"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.