The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home by Raymond Sokolov

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    • Categories: Sauces, general; Cooking ahead; French
    • Ingredients: veal shanks; butter; carrots; onions; pork rind; parsley; thyme; bay leaves; all-purpose flour; salt pork; Madeira wine; bacon; tomatoes; chicken stock; beef shin on the bone
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    • Categories: Sauces, general; Cooking ahead; French
    • Ingredients: beef shin on the bone; veal shanks; butter; carrots; onions; pork rind; parsley; thyme; bay leaves; all-purpose flour; salt pork; bacon; tomatoes; Madeira wine; chicken stock
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    • Categories: Stocks; Cooking ahead; French
    • Ingredients: veal bones; carrots; onions; garlic; tomato paste; bay leaves; parsley; thyme; mushrooms; chervil; tarragon; Madeira wine
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    • Categories: Sauces, general; African; French
    • Ingredients: onions; tomatoes; green peppers; paprika; parsley; basil; thyme; dry white wine; demiglace
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    • Categories: Main course; African; French
    • Ingredients: onions; tomatoes; green peppers; paprika; parsley; basil; thyme; dry white wine; demiglace
    • Accompaniments: Corn fritters (Beignets de mais)
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    • Categories: Sauces, general; French
    • Ingredients: raisins; vinegar; dry white wine; shallots; demiglace; capers
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    • Categories: Egg dishes; Main course; French
    • Ingredients: calf brains; vinegar; shrimp; dry white wine; rice; milk; heavy cream; eggs; white pepper; paprika; raisins; shallots; demiglace; capers
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    • Categories: Sauces, general; Sauces for poultry; French
    • Ingredients: oranges; lemons; duck drippings; demiglace
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    • Categories: Sauces for fish; Sauces for meat; Sauces, general; French
    • Ingredients: shallots; bay leaves; thyme; demiglace; beef marrow; parsley; dry white wine
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    • Categories: Main course; French
    • Ingredients: mackerel fillets; parsley; shallots; bay leaves; thyme; demiglace; beef marrow; dry white wine
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    • Categories: Sauces for meat; Sauces, general; French
    • Ingredients: shallots; bay leaves; thyme; demiglace; beef marrow; red wine; parsley
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    • Categories: Main course; French
    • Ingredients: artichokes; butter; white bread; beef filets mignons; beef marrow; shallots; bay leaves; thyme; demiglace; red wine; glace de viande; lemons; parsley
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    • Categories: Sauces, general; French
    • Ingredients: red wine; bay leaves; parsley; thyme; demiglace
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    • Categories: Quick / easy; Main course; French
    • Ingredients: red wine; bay leaves; parsley; thyme; demiglace; pearl onions; mushrooms; calf brains
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    • Categories: Quick / easy; Sauces, general; French
    • Ingredients: wild mushrooms; lemons; demiglace
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    • Categories: Main course; French
    • Ingredients: veal scallops; all-purpose flour; breadcrumbs; wild mushrooms; lemons; demiglace
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    • Categories: Sauces, general; French
    • Ingredients: cornichons; onions; dry white wine; demiglace
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    • Categories: Main course; Entertaining & parties; French
    • Ingredients: cornichons; onions; dry white wine; demiglace; potatoes; butter; milk; pork chops; all-purpose flour
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    • Categories: Sauces, general; Sauces for meat; Sauces for poultry; French
    • Ingredients: mushrooms; shallots; dry white wine; Madeira wine; demiglace; parsley; bacon; carrots; onions; bay leaves; thyme; tomatoes; chicken stock; glace de viande; oil
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    • Categories: Egg dishes; Main course; French
    • Ingredients: mushrooms; shallots; dry white wine; Madeira wine; demiglace; parsley; bacon; carrots; onions; bay leaves; thyme; tomatoes; chicken stock; glace de viande; chicken livers; eggs; oil; butter
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    • Categories: Sauces, general; French
    • Ingredients: dry white wine; shallots; demiglace; ground cayenne pepper; tarragon
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    • Categories: Egg dishes; Breakfast / brunch; Main course; French
    • Ingredients: vinegar; eggs; mushrooms; white bread; dry white wine; shallots; demiglace; ground cayenne pepper; tarragon
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    • Categories: Sauces, general; Entertaining & parties; French
    • Ingredients: demiglace; glace de viande; Madeira wine; gelatin
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  • ISBN 10 0394489209
  • ISBN 13 9780394489209
  • Linked ISBNs
  • Published Mar 12 1976
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

Raymond Sokolov, the widely admired former Food Editor of The New York Times, is 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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