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The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the
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The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home Hardcover - 1976

by Sokolov, Raymond

  • Used
  • very good
  • Hardcover

Description

Alfred A. Knopf, 1976-03-12. hardcover. Very Good. 6x1x9. Light wear to covers. Text clean and unmarked. The binding is tight and square. Light wear to the dust jacket. Your satisfaction is guaranteed!
Used - Very Good
NZ$76.00
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We Accept: PayPal/Cashiers Check/Money Order/Personal Check /Visa /Master Card (in We Accept: PayPal/Cashiers Check/Money Order/Personal Check /Visa /Master Card (in US funds ALL INTERNATIONAL ORDERS MUST BE CRDIT CARD OR INTERNATIONAL MONEY ORDER). All books will be shipped with delivery confirmation information. We will be happy to accept any returns within 10 days of receipt.If the item was not as described a full refund, including shipping, will be issued. Items returned of any other reason will be refunded the item purchase price only. Orders ship within 1 business day. Shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book order is heavy or oversized, we may contact you to let you know extra shipping is required.

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From the publisher

Raymond Sokolov was born in Detroit in 1941. He graduated from Harvard, then attended Wadham College, Oxford, as a Fulbright Scholar before returning to Harvard for graduate study. He has worked as a foreign correspondent and book critic for Newsweek and as the Food Editor for The New York Times. Mr. Sokolov wrote a monthly feature for Natural History magazine for twenty years. And for the past fourteen years he has been the Leisure & Arts Editor for The Wall Street Journal. He lives with his wife in New York City.

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Media reviews

"In our age, which probably will be tagged by future historians as the age of oversimplification, [this] book on sauces will stand as an important statement against the trend of no craftsmanship. At the same time, it is great reading -- a book which I will enjoy for many years to come."
-- George Lang,

author of The Cuisine of Hungary

"[Raymond Sokolov] has found a way to systematize the different families of sauces -- something no one before has done -- and I found the whole concept very exciting. This would be a useful book even in France."

-- Simone Beck,

author of Simca's Cuisine

About the author

Raymond Sokolov was born in Detroit in 1941. He graduated from Harvard, then attended Wadham College, Oxford, as a Fulbright Scholar before returning to Harvard for graduate study. He has worked as a foreign correspondent and book critic for Newsweek and as the Food Editor for The New York Times. Mr. Sokolov wrote a monthly feature for Natural History magazine for twenty years. And for the past fourteen years he has been the Leisure & Arts Editor for The Wall Street Journal. He lives with his wife in New York City.

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