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The French Cook: Sauces

Name: The French Cook: Sauces
Price: 2.99 USD
Availability: InStock
Rating: 4.6 (42 reviews)

4.6 of 5 Stars: Main Courses & Side Dishes - The French Cook: Sauces

$2.99

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Description

Book Synopsis: From the award-winning food writer and author of Mashed, a step-by-step, French cooking class on sauces with an array of recipes to create. This 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. Here Holly Herrick creates a French cooking course all about sauces, filled with beautiful how-to photography and step-by-step techniques 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 can transform your next meal into a veritable French feast.

“A balanced selection of recipes for sauce spinoffs and the entrees they are intended for. Standouts include a richer, simpler alternative to bouillabaisse (Lobster Tail, Littleneck Clams and Sea Scallops With a Saffron, Chive, and Butter Béchamel Sauce). Also notable is Veal and Pork Meatballs in a Velouté Sauce, in which herbes de Provence, Dijon mustard and chopped shallots combine to produce what might be described as Swedish Meatballs on Steroids.”—Wall Street Journal

Details

The French Cook: Sauces Book is a must-have for any cooking enthusiast who wants to master the art of French cuisine. Written by the renowned food writer and author of Mashed, Holly Herrick, this book takes you on a step-by-step journey through the world of sauces. With an array of recipes and beautiful how-to photography, Herrick simplifies and demystifies French cooking, making it accessible to all.

What sets this book apart is its focus on the five mother sauces of French cuisine: béchamel, veloutés, hollandaise, espagnol, and brown sauces, along with les sauces tomates. These are the foundation of countless French dishes, and with Herrick's guidance, you'll be able to create them like a pro. But that's not all - she also delves into fonds, or stocks, and mayonnaises, two essential elements in French cooking.

But this book goes beyond just sauces. Herrick seamlessly integrates main course ingredients, showing you how they not only complement the sauces but also contribute to their flavors. Imagine serving a perfectly cooked steak or roasted chicken with a sauce that you've made from scratch, using techniques learned from this book. It's like bringing a piece of France into your own kitchen!

With the countless variations and derivatives of each sauce, The French Cook: Sauces Book empowers you to elevate your cooking to a whole new level. Impress your family and friends with a wide range of sauces and dishes, turning any meal into a veritable French feast. Don't miss out on this opportunity to become a master saucier in your own home.

Get your copy of The French Cook: Sauces Book now and embark on a culinary journey that will transport you to the heart of French cuisine. Click here to order today!

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