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1. The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
Feature
SAUCESDescription
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.
2. The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home by Raymond Sokolov (1976-03-12)
3. The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe
Description
The education of a barbarian in the temples of haute cuisine.
In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage that left him nearly destitute, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. The urge to cook like a virtuoso, to unravel the mysteries of the process, had become an obsession.Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands-on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writerand lifelong kitchen amateurinto a world-class cook.4. The Saucier's Apprentice: One Long Strange Trip Through the Great Cooking Schools of Europe 1st (first) Edition by Spitz, Bob published by WW Norton & Co (2009)
5. The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe by Bob Spitz (2009-05-04)
6. The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe by Spitz, Bob (2009) Paperback
7. Sauciers Apprentice