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 ...
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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.
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Add this copy of The Saucier's Apprentice: a Modern Guide to Classic to cart. $39.00, very good condition, Sold by Cardinalis Books rated 5.0 out of 5 stars, ships from London, ON, CANADA, published 1976 by Alfred A. Knopf.
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Near Fine in Very Good jacket. Book. 8vo-over 7¾-9¾" tall. Hardcover in dust jacket. Stated first edition. Illustrated with old engravings. Clean, tight and unmarked. Very neat--a sound and handsome copy.
Add this copy of The Saucier's Apprentice: a Modern Guide to Classic to cart. $128.76, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from San Diego, CA, UNITED STATES, published 1976 by Alfred A. Knopf.
Add this copy of The Saucier's Apprentice: a Modern Guide to Classic to cart. $26.75, good condition, Sold by BookDrop rated 4.0 out of 5 stars, ships from Phoenix, AZ, UNITED STATES, published 1976 by Alfred A. Knopf.
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A copy that has been read remains in good condition. All pages are intact and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear and the copy can include From the library of labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation if you're not satisfied with purchase please return item! Ships via media mail.
Add this copy of The Saucier's Apprentice: a Modern Guide to Classic to cart. $27.12, fair condition, Sold by Goodwill Central & Coastal VA rated 4.0 out of 5 stars, ships from Richmond, VA, UNITED STATES, published 1976 by Alfred A. Knopf.
Add this copy of The Saucier's Apprentice: a Modern Guide to Classic to cart. $28.11, good condition, Sold by ThriftBooks-Atlanta rated 4.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 1976 by Alfred A. Knopf.
Add this copy of The Saucier's Apprentice: a Modern Guide to Classic to cart. $30.97, fair condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 1976 by Alfred A. Knopf.
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Fair. With dust jacket. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
Add this copy of Saucier's Apprentice to cart. $54.95, very good condition, Sold by isbnbooks rated 4.0 out of 5 stars, ships from Eugene, OR, UNITED STATES, published 1976 by Knopf Publishing Group.
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Very good in very good dust jacket. Sewn binding. Cloth over boards. 256 p. Contains: Illustrations. Audience: General/trade. Knopf, 1976, 1st edition, 213 pages+index, hardcover in a very good unclipped jacket, no owner's mark or underlining, light wear
Add this copy of The Saucier's Apprentice: a Modern Guide to Classic to cart. $77.03, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 1976 by Alfred A. Knopf.
Add this copy of The Saucier's Apprentice: a Modern Guide to Classic to cart. $113.51, new condition, Sold by Just one more Chapter rated 4.0 out of 5 stars, ships from Miramar, FL, UNITED STATES, published 1976 by Alfred A. Knopf.
A very old-fashioned book, on how to make classic French sauces.
Sauces that require two or three component sauces aren't made in restaurants anymore, much less at home. And cookbooks that go into this kind of detail are just as rare, maybe extinct as well.
