A Matter of Sauce
A companion to The Invisible Chef, exploring mother sauces, reductions, emulsions, Italian sauces, herb oils, gels, dips and sweet finishes.
The DUKAI Culinary Library · Volume 17
A Matter of Sauce
Sauces, Dips & the Flavours That Complete a Dish
A companion to The Invisible Chef, exploring mother sauces, reductions, emulsions, Italian sauces, herb oils, gels, dips and sweet finishes.
Original culinary volume · Full manuscript in preparation
Read individual published dishes in the Recipe Book. Manuscripts and unreleased book interiors stay private.
A closer look · 17
More than a collection of recipes.
An exploration of the ingredients, techniques and stories that give the subject its character.
Look closely. Learn by doing.
The digital format is being designed for photographs, clear working methods and selective films from the kitchen. Images linked to specific recipe steps will only appear where the preparation has actually been documented.
Created with care, released when ready.
This book is still being written and assembled. Full manuscript chapters are not yet public, and no edition is being offered for purchase or preorder.
The conversation begins here
Food is meant to be shared. So are ideas.
Which ingredients, stories or techniques would you love to explore through A Matter of Sauce?
Send a suggestion, a question or simply register your interest in this forthcoming edition.
Share your thoughtsThis is an expression of interest, not a purchase or subscription.