The French Cook: Sauces
(eBook)
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Published
Gibbs Smith, 2013.
Format
eBook
Language
English
ISBN
9781423632399
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Citations
APA Citation, 7th Edition (style guide)
Holly Herrick., & Holly Herrick|AUTHOR. (2013). The French Cook: Sauces . Gibbs Smith.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Holly Herrick and Holly Herrick|AUTHOR. 2013. The French Cook: Sauces. Gibbs Smith.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Holly Herrick and Holly Herrick|AUTHOR. The French Cook: Sauces Gibbs Smith, 2013.
MLA Citation, 9th Edition (style guide)Holly Herrick, and Holly Herrick|AUTHOR. The French Cook: Sauces Gibbs Smith, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouping Information
Grouped Work ID | 80c6f490-c492-dc50-6b78-a9ac8450bf8a-eng |
---|---|
Full title | french cook sauces |
Author | herrick holly |
Grouping Category | book |
Last Update | 2024-01-13 19:57:17PM |
Last Indexed | 2024-05-11 03:53:54AM |
Book Cover Information
Image Source | hoopla |
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First Loaded | Apr 11, 2024 |
Last Used | May 11, 2024 |
Hoopla Extract Information
stdClass Object ( [year] => 2013 [artist] => Holly Herrick [fiction] => [coverImageUrl] => https://cover.hoopladigital.com/opr_9781423632399_270.jpeg [titleId] => 13437580 [isbn] => 9781423632399 [abridged] => [language] => ENGLISH [profanity] => [title] => The French Cook: Sauces [demo] => [segments] => Array ( ) [pages] => 128 [children] => [artists] => Array ( [0] => stdClass Object ( [name] => Holly Herrick [artistFormal] => Herrick, Holly [relationship] => AUTHOR ) ) [genres] => Array ( [0] => Cooking [1] => French [2] => Regional & Ethnic ) [price] => 3.99 [id] => 13437580 [edited] => [kind] => EBOOK [active] => 1 [upc] => [synopsis] => Master the art of classic French sauces. The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. In her latest book, Holly Herrick creates a kind of French cooking course all about sauces, filled with beautiful how-to photography and step-by-step technqiques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: béchamel, veloutés, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book will help turn your next meal into a veritable French feast. Holly Herrick is a graduate of Boston College and recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A long-time resident of Charleston South Carolina and multi-awarded restaurant critic and food writer, she is the author of five cookbooks, including Southern Farmers Market Cookbook, The Charleston Chef's Table Cookbook, Tart Love -Sassy, Savory and Sweet, and The Food Lovers' Guide to Charleston and Savannah. Look for the second installment of this new French cookbook series, The French Cook: Cream Puffs and Eclairs in Fall, 2013 (Gibbs Smith). [url] => https://www.hoopladigital.com/title/13437580 [pa] => [series] => French Cook [publisher] => Gibbs Smith [purchaseModel] => INSTANT )