Stocks, Jus, Fumets and Glaces – Coulis, Purées – Vegetable- and Fruit- Based Sauces (200 Recipes): Sauces and Condiments Volume Two Hardcover – November 22, 2025

Stocks, Jus, Fumets & Glaces – Coulis, Purées, Vegetable & Fruit SaucesSauces and Condiments • Volume Two – 200 RecipesBehind every great sauce lies a flawless base.Stocks, Jus, Fumets and Glaces – Coulis, Purées – Vegetable- and Fruit-Based Sauces is a complete technical guide to the liquid foundations of French cuisine, written for chefs, culinary students, and serious home cooks.In this second volume of the Sauces and Condiments collection, Adrien L. Beaulieu brings together 200 precise, reproducible recipes that structure the essential “hidden work” of great cooking: broths, reductions, glazes, coulis, and fine purées designed to support both classic and contemporary plates.Part I – Stocks, Jus, Broths & GlazesA full repertoire of professional-grade bases, clearly organized and calibrated:Brown stocks (fond brun) – veal, beef, lamb, game, duck, pork, mushroom, aromatic, fortified with wine, Armagnac, Cognac, truffle, foie gras, and more.White stocks (fond blanc) – poultry, veal, vegetable and pork stocks, flavored with herbs, citrus, spices, and aromatics.Fish fumets & shellfish bases – classic fish fumet, crustacean stocks, lobster and langoustine fumets, fennel, seaweed, smoked and citrus variations.Roasting juices & jus liés – veal, beef, lamb, poultry, duck and game jus, red wine and fortified reductions, herb, spice, foie gras and truffle jus.Glaces (glazes) – meat, poultry, fish, game, vegetable, onion, mushroom, tomato, shallot and garlic glazes for intense, clean flavor.Part II – Coulis, Purées & Vegetable/Fruit-Based SaucesFrom refined garnishes to modern sauce work:Savory vegetable coulis – tomato, pepper, beetroot, asparagus, artichoke, celeriac, squash, roots, green vegetables, truffle and wild mushrooms.Fine savory purées – garlic confit, artichoke and fennel, celeriac and almond, olive-oil mash, legume purées, squash, roots and aromatic vegetables.Sweet fruit coulis – red berries, stone fruits, citrus, exotic fruits, spiced and fortified versions for plated desserts and ice creams.Compotes and marmalades for pairing – onion confit, citrus marmalades, wine-based fruit compotes, rhubarb, fig, chestnut and spiced seasonal preparations.Each recipe is numbered, structured and calibrated for consistency, making this volume both a working tool for service and a teaching reference for technique.Whether you’re building sauces for a tasting menu, refining your mise en place for bistro classics, or designing modern vegetable-forward plates, Sauces and Condiments – Volume Two gives you the reliable foundations you need to cook with depth, precision, and control. Read more