Top positive review
5 people found this helpful
A cookbook that actually teaches how to cook.
on 28 November 1998
I've been dabbeling in sauces for a number of years in my home kitchen. In my considerable collection of cookbooks none attempt to teach a culinary subject with the thoroughness of this effort. The book assumes a general knowledge of cooking, such as what temperature to roast your chicken at, and focuses on the theory behind what your sauce should do. While the book contains many recipes, they are presented as illustrations of various types of classic sauces. The author encourages the reader to experiment and fine tune their sauce efforts by illustrating the classic techniques and recipes.
In all my years cooking and collecting cookbooks this is the first cookbook that I have read cover to cover. While you can simply peruse the recipes and use the book as a reference it really shines when read in its entirety. If one is really interested in French sauces and the theory and technique behind them, this book is all that will ever be needed on the subject. And if you're wondering what kind of sauce to make with those lamb chops tonight...