Cookbook, Classic Sauces And Their Preparation, Raymond Oliver, Recipes, Reference Book, Illustrated, Color Photos
A wonderful hardcover cookbook called The International Wine and Food Society's Guide to Classic Sauces and Their Preparation by Raymond Oliver. 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.
9½ inches in length
6½ inches in width
Published by Bonanza Books -- 1972 -- Second Edition
This book is in Fine condition. The binding is in perfect condition. The book is clean with no rips or tears. It shows no signs of shelf wear. The cover is in very good condition with no rips or tears.
This would make a great gift idea for the person who loves to cook.
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