PDF Ebook The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
PDF Ebook The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
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The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
PDF Ebook The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
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Review
"In our age, which probably will be tagged by future historians as the age of oversimplification, [this] book on sauces will stand as an important statement against the trend of no craftsmanship. At the same time, it is great reading -- a book which I will enjoy for many years to come."-- George Lang,author of The Cuisine of Hungary"[Raymond Sokolov] has found a way to systematize the different families of sauces -- something no one before has done -- and I found the whole concept very exciting. This would be a useful book even in France."-- Simone Beck,author of Simca's Cuisine
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From the Inside Flap
first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book:-- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)...-- How to freeze them in one-meal-size containers, ready for use at a moment's notice...-- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants...-- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eg
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Product details
Hardcover: 256 pages
Publisher: Alfred A. Knopf; 1st edition (March 12, 1976)
Language: English
ISBN-10: 0394489209
ISBN-13: 978-0394489209
Product Dimensions:
6.3 x 1 x 9.3 inches
Shipping Weight: 1 pounds
Average Customer Review:
4.4 out of 5 stars
34 customer reviews
Amazon Best Sellers Rank:
#790,081 in Books (See Top 100 in Books)
I am at a loss to understand any antipathy towards this book. It might be helpful for prospective readers to consider the context in which this book was written. Bocuse/deconstructivist cuisine was all the rage, and French classics and cooking conventions were being thrown under the bus. To a large degree, this attitude remains.Nonetheless, Sokholov's book is a superb primer on several foundational topics. The preface alone is en excellent capsule history of the evolution of French cookery from the 18th to 20th century, as well as its antecedents. The author presumes an at least passing familiarity with the giant intellect of Escoffier, as well as the basics of what cooking schools call "La Methode."Over the last 20 years I have cooked through this book nearly in its entirety, and can attest happily not only to its authenticity, but the results. Yes, the labors are "Sisyphean" to use Sokholov's own word, but are utterly worth it if you are up to the task.This is a book for the serious, adventurous home cook. Otherwise, indeed, why bother?
There are plenty of recipes that you can fiddle with and enjoy eating and feeding others. And you can brag about your cooking prowess!!!!
I have browsed through many sauce books in the past several years, and found two to be indispensable: Raymond Sokolov's THE SAUCIER'S APPRENTICE and Michel Roux's SAUCES. Both books accomplish their goals impeccably. Roux wishes to present readers with a faster way to produce restaurant quality sauces, providing readers with beautiful appetizing photos for each sauce in the process. It is a book meant not to scare off amateur chefs who are inclined to choose a "Betty Crocker" book rather than a real top notch text on traditional French cooking. Sokolov, on the other hand, appeals to the already converted French gourmet/gourmand. There are no photos, nor are they necessary, since his language is so descriptive and precise, it really creates a photo in your mind.I spent two days preparing the mother sauce for brown sauces and the result was spectacular. I've eaten at many of the top four and five star restaurants in New York, many restaurants throughout Europe (I lived in Germany near the French border for over three years), many restaurants in Chicago, and have never tasted better sauces than those I produced at home from the mother sauce. Here's the trick. You should follow Sokolov's instructions. After you've been through the process, you can get creative if you wish. But keep in mind Sokolov's goal is to teach amateur and professional chefs how to make TRADITIONAL SAUCES, not modern incarnations that use lots of fruits, etc.
Not the best, but still informative.
It's hard to believe that Sokolov was the first to systematize the repetoir of French sauces: once you've read his outline, which uses bases, methods, and additional ingredients to clearly chart the classic sauces, you will never again see the saucier's craft as mysterious and impenetrable. The organization is so lucid and well-conceived that you will forever after be able to conjure a most accessible mental diagram of what was, until this book, all but hermetic. The book is organized around chapters for each of the basic sauce groups: brown sauces, white sauces, Bechamels, emulsified sauces, and butter sauces. Additional sections cover compound butter sauces and desert sauces. He includes 'geneologies' of brown sauces, ordinary veloute sauces, chicken veloute sauces, fish fumet and veloute sauces, and Bechamels. With this system in place, one can see clearly that most French sauces start with bases to which certain ingredients and techniques are applied to make the sauce suitable for certain dishes. The 'geneologies' are clearly charted, with demi-glace [the base for 'brown' sauces] above Bourgignonne and Duxelles [two of the 25 classic, orthodox, brown sauces that include demi-glace], for example, and then the recipes show not just the base, but the individual variants AND good recipes for dishes that classically rely upon that sauce.At the heart of all this systematizing are a couple of hard truths: to make Sauce Chasseur, which in itself appears not too formidable, one must first make the demi-glace, the Sauce Tomate, and the glace de viande it lists, rather coyly I must say, as ingredients. The 10 ingredients of Sauce Chasseur, plus the 16 ingredients of demi-glace, plus the 12 ingredients of Sauce Tomate, plus the glace de viande, which is a highly-reduces demi-glace, turns out to be one hell of a recipe. The idea, of course, is that you make the bases ahead of time and freeze them, and then use them as needed. Bloody hell. The results are spectacular, and so is the labor required to get there. BUT: what greater gift can you give your friends than a classic sauce a couple of times a year? Except it be to lay down your life for them?The book is entertaining and informative even if you won't, really, ever cook from it. But if you are one of the few, crazed, determined food acolytes out there, buy this book and a 40-quart stock pot and 20 lbs of veal bones...
Was Christmas gift, but seemed to like it.
I like pictures.
This is exactly what I was seeking.
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