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Saucier's Apprentice by Raymond Sokolov (1976, Hardcover) Classic French Sauces
US $29.00
Approximately£22.97
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Located in: Unionville, Michigan, United States
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Estimated between Sat, 29 Jun and Fri, 5 Jul to 43230
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eBay item number:186322705862
Item specifics
- Condition
- Type
- cookbook
- Narrative Type
- Nonfiction
- Features
- Dust Jacket, first edition
- Intended Audience
- Adults, Young Adults
- ISBN
- 9780394489209
- Book Title
- Saucier's Apprentice
- Publisher
- Knopf Doubleday Publishing Group
- Item Length
- 9.3 in
- Publication Year
- 1976
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1 in
- Genre
- Cooking
- Topic
- Reference, Regional & Ethnic / French, Courses & Dishes / Sauces & Dressings
- Item Weight
- 18.3 Oz
- Item Width
- 6.3 in
- Number of Pages
- 256 Pages
About this product
Product Information
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.
Product Identifiers
Publisher
Knopf Doubleday Publishing Group
ISBN-10
0394489209
ISBN-13
9780394489209
eBay Product ID (ePID)
582551
Product Key Features
Book Title
Saucier's Apprentice
Number of Pages
256 Pages
Language
English
Topic
Reference, Regional & Ethnic / French, Courses & Dishes / Sauces & Dressings
Publication Year
1976
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
18.3 Oz
Item Length
9.3 in
Item Width
6.3 in
Additional Product Features
Reviews
"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
Target Audience
Trade
Item description from the seller
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eBay item number:186322705862
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Item location:
Unionville, Michigan, United States
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Postage and packaging | To | Service | Delivery*See Delivery notes |
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US $4.87 (approx £3.86) | United States | Economy Delivery (USPS Media MailTM) | Estimated between Sat, 29 Jun and Fri, 5 Jul to 43230 |
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Product ratings and reviews
Most relevant reviews
- 21 Dec, 2021
Excellent book for learning chefs
Verified purchase: YesCondition: Pre-ownedSold by: meershaum
- 06 Nov, 2010
Great French cooking information
- 28 May, 2020
Looking forward to some great food!
Verified purchase: YesCondition: Pre-ownedSold by: luv2runrsa
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