SAUCIER'S APPRENTICE(ISBN=9780394489209) 
内容简介
Here is the first book all the great sauces of practical,workable system. Raymond Sokolov, the widely admired former FoodEditor of The first to point out that the hitherto mysterioussaucier's art, as practiced by the best restaurant chefs, is basedon what amounts to an elegant "fast food" technique. And this iswhat he demonstrates in his unique, useful, and witty book:
-- How to prepare, at your leisure, the three fundamental classicsauces (the "mother" sauces from which all others evolve: Brown,White, and Fish Veloute)...
-- How to freeze them in one-meal-size containers, ready for useat a moment's notice...
-- How to transform any of these basic put-away sauces, quicklyand easily, into the exact ones that French chefs are famous forand serve in the finest restaurants...
-- How to prepare, at your leisure, the three fundamental classicsauces (the "mother" sauces from which all others evolve: Brown,White, and Fish Veloute)...
-- How to freeze them in one-meal-size containers, ready for useat a moment's notice...
-- How to transform any of these basic put-away sauces, quicklyand easily, into the exact ones that French chefs are famous forand serve in the finest restaurants...
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