The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home

The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home


here's the 1st booklet all of the nice sauces of functional, viable method. Raymond Sokolov, the generally well-known former foodstuff Editor of the 1st to indicate that the hitherto mysterious saucier's artwork, as practiced through the simplest eating place cooks, is predicated on what quantities to a chic "fast nutrition" strategy. And this is often what he demonstrates in his designated, worthwhile, and witty book:
-- the way to organize, at your relaxation, the 3 basic vintage sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)...
-- tips to freeze them in one-meal-size bins, prepared to be used at a moment's notice...
-- how one can rework any of those uncomplicated put-away sauces, quick and simply, into the precise ones that French cooks are recognized for and serve within the best restaurants...
-- how one can organize the vintage dish for which every sauce is typically used, with feedback for reinforcing easier fare (the recipes run the gamut from Duckling a l. a. Bigarade to Poached Eggs Petit-Duc -- that's, with Chateaubriand Sauce).

Mr. Sokolov has conceived, then, a accomplished selection of recipes -- authoritative, transparent, and simple to persist with -- in addition to an artistic approach to cooking for the common kitchen. Peppered with culinary lore and with reassuring debts of the author's personal stories as a modern day Saucier's Apprentice, here's a ebook that may attract each sturdy beginner prepare dinner who desires to produce luxurious fare at domestic for events nice and small.

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