Book by Sokolov Raymond
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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.
"In our age, which probably will be tagged by future historians as the age of oversimplification, [this] book on sauces will stand as an important statement against the trend of no craftsmanship. At the same time, it is great reading -- a book which I will enjoy for many years to come."
-- George Lang,
author of The Cuisine of Hungary
"[Raymond Sokolov] has found a way to systematize the different families of sauces -- something no one before has done -- and I found the whole concept very exciting. This would be a useful book even in France."
-- Simone Beck,
author of Simca's Cuisine
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Description du livre État : New. Scarce older publication; appears mostly untouched and unread, shows very slight signs of prolonged shelf-life, likely out of print. Gift Quality Book in Excellent Condition. Recent publication with perhaps minor shelf-wear. Else, a very decent copy. N° de réf. du libraire 36S9KG001MU4
Description du livre Alfred A. Knopf. Hardcover. État : New. 0394489209 *BRAND NEW* Ships Same Day or Next!. N° de réf. du libraire SWATI2122114603
Description du livre Alfred A. Knopf, 1976. État : New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Here is the first book that enables the home cook to make all the great sauces of the French 'haute cuisine' using a practical, workable system. N° de réf. du libraire ABE_book_new_0394489209
Description du livre État : New. Depending on your location, this item may ship from the US or UK. N° de réf. du libraire 97803944892090000000
Description du livre Penguin Random House. État : New. Brand New. N° de réf. du libraire 0394489209
Description du livre Alfred A. Knopf, 1976. Hardcover. État : New. book. N° de réf. du libraire 0394489209
Description du livre Alfred A. Knopf, United States, 1976. Hardback. État : New. 231 x 150 mm. Language: English . Brand New Book. The first book that enables the home cook to make all the great sauces of French haute cuisine. With recipes for classic dishes in which sauces are used. N° de réf. du libraire BZV9780394489209
Description du livre Alfred A. Knopf, New York, 1990. Hardcover. État : New. Etat de la jaquette : Fair. 1st Edition. 8vo - over 7¾ - 9¾" tall. Indispensable classic of French sauce cookery. New book in damaged DJ. Beige linen covered boards and gold stamped spine, red top stain.10th printing. Clean, tight and unmarked except for a remainder mark on bottom. Unclipped dust jacket is very good on the front but has a 1 1/2" tear and full-width crumple across the back. Illustrated with old engravings. You'll get your money's worth just reading the 5-page instruction for Demi-Glace!. N° de réf. du libraire 001277
Description du livre Alfred A. Knopf, 1976. Hardcover. État : New. 1st. N° de réf. du libraire DADAX0394489209
Description du livre État : Brand New. Book Condition: Brand New. N° de réf. du libraire 97803944892091.0