Master the art of classic French sauces The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. In her latest book, Holly Herrick creates a kind of French cooking course all about sauces, filled with beautiful how-to photography and step-by-step technqiques that will have you making sauces like a pro. The book focuses on the five ...
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Master the art of classic French sauces The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. In her latest book, Holly Herrick creates a kind of French cooking course all about sauces, filled with beautiful how-to photography and step-by-step technqiques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: bechamel, veloutes, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book will help turn your next meal into a veritable French feast. Holly Herrick is a graduate of Boston College and recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A long-time resident of Charleston South Carolina and multi-awarded restaurant critic and food writer, she is the author of five cookbooks, including Southern Farmers Market Cookbook, The Charleston Chef's Table Cookbook, Tart Love: Sassy, Savory and Sweet, and The Food Lovers' Guide to Charleston and Savannah. Look for the second installment of this new French cookbook series, The French Cook: Cream Puffs and Eclairs (Gibbs Smith).
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Add this copy of The French Cook: Sauces to cart. $80.98, good condition, Sold by ZBK Books rated 4.0 out of 5 stars, ships from Woodland Park, NJ, UNITED STATES, published 2013 by Gibbs Smith.
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Used book in very good and clean conditions. Minor cosmetic defects may be present. Pages and cover intact. May include library marks notes marks and highlighting. Fast Shipping.
Add this copy of The French Cook: Sauces to cart. $81.74, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2013 by Gibbs Smith.
Add this copy of The French Cook: Sauces to cart. $81.74, good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2013 by Gibbs Smith.
Add this copy of The French Cook: Sauces to cart. $81.74, good condition, Sold by ThriftBooks-Baltimore rated 5.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2013 by Gibbs Smith.
Add this copy of The French Cook: Sauces to cart. $85.97, good condition, Sold by Goodwill Industries of S.W.FL. rated 5.0 out of 5 stars, ships from Fort Myers, FL, UNITED STATES, published 2013 by Gibbs Smith.
Add this copy of The French Cook: Sauces to cart. $86.63, very good condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2013 by Gibbs Smith.
Add this copy of The French Cook: Sauces to cart. $145.31, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2013 by Gibbs Smith.
