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


this is the 1st booklet all of the nice sauces of sensible, manageable procedure. Raymond Sokolov, the generally well known former meals Editor of the 1st to show that the hitherto mysterious saucier's paintings, as practiced by means of the easiest eating place cooks, is predicated on what quantities to a sublime "fast nutrients" method. And this can be what he demonstrates in his designated, worthwhile, and witty book:
-- easy methods to arrange, at your rest, the 3 basic vintage sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)...
-- find out how to freeze them in one-meal-size boxes, prepared to be used at a moment's notice...
-- the way to remodel any of those easy put-away sauces, fast and simply, into the precise ones that French cooks are well-known for and serve within the most interesting restaurants...
-- tips on how to organize the vintage dish for which every sauce is routinely used, with feedback for boosting less complicated 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 complete choice of recipes -- authoritative, transparent, and straightforward to persist with -- in addition to a creative approach to cooking for the common kitchen. Peppered with culinary lore and with reassuring debts of the author's personal studies as a modern day Saucier's Apprentice, here's a booklet that may attract each solid beginner cook dinner who desires to produce luxurious fare at domestic for events nice and small.

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