pesto (Genovese)
10-03
Sauce Béchamel (Mother Sauce No. 1)
10-04
Sauce Mornay (Enriched Cheese Sauce)
10-05
Classic Beurre Rouge
10-06
Classic Beurre Blanc
10-07
Master Compound Butter (Beurre Composé)
10-08
Sauce Hollandaise (Mother Sauce No. 5)
10-09
Master Mayonnaise (The Cold Mother)
10-10
Classic Remoulade (Sauce Dérivée)
10-11
Classic Tartar Sauce (Sauce Dérivée)
10-12
Cultured Crème Fraîche
10-13
Classic Ragù alla Bolognese
10-14
Capuliato Siciliano (Sun-Dried Tomato Pesto)
10-15
Sauce Tomate (Mother Sauce No. 4)
10-16
Sauce Velouté (Mother Sauce No. 2)
10-17
Pressure-Roasted Brown Stock (Fond Brun)
10-18
Sauce Espagnole (Mother Sauce No. 3)
10-19
Classic Demi-Glace
10-20
Ligurian Salsa di Noci (Toasted Walnut Pesto)
10-21
Lemon Cream & Parmigiano Sauce
10-22
Beurre Noisette (The Toasted Butter)
10-23
The Asian Dipping Sauce Collection
10-24
Japanese Dipping Sauces
10-25
Emulsion Sauces of the Mediterranean
Chapter 11: Spice Blends, Oils & Pastes
11-01
Vibrant Green Herb Oil
11-02
Quick-Process Smoked Salt (Liquid Integration)
11-03
Sodium Acetate (Salt & Vinegar Crystals)
11-04
Burnt Allium Ash Salt
11-05
Nashville Fire Paste (Lipophilic Heat)
11-06
KW Signature Smoked Red Pepper Blend
11-07
Adobo Seasoning Blend
11-08
Fermented Scotch Bonnet Pepper Mash
11-09
Coronado BBQ Rub
11-10
Za'atar Spice Blend
11-11
Dukkah (Cairo Market Blend)
11-12
Fines Herbes vs. Herbes de Provence vs. Bouquet Garni
Chapter 12: Les Fonds
12-01
Crispy Rice Squares (The Frozen-Fry Method)
12-02
Foundation Tart Dough (Seven Variants)
12-03
Pâte Brisée (Classic Shortcrust)
12-04
Pâte à Choux (The Steam Dough)
12-05
Pâte Feuilletée (Classic Puff Pastry)
12-06
Rough Puff Pastry (Demi-Feuilletée)
12-07
The Rich Yolk Pasta Dough (Laminated)
12-08
Gnocchi 201 (The Master Doughs)
12-09
The Definitive Guide to Egg Pasta
12-10
The Quintessential Spinach Pasta
12-11
Crème Pâtissière
12-12
The Meringue Trinity
12-13
Crème Chantilly (Whipped Cream)
12-14
The Composite Creams
12-15
Frico Laminé (Baked Cheese Tiles & Vessels)
12-16
Foundation Curd (The Lemon Protocol)
12-17
Non-Fish Caviar (Seeds & Spheres)
12-18
Frying with Dustings, and Dredges, and Crusts (Oh My)
12-19
Panés, Batters, and the Architecture of a Shatter
12-20
Confit Tomatoes & Herb-Infused Oil
12-21
Basic B (Starch-Based Batter)
12-22
Garlic Crisps (Fried Garnish)
12-23
Foundation Caramel (The Swirl Dry Method)