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The Sauce Bible: Guide to the Saucier's Craft
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The Sauce Bible: Guide to the Saucier's Craft

3.89  ·  Rating Details ·  38 Ratings  ·  2 Reviews
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 cre ...more
Hardcover, 400 pages
Published May 28th 1993 by Houghton Mifflin Harcourt
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Feb 09, 2008 Lynn rated it liked it
Recommends it for: foodies, food historians
This is not really a book for cooks. Both amateurs and working chefs will find that The Sauce Bible is way out of date. Most seriously, there is no discussion of blenders and food processors -which only show up in the recipe for peanut sauce. There's no evidence of concern with lower-calorie sauces. (The brief section on chutneys seems half-finished and carelessly done.)
Larousse does make passing mention of Escoffier's fascination with Jus Lié, the juice of roast meats thickened with corn starch
Ricardo Marcos
Apr 13, 2013 Ricardo Marcos rated it really liked it
This is a very good introductory book to the craft of Saucier. It is a recipe book above all. If a cook reads a book of recipe, he/she will know how to put the book (or its contents) its own historical context. With this book, the reader cannot expect to read about modern culinary techniques or tools/equipments. It would be like reading Escoffier's recipes expecting elBulli techniques. The real value of this book is in the recipes and other small tips & tricks. Yes, it is outdated (perhaps, ...more
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