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Product Description
Product Description
A complete contemporary reference on the subject of stocks and sauces, including complete instructions for creating ``arabesques′′ of sauce paintings. Features anecdotes, miniature biographies regarding several major and minor contributors to modern cooking techniques as well as historical and linguistic references to specific dishes. Numerous sauces and accompaniments created by other culinary professionals are also included.
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First Sentence
Sauce: n. 1. Any flavorful soft or liquid dressing or relish served as an accompaniment to food. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Sauce: n. 1. Any flavorful soft or liquid dressing or relish served as an accompaniment to food. Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
28 of 31 people found the following review helpful
Format:Hardcover
This is a wonderful book that gives recipes for many wonderful and delicious sauces and the dishes that go with them. These recipes allow you to prepare professional tasting sauces in a matter of minutes. They are presented in a very user-friendly way with many interesting stories and historical notes. Friends will be amazed when you present dishes such as Filet Mignon with Four Peppercorn Sauce or my favorite Roquefort Cream Sauce. This book inspired me to become a professional chef!
1 of 1 people found the following review helpful
Format:Hardcover
This is a book that is clearly written by an experienced saucier, not by a professional author who has an (commercial) idea for a book that will appeal to the unwashed. Because of this, the content is engaging, authoritative and accurate. There are many recipes to try for variations on any of the 'mother' sauces. But the book is about much more than this. It takes you through the development of the French sauce system and the contributors to the contemporary system. David Larousse talks about the tools of the saucier's trade and of the techniques, including the fancy patterns formed in the sauces of top restaurants (arabesque).
This book now takes place in the top tier of my 'food' book collection. I am very much of the opinion than any fool (particulary TV chefs) can make a superb dish from copious amounts of butter, sugar, salt, cream etc. often accompanied by the words ".. well its not every day you'll eat this..." or even worse "just a few splashes of olive oil..." as at least 1/4 pint of the stuff is slopped around an otherwise dull salad, and "a pinch of salt..." as half a fistull goes in. Anyway... this type of moron commands no respect from me. David Larousse on the other hand sits in the category of educated, time-served and able to explain things using the written word. Top marks - top man.
This book now takes place in the top tier of my 'food' book collection. I am very much of the opinion than any fool (particulary TV chefs) can make a superb dish from copious amounts of butter, sugar, salt, cream etc. often accompanied by the words ".. well its not every day you'll eat this..." or even worse "just a few splashes of olive oil..." as at least 1/4 pint of the stuff is slopped around an otherwise dull salad, and "a pinch of salt..." as half a fistull goes in. Anyway... this type of moron commands no respect from me. David Larousse on the other hand sits in the category of educated, time-served and able to explain things using the written word. Top marks - top man.
Format:Hardcover|Amazon Verified Purchase
This book explains the history, structure of classical sauces, and methods of work of the Saucier. To my knowledge, there is no more complete explanation of the craft.
The few photographs illustrate cooking of the very highest order.
A truly remarkable work from the maestro.
The few photographs illustrate cooking of the very highest order.
A truly remarkable work from the maestro.
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Most Recent Customer Reviews
Keep this book to hand in the kitchen
A superb book that includes every sauce you could ever wish to make, in clear concise instructions, meals often cry out for a sauce to improve composition, flavour and... Read more
Published on 22 Jun 2007 by Adomestikgoddess
Excellent, comprehensive, clear. A real "must".
A well written book. Well planed and clear, in an easy way shows the wide spectrum of sauce making. A real must in every kitchen of the "enthusiastic cook".
Published on 17 May 1999
Excellent, comprehensive, clear. A real "must".
A well written book. Well planed and clear, in an easy way shows the wide spectrum of sauce making. A real must in every kitchen of the "enthusiastic cook".
Published on 17 May 1999
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