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FRENCH COOK-SAUCES, THE

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FRENCH COOK-SAUCES, THE

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คำที่เกี่ยวข้อง FOOD PREPARING & COOKING TECHN

Synopsis: FRENCH COOK-SAUCES, THE

Master the art of classic French sauces The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. In her latest book, Holly Herrick creates a kind of French cooking course all about sauces, filled with beautiful how-to photography and step-by-step technqiques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: bechamel, veloutes, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book will help turn your next meal into a veritable French feast. Holly Herrick is a graduate of Boston College and recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A long-time resident of Charleston South Carolina and multi-awarded restaurant critic and food writer, she is the author of five cookbooks, including Southern Farmers Market Cookbook, The Charleston Chef's Table Cookbook, Tart Love - Sassy, Savory and Sweet, and The Food Lovers' Guide to Charleston and Savannah. Look for the second installment of this new French cookbook series, The French Cook: Cream Puffs and Eclairs in Fall, 2013 (Gibbs Smith).

Product Details

ISBN 9781423632382
Weight 0.567
Publisher GIBBS SMITH PUBLISHER
Book Size (cm.) 178x229x18
Language English
Number of Pages 128

Highlight

Master the art of classic French sauces The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes.

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HERRICK, HOLLY

about author

Holly Herrick is a bona fide lover of delicious food and life in general. Born in Alabama and raised in New England, Herrick's roots hail back to rural life. Later, she attended Boston College as a journalism major and began her food-writing career with a Grande Diplome in pastry and cuisine from Le Cordon Bleu in Paris, France.

Holly is a first-place national award-winning restaurant critic and food writer. She's written features and columns for many magazines, including Southern Living, Lowcountry Living, Bon Appetit and more. Her first book, Southern Farmers Market Cookbook (Gibbs Smith) was released in June, 2009. Holly's second book, The Charleston Chef's Table Cookbook - Extraordinary Recipes from the Heart of the Old South (Three Forks Press) was released in December, 2009. Tart Love - Sassy, Sweet, and Savory, a delicious and facile instructive nod to Holly's love of tarts via her education and life in France, was released October 1, 2011(Gibbs Smith). Food Lovers' Guide to Charleston and Savannah - The Best Restaurants, Markets & Local Culinary Offerings (Globe Pequot Press, December, 20, 2011), reflects Holly' love and culinary familiarity with both of these great Southern cities and the best food and foodie destinations they offer.

Holly's most recent books hail to Holly's classical French training roots. The French Cook: Sauces (Gibbs Smith, March 2013) invites readers to embrace the worlds of delicious and versatile classical French mother sauces for easy home meals with fine sauce panache. And the freshly released French Cook: Cream Puffs and Eclairs (Gibbs Smith, October 2013) enters the delicious realm of sweet and savory c...

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