Saucer n'est pas tremper : Simon Auscher

This book is offered at a discounted price due to minor damage.
There is slight damage to the corners of a few pages, but the rest of the book remains in excellent condition.

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Parisian restaurants Tannat and Anna earned a strong reputation for their seasonal, ingredient-driven bistronomy. This book is dedicated entirely to sauces by Simon Auscher, the chef behind both establishments.

Today, Auscher works as an independent chef, developing restaurant menus, hosting private dining events, and collaborating with various brands. He also helped establish Ecotable, France's pioneering certification promoting environmentally responsible restaurants, and continues to champion a more sustainable approach to gastronomy.

This book presents 100 sauce recipes from around the world, treating sauce not as a mere accompaniment but as an essential element capable of transforming an entire dish.

From timeless classics such as béchamel, hollandaise, mayonnaise, and aioli to chimichurri, harissa, romesco, sambal, teriyaki, satay, and mole, it showcases an impressive diversity of flavors and culinary traditions.

The recipes are also organized by category—including vinaigrettes, herb sauces, stocks, broths, spice-based sauces, and marinades—making it easy to choose the right preparation for different types of dishes.

Beautifully illustrated throughout, this book demonstrates how simple yet well-crafted sauces can dramatically elevate a plate, making it an inspiring resource for anyone looking to expand their culinary repertoire.