The first book that enables the home cook to make all the great sauces of French haute cuisine. With recipes for classic dishes in which sauces are used.The first book that enables the home cook to make all the great sauces of French haute cuisine. With recipes for classic dishes in which sauces are used.Read Less
Illustrated by Vignette drawings. 0-394-48920-9. Hardcover. DJ chips, lt. soil. Prelim foxing. Else clean, tight, VG; Comprehensive collection of authoritative recipes, clear, easy to follow in average kitcken.; Octavo; 213pp+xiii pages; Orange top edge, and book club dimple.
A very old-fashioned book, on how to make classic French sauces.
Sauces that require two or three component sauces aren't made in restaurants anymore, much less at home. And cookbooks that go into this kind of detail are just as rare, maybe extinct as well.
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