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Saucier's Apprenticeby Raymond Sokolov
Synopses & Reviews
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.
Recipes for all great brown, white, bechamel, emulsified, butter, and dessert sauces and their classic dishes, garnished with tidbits of lore and personal comment
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.
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Cooking and Food » Dishes and Meals » Sauces