Hardcover $28.95

Mar 12, 1976 | 256 Pages

Ebook $16.99

Sep 22, 2010 | 256 Pages

  • Hardcover $28.95

    Mar 12, 1976 | 256 Pages

  • Ebook $16.99

    Sep 22, 2010 | 256 Pages

Praise

"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


From the Hardcover edition.

Product Details

Also by Raymond Sokolov

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