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SAUCIER'S APPRENTICE(ISBN=9780394489209)书籍详细信息
- ISBN：9780394489209
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：1976-03
- 页数：213
- 价格：150.00
- 纸张：胶版纸
- 装帧：精装
- 开本：16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
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).
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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.
书籍真实打分
故事情节：6分
人物塑造：4分
主题深度：6分
文字风格：8分
语言运用：9分
文笔流畅：5分
思想传递：3分
知识深度：3分
知识广度：3分
实用性：6分
章节划分：7分
结构布局：9分
新颖与独特：5分
情感共鸣：9分
引人入胜：5分
现实相关：8分
沉浸感：8分
事实准确性：3分
文化贡献：7分
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下载评价
网友 国***芳：五星好评
网友 寇***音：好，真的挺使用的！
网友 游***钰：用了才知道好用，推荐！太好用了
网友 师***怀：好是好，要是能免费下就好了
网友 冯***丽：卡的不行啊
网友 田***珊：可以就是有些书搜不到
网友 利***巧：差评。这个是收费的
网友 焦***山：不错。。。。。
网友 敖***菡：是个好网站，很便捷
网友 冯***卉：听说内置一千多万的书籍，不知道真假的
网友 屠***好：还行吧。
网友 宓***莉：不仅速度快，而且内容无盗版痕迹。
网友 宫***玉：我说完了。