MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Identifiers
PublisherGibbs Smith, Publisher
ISBN-101423632389
ISBN-139781423632382
eBay Product ID (ePID)144180588
Product Key Features
Book TitleFrench Cook: Sauces : Sauces
Number of Pages128 Pages
LanguageEnglish
Publication Year2013
TopicRegional & Ethnic / French, Courses & Dishes / Sauces & Dressings
IllustratorYes
GenreCooking
AuthorHolly Herrick
FormatHardcover
Dimensions
Item Height0.7 in
Item Weight20.1 Oz
Item Length9 in
Item Width7 in
Additional Product Features
Intended AudienceTrade
TitleLeadingThe
Dewey Edition23
ReviewsHaving penned four cookbooks, I am now into a new series about French cooking. I studied in France and Le Cordon Bleu, so it is only natural. The latest book, "The French Cook: Sauces" (Gibbs Smith), is a study of the world of classical French sauces. The five classical mother sauces are brought to the fore-front: bchamel, veloute, hollandaise, espagnole, and les sauce tomates. There are also chapters devoted to mayonnaise and stocks, since they are so widely used, easy to make, and integral to sauce making. I wrote the book because I love France and French cooking. The idea for the series came from my editor, Madge Baird. The truth is, I've always loved France, and much of the inspiration in this book comes from there.While writing the book, I tried to keep the needs of the home cook in mind, while also nudging them to do more than they think possible. Sauces are ultimately very simple, a series of reductions and layers of flavors to produce the consummate finishing touches for any meal.So, a simple stock becomes the base for a bchamel fortified lasagna with wild mushrooms and leeks or a rouille on toast points with a fish stew, and so on.I am very excited about the release of this book in March 2013. It will be available at bookstores near you and Amazon. Pre-publication ordering is available now. Holly Herrick is an acclaimed cookbook author and food writer who draws inspiration from the beauty and seasonal, local produce and delicious food and restaurants of her home town, Charleston, S.C. The second book in the series, "The French Cook: Cream Puffs and clairs," will come out in the fall of 2013.
Number of Volumes1 vol.
Dewey Decimal641.5944
SynopsisMaster the art of classic French saucesThe 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: bechamel, veloutes, 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 is a graduate of Boston College and recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A long-time resident of Charleston South Carolina and multi-awarded restaurant critic and food writer, she is the author of five cookbooks, including Southern Farmers Market Cookbook, The Charleston Chef's Table Cookbook, Tart Love: Sassy, Savory and Sweet, and The Food Lovers' Guide to Charleston and Savannah. Look for the second installment of this new French cookbook series, The French Cook: Cream Puffs and Eclairs (Gibbs Smith)., 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., 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: bechamel, veloutes, 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 is a graduate of Boston College and recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A long-time resident of Charleston South Carolina and multi-awarded restaurant critic and food writer, she is the author of five cookbooks, including Southern Farmers Market Cookbook, The Charleston Chef's Table Cookbook, Tart Love: Sassy, Savory and Sweet, and The Food Lovers' Guide to Charleston and Savannah. Look for the second installment of this new French cookbook series, The French Cook: Cream Puffs and Eclairs (Gibbs Smith)., Master the art of classic French saucesThe 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 Frenc
LC Classification NumberTX719.H39 2013
