This comprehensive video shows specific techniques and methods presented by the Culinary Institute of America. This outstanding training video brings you hands-on sessions with top chefs.

From classic to contemporary cuisine, the right white sauce can make a dish distinctive and memorable.

This tape covers the fundamentals of creating and using:

• Classic velouté and bèchamel and some of their contemporary interpretations
• Traditional Mornay sauce and a low-fat variation
• Thickening and flavoring agents and commercial bases

VHS Color • 25 Minutes • $79.00 + shipping
Texas residents please add 6.75 % sales tax