The Wine and Food Society's Guide to Classic Sauces and their Preparation.
by [Cookery] Oliver, Raymond.
A Fine copy in a Near Fine price clipped dust jacket. Raymond Oliver, patron of that famous Paris restaurant, Le Grand Vefour and author of Gastronomy of France, is well qualified to write a treatise on the history and technique of making the classic French sauces. This book deals with many variations, both French and exotic, but its primary purpose is to teach that most delicate art -- the correct preparation of the great foundation sauces. The author begins by announcing that if a cook can learn the correct way to make three sauces, all the rest will follow. He selects Mayonnaise, to represent the hot and cold emulsified sauces, Espagnole to represent sauces in which tomato is required, and Bechamel to represent the sauces in which flour is used. Sauce making is the very soul of cooking, he adds, and once the basics have been mastered everything else will follow.
Edition: First Printing of the First US Edition
Book Id: 26672