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内容简介:
Here is the 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 Eggs Petit-Duc -- that is, with Chateaubriand Sauce). Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.
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书籍介绍
Here is the 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 Eggs Petit-Duc -- that is, with Chateaubriand Sauce). Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.
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下载评价
- 网友 后***之: ( 2025-01-12 11:16:59 )
强烈推荐!无论下载速度还是书籍内容都没话说 真的很良心!
- 网友 利***巧: ( 2025-01-18 20:22:25 )
差评。这个是收费的
- 网友 晏***媛: ( 2025-01-15 06:21:06 )
够人性化!
- 网友 詹***萍: ( 2025-01-01 21:39:54 )
好评的,这是自己一直选择的下载书的网站
- 网友 蓬***之: ( 2025-01-06 16:12:20 )
好棒good
- 网友 步***青: ( 2025-01-02 15:03:32 )
。。。。。好
- 网友 寿***芳: ( 2025-01-10 20:17:27 )
可以在线转化哦
- 网友 龚***湄: ( 2024-12-26 00:01:31 )
差评,居然要收费!!!
- 网友 敖***菡: ( 2025-01-18 07:11:27 )
是个好网站,很便捷
- 网友 宫***玉: ( 2025-01-05 13:35:38 )
我说完了。
- 网友 习***蓉: ( 2024-12-23 17:10:26 )
品相完美
- 网友 濮***彤: ( 2024-12-25 03:46:11 )
好棒啊!图书很全
- 网友 师***怡: ( 2025-01-07 10:40:53 )
说的好不如用的好,真心很好。越来越完美
- 网友 宓***莉: ( 2024-12-30 00:50:39 )
不仅速度快,而且内容无盗版痕迹。
- 网友 权***颜: ( 2024-12-30 22:46:17 )
下载地址、格式选择、下载方式都还挺多的
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