Average Reviews:
(More customer reviews)This book is more of a detailed textbook than a cookbook. It goes into a detailed history of how sauces developed over the last few centuries - dating all the way back to the Roman feasts. Better yet, it doesn't give mere recipes - it details the hows and whys of good sauce making.
This book may be too detailed for an amateur cook to use. It's not the sort of book that you simply take a recipe and use, not unless you're already well-skilled in the saucier's art. It does take the time to explain all the french cookery terms that make up the vocabulary of the text, and if you're willing to actually take the time to learn all the skills Chef Laurousse is teaching, you'll be a far better chef for it.
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A complete contemporary reference on the subject of stocks and sauces, including complete instructions for creating ``arabesques'' of sauce paintings. Features anecdotes, miniature biographies regarding several major and minor contributors to modern cooking techniques as well as historical and linguistic references to specific dishes. Numerous sauces and accompaniments created by other culinary professionals are also included.
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