Title
The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home,Used
Processing time: 1-3 days
US Orders Ships in: 3-5 days
International Orders Ships in: 8-12 days
Return Policy: 15-days return on defective items
Payment Option
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 onemealsize containers, ready for use at a moment's notice... How to transform any of these basic putaway 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 PetitDuc 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 modernday 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is 'The Saucier's Apprentice' about? A: 'The Saucier's Apprentice' is a comprehensive guide to classic French sauces, outlining practical techniques for home cooks to master fundamental sauces such as Brown, White, and Fish Veloute.
- Q: Who is the author of this book? A: The book is authored by Raymond Sokolov, who was the Food Editor of The New York Times and is known for his culinary expertise.
- Q: What type of recipes can I find in this book? A: The book contains a collection of recipes that include classic sauces and the traditional dishes that use them, along with suggestions to enhance simpler meals.
- Q: Is this book suitable for beginners? A: Yes, the book is designed for amateur cooks and provides clear, authoritative recipes and techniques that are easy to follow.
- Q: What is the binding type of this book? A: 'The Saucier's Apprentice' is available in hardcover binding, which is durable and ideal for frequent use in the kitchen.
- Q: How many pages does the book have? A: The book consists of 256 pages filled with recipes, techniques, and culinary insights.
- Q: When was this book published? A: 'The Saucier's Apprentice' was published on March 12, 1976.
- Q: What is the condition of the book? A: This book is listed as being in 'Good' condition, which indicates that it is used but still in satisfactory shape for reading and cooking.
- Q: Does the book include tips on freezing sauces? A: Yes, it provides guidance on how to freeze the classic sauces in one-meal-size containers for convenient use.
- Q: What edition of the book is available? A: This is the First Edition of 'The Saucier's Apprentice'.