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 ...
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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.
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Seller's Description:
Fair. There is some crinkling to some of the pages possibly from water Pages are clean! The cover has visible markings and wear. The dust jacket has minor damage or small tear. Fast Shipping-Each order powers our free bookstore in Chicago and sending books to Africa!
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Seller's Description:
Very Good in Very Good jacket. First Edition, 12th Printing (July, 1994). Not price-clipped ($25.00 price intact). Published by Alfred A. Knopf, 1976. Octavo. Yellow boards stamped in gold and brown. Book had red topstian. Book is very good. Sharp corners and spine straight. Binding tight and pages crisp. Publishers mark on top page end. Dust jacket is very good with very light shelf wear, scuffing, and partially removed stickers and residue on the back. 213 pages with an index. ISBN: 9780394489209. 100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. Please email with any questions or if you would like a photo. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Southampton, New York.
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Seller's Description:
Very Good. Size: 6x1x9; Alfred A. Knopf; New York, 1977. Hardcover. Second Printing. A Very Good, brown boards and light tan cloth spine, dark brown lettering on front board and gilt lettering on spine, binding sturdy and intact, mild crimping to spine edges, top text block edge stained rose, very faint and small soiled spot mid fore-edge, bit of rubbing along board edges, in a Very Good, some handling/scuff marks to panels, bit of edge/corner wear, few small tears and chips along edges, sunning to spine and verso, Dust wrapper. A nice, overall clean and unmarked copy. 8vo[octavo or approx. 6 x 9], 213pp., indexed, b&w illustrations. We pack securely and ship daily w/delivery confirmation on every book. The picture on the listing page is of the actual book for sale. Additional Scan(s) are available for any item, please inquire.
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Seller's Description:
Very Good. Size: 6x1x9; Light wear to covers. Text clean and unmarked. The binding is tight and square. Light wear to the dust jacket. Your satisfaction is guaranteed!
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Seller's Description:
Very good in very good dust jacket. Sewn binding. Cloth over boards. 256 p. Contains: Illustrations. Audience: General/trade. Knopf, 1976, 1st edition, 213 pages+index, hardcover in a very good unclipped jacket, no owner's mark or underlining, light wear
A very old-fashioned book, on how to make classic French sauces.
Sauces that require two or three component sauces aren't made in restaurants anymore, much less at home. And cookbooks that go into this kind of detail are just as rare, maybe extinct as well.
