The French Cook: Sauces: Sauces

March 5, 2013|
The French Cook: Sauces: Sauces by Holly Herrick
$30.99
Hardcover
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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.

Holly Herrick holds Le Grande Diplome (honors) in Pastry and Cuisine from Le Cordon Bleu in Paris, France. She is a multi-awarded food journalist, cooking instructor and the author of eight cookbooks. Visit her at hollyherrick.com.
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Title:The French Cook: Sauces: Sauces
Format:Hardcover
Product dimensions:128 pages, 9 X 7 X 0.65 in
Shipping dimensions:128 pages, 9 X 7 X 0.65 in
Published:March 5, 2013
Publisher:Gibbs Smith
Language:English
Appropriate for ages:All ages
ISBN - 13:9781423632382

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