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: bechamel, veloutes, 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
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