Ebook The French Cook: Sauces, by Holly Herrick
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The French Cook: Sauces, by Holly Herrick
Ebook The French Cook: Sauces, by Holly Herrick
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Review
Having penned four cookbooks, I am now into a new series about French cooking. I studied in France and Le Cordon Bleu, so it is only natural. The latest book, "The French Cook: Sauces" (Gibbs Smith), is a study of the world of classical French sauces. The five classical mother sauces are brought to the fore-front: béchamel, veloute, hollandaise, espagnole, and les sauce tomates. There are also chapters devoted to mayonnaise and stocks, since they are so widely used, easy to make, and integral to sauce making. I wrote the book because I love France and French cooking. The idea for the series came from my editor, Madge Baird. The truth is, I've always loved France, and much of the inspiration in this book comes from there. While writing the book, I tried to keep the needs of the home cook in mind, while also nudging them to do more than they think possible. Sauces are ultimately very simple, a series of reductions and layers of flavors to produce the consummate finishing touches for any meal. So, a simple stock becomes the base for a béchamel fortified lasagna with wild mushrooms and leeks or a rouille on toast points with a fish stew, and so on. I am very excited about the release of this book in March 2013. It will be available at bookstores near you and Amazon. Pre-publication ordering is available now. Holly Herrick is an acclaimed cookbook author and food writer who draws inspiration from the beauty and seasonal, local produce and delicious food and restaurants of her home town, Charleston, S.C. The second book in the series, "The French Cook: Cream Puffs and Éclairs," will come out in the fall of 2013. (Holly Herrick Charleston Currents 2012-10-29)I must say it turned out mighty good. I guess the success is in the details that Holly mentioned in her book: using the plastic blade in food processor, pasteurizing the eggs, room temperature ingredients, the type of oil and pepper recommended, and tips on how to save it if everything goes south. Just like in Tart Love, she has a nice, familiar way of explaining things. I love it that although her books have a teaching component, they do not sound like a textbook. Our only dilemma was how to use almost 2.5 cups of mayonnaise in 4 days due to raw eggs. Thankfully there was a Super Bowl party that asked for dips. So you might want to wait some crowded event like that. There are many other sauces in the book that are essential to French cooking along with several recipes for each. By the time I finished the parts with tips and discussion about how-to of a sauce, the recipes did not sound intimidating anymore. As usual with any cookbook, there are bright, nicely arranged pictures of the dishes. But I am kinda growing tired of looking at food pictures (I know, I know..Irony!). So I really appreciated the street and store front shots from France and the action shots with the chefs, pots and pans in kitchens. I think it makes the book lively. Thank you, Holly, for being the catalyst to get two things checked off my bucket list, first the ins&outs of the tarts and now mayonnaise. I can not wait to see the next books in the series! And if you ever want to make this salad, just do yourself a favor and call it “Internationalâ€. Saves a lot of discussion and headache. (Ilke Erdogan Ilke's Kitchen Blog 2013-02-08)Not only were there gorgeous food photographs that made me practically drool, there were French street scenes and action shots of French chefs that made me feel that I was right in Paris... I've always wanted to learn how to make make my own Hollandaise, Bearnaise, and Puttanesca sauces but felt a little inadequate. Holly demystifies the techniques in making these as well as creating your own stocks. And there is even a chapter devoted to whipping up your own mayonnaise.....This book has given me the confidence to take on more French sauces, and if you've ever wanted to master them, too, then I'd highly suggest this cookbook. (Jane Windham cottageatthecrossroads.com 2013-02-20)The joys of making classic French sauces, with their heady aromas enveloping a dish and taking it to another level, are brought home by Holly Herrick in this the first of her new cookbook series: The French Cook: Sauces. Sauces is about cooking, about quickly learning fundamental combinations that underpin classic French cuisine. Each chapter focuses on introducing bullet-proof recipes to turn out brilliant sauces, including: bechamel, fonds, veloutes, emulsions and tomato. What I love about this cookbook is Holly’s reader-friendly writing style and mouth-watering recipe titles, coupled with the beautiful photography of world-class photographer, Steven Rothfeld. His capture of the essence of preparing sauces, from the gleaming copper pots they are made in to their final destination, draped and swirled, evoke exactly what Holly conveys with her words and instruction. This is a resource you will want to keep in the kitchen for inspiration and for all time. It is a book that over time will accumulate stains from spoons and drippings from ladles because of heavy use. And it is the kind of book you will want to pass on and gift. (Hillary Davis Marche Dimanche 2013-02-27)As the first of a series on French cooking, The French Cook: Sauces is quite promising. In Holly Herrick’s introduction she provides a history of classic French sauces. If you are into French cooking, have time to putter in the kitchen, this cookbook is a nice addition on your cookbook shelf. The medium-sized hard cover book is a high-end production on heavy, spill-resistant glossy pages with gorgeous photo illustrations, some food, and some French street scenes. A short chapter on equipment is followed by the preparation of the base of all sauces: stocks. The chapters are divided according to the five classic mother sauces and under each you’ll find the derivatives or “small sauces.†An additional chapter is dedicated to cold sauces (like mayonnaise). (George Erdosh Portland Book Review 2013-04-16)Ms. Herrick also provides a balanced selection of recipes for sauce spinoffs and the entrees they are intended for. Standouts include a richer, simpler alternative to bouillabaisse (Lobster Tail, Littleneck Clams and Sea Scallops With a Saffron, Chive, and Butter Béchamel Sauce). Also notable is Veal and Pork Meatballs in a Velouté Sauce, in which herbes de Provence, Dijon mustard and chopped shallots combine to produce what might be described as Swedish Meatballs on Steroids. (Aram Bakshian Wall Street Journal 2013-05-24)Holly Herrick can make a from-scratch hollandaise sauce in five minutes, and saute scallops in less. Voila! Main course done. Add a bit of wilted spinach, a little rice, and everything is finished in no time. No wonder she wrote a book on French sauces. With me watching Holly make this traditional hollandaise from her new book, "The French Cook: Sauces" (Gibbs Smith, 2013) was the photographer, who was as spellbound as I. He confessed he loved hollandaise and used packaged because he couldn't make it from scratch. (Nathalie Dupree Post and Courier 2013-07-10)
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About the Author
Holly Herrick holds Le Grande Diplome (honors) in Pastry and Cuisine from Le Cordon Bleu in Paris, France. She is a multi-awarded food journalist, cooking instructor and the author of eight cookbooks. Visit her at hollyherrick.com.
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Product details
Hardcover: 128 pages
Publisher: Gibbs Smith (March 1, 2013)
Language: English
ISBN-10: 1423632389
ISBN-13: 978-1423632382
Product Dimensions:
7.2 x 0.8 x 9.5 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
15 customer reviews
Amazon Best Sellers Rank:
#370,519 in Books (See Top 100 in Books)
This is a fantastic book of French sauces! I have made several sauces of each of the major types from the recipes in this book thus far and they are heavenly! Classical French style and easy to follow. I have found using these sauces has broadened my flavor profiles considerably. They taste multidimensional and look so sophisticated. Many variations are suggested within each type to adapt easily for different dishes. Great suggestions and the whys on the few pieces of equipment needed to ideally make these sauces.
This was a great introductory book for some sauces and an advanced book for others.There's a deep red wine sauce - hold onto your hat and if you're up for a long haul recipe - the one with veal stock....Good luck and enjoy. I think it would make a great xmas present ...!!!
The only words I have are Thank You. I have read it through once. The author writes of not just how but why to do things a certain way. The style of the writing, the photographs, the teachings are all magnificent. I made a mounted butter sauce...perfection. When you read this book you are in the presence of a master.
Very good reference book on French sauces.
Enjoyable read. I would buy it again.
I love it; great recipe's.
Perfect, arrived before the stated date and in great condition thank you!
This was a gift.RM
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