SAUCIER'S APPRENTICE(ISBN=9780394489209) pmlz pdf mobi 地址 cbz 下载 epub 百度云

　　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).

暂无相关目录，正在全力查找中！

暂无相关内容，正在全力查找中

暂无出版社相关信息，正在全力查找中！

暂无相关书籍摘录，正在全力查找中！

在线阅读地址：SAUCIER'S APPRENTICE(ISBN=9780394489209)在线阅读

在线听书地址：SAUCIER'S APPRENTICE(ISBN=9780394489209)在线收听

在线购买地址：SAUCIER'S APPRENTICE(ISBN=9780394489209)在线购买

暂无原文赏析，正在全力查找中！

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.