French Sauces About Cookbooks

**Sauce Cookbooks and 'How To' Books**
BOUTIQUE DIRECTORY GOURMET COOKBOOKS GREAT CHEF COOKBOOKS CLASSIC FRENCH SAUCES HERBS-SPICE COLLECTION TRAVEL GUIDEBOOKS PLUS		Sauce Books - include some of the most wonderful French Sauce and Stock Cookbooks for all your cooking needs. "This isn't gravy it's a fine sauce", and believe me, there certainly is a difference and that's what you'll find on this page. Whether it's a sauce for beef, chicken, fish, seafood or veal you'll find it here. You will also find French butters and crèmes, they are every bit as important as the sauces for enhancing your favorite gourmet recipe. If you haven't taken the step, then try it, you'll like it, because the flavors and tastes are so much more refined and delicate to the palate. For Classic French Sauce Recipes and oh la la Classic Butter Creme Recipes and a must French Chefs Secrets takes you inside the world of the great chefs of France. Bon Appetit!

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	200 Classic Sauces: Guaranteed Recipes for Every Occasion by Tom Bridge In this indispensable volume, chef and food historian Tom Bridge has collected recipes for 200 sauces, all of which can be made from one of two basic methods. Yet this is much more than a book of recipes. Bridge also recounts some of the great culinary names of the past and discusses their renown for sauces. He also reveals the origins of such famous sauces as bechamel, mayonnaise and Sauce Robert possibly dating back to the thirteenth century.

	Le Cordon Bleu Home Collection: Sauces From the world's most famous cooking school, comes this collection of the secrets of their wonderful sauces. This collection of sauce recipes will show you how easy it is to transform an everyday dish into a culinary classic. Master the simple secrets behind a perfect beurre blanc, coulis or vinaigrette and take advantage of our tips for easy variations. The serving suggestions will help you create wonderful dishes from simple ingredients. You cannot go wrong with Le Cordon Bleu, this should be a major part of your cookbook collection.

	Sauces : Classical and Contemporary Sauce Making by James Peterson Peterson gives the reader--in close to 600 pages, mind you--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work. He gives the reader the techniques necessary to follow along where many a cook has already whisked up a splendid creation. But most of all, he gives the reader permission to go ahead and be creative, to cut loose with knowledge and technique in hand and discover for oneself the way an inkling of a flavor idea can find its way to a dish and make the combined ingredients lift off the plate.

	Sauces: French and Famous by Louis Diat Louis Diat has nine French cookbooks to his name [check out his other books here]. This particular book does not have a book review, however this author is noted for his specific guidance and understanding of each recipe, and relatively straightforward to follow, that produce wonderful results! Mr. Diat was a Master Chef in some of the finest hotels in Paris and New York and invented the world classic favorite 'Vichyssoise'.

	Saucier's Apprentice by Raymond Sokolov Here is the first book with all the great sauces in a practical, workable system. It is a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as inventive methods of cooking for the average kitchen. Here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small, as demonstrated Sokolov's unique, useful, and witty book.

No Photo Available	Secrets of French Sauces by Beverly LeBlanc

	The Book of Sauces by Gordon Grimsdale The Book of Sauces has a recipe for everything from basic stocks to dessert sauces. There are chapters on fruit sauces, and other unusual and exotic type of sauces. There are your classic sauces such as sauce bearnaise, bechamel sauce, hollandaise, madeira, bolognese sauce, marinara sauce, barbecue sauce, and various types of curries and tomato sauces, mornay sauce, pesto sauce, or a satay sauce, and other unique liqueur sauces such as apricot and cognac, butterscotch, almond and marmalade-liqueur sauce.

	The Complete Book Of Sauces by Sallie Y. Williams The Complete Book of Sauces can help you turn your ordinary dinner into a delicious meal. Author Sallie Y. Williams includes white sauces, wine sauces, marinades and barbecue sauces, salad dressings, sweet sauces for desserts, and fruit sauces. A variety of new, mouth-watering sauces to enhance your favorite dishes - like Jalapeño Vinaigrette, Dijon Yogurt Dressing, Fresh Vegetable Salsa, Garlic and Honey Marinade, and Gingered Pear Sauce—are a snap to create.

	The Sauce Bible : Guide to the Saucier's Craft by David Paul Larousse 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 created by other culinary professionals are also included.

	Williams-Sonoma Collection: Sauce by Brigit Legere Binns From barbecue sauces to the great classic sauces to dessert sauces, this collection offers more than 40 terrific recipes from familiar favorites to fresh ideas. Each versatile sauce is presented as a part of an inspired dish, and you will find tempting fare to suit every course and every occasion. This beautifully photographed, full-color recipe collection is certain to become an essential addition to your kitchen library. Williams-Sonomo cookbooks are always entail wonderful recipes, easy instructions and beautiful photos.

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