The French Cook

The French Cook

Sauces

Book - 2013
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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: béchamel, veloutés, 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.

Publisher: Layton, Utah : GIbbs Smith, [2013]
Edition: First Edition
Copyright Date: ©2013
ISBN: 9781423632382
1423632389
Call Number: 641.5944 H434f
Characteristics: 128 pages : color illustrations ; 24 cm
Additional Contributors: Rothfeld, Steven - Photographer
Alternative Title: Sauces

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