Price: $28.95 - $13.60
(as of Nov 30,2017 08:49:34 UTC – Details)
— 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.SAUCES