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6 Remote Warehouse Cooking and Food- International General
1 Remote Warehouse Cooking and Food- Culinary Reference

Saucier's Apprentice

by

Saucier's Apprentice Cover

 

Synopses & Reviews

Publisher Comments:

Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book:

-- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)...

-- How to freeze them in one-meal-size containers, ready for use at a moment's notice...

-- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants...

-- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc — that is, with Chateaubriand Sauce).

Mr. Sokolov has conceived, then, a comprehensive collection of recipes — authoritative, clear, and easy to follow — as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.

Synopsis:

Here is the first book that enables the home cook to make all the great sauces of the French 'haute cuisine' using a practical, workable system.

About the Author

Raymond Sokolov was born in Detroit in 1941. He graduated from Harvard, then attended Wadham College, Oxford, as a Fulbright Scholar before returning to Harvard for graduate study. He has worked as a foreign correspondent and book critic for Newsweek and as the Food Editor for The New York Times. Mr. Sokolov wrote a monthly feature for Natural History magazine for twenty years. And for the past fourteen years he has been the Leisure & Arts Editor for The Wall Street Journal. He lives with his wife in New York City.

Product Details

ISBN:
9780394489209
Author:
Sokolov, Raymond
Publisher:
Knopf Publishing Group
Location:
New York :
Subject:
Cookery, french
Subject:
Sauces
Subject:
European
Subject:
Regional & Ethnic - European
Subject:
Regional & Ethnic - French
Subject:
Courses & Dishes - Sauces & Dressings
Subject:
French
Subject:
Cooking and Food-International General
Edition Number:
1st ed.
Series Volume:
new ser. no. 75
Publication Date:
19760331
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
256
Dimensions:
9.27x6.30x1.03 in. 1.16 lbs.

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Related Subjects

Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Dishes and Meals » Soups and Stews » General
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » French
Cooking and Food » Regional and Ethnic » International General

Saucier's Apprentice New Hardcover
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$28.95 In Stock
Product details 256 pages Alfred A. Knopf - English 9780394489209 Reviews:
"Synopsis" by , Here is the first book that enables the home cook to make all the great sauces of the French 'haute cuisine' using a practical, workable system.
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