The Saucier's Apprentice; A Modern Guide to Classic French Sauces for the Home
New York: Alfred A. Knopf, 1976. First Edition. Hardcover. 213 pages. 23.5 x 16 cm. The Saucier's Apprentice by Raymond Sokolov is a culinary memoir and exploration of French cuisine, combining personal anecdotes with detailed recipes and cooking techniques. The book follows Sokolov's journey as he becomes an apprentice to a French chef, delving into the art of sauce-making, which is a cornerstone of French cooking. Throughout the narrative, Sokolov shares his experiences in the kitchen, learning not just the technical skills required for creating sauces but also the cultural significance of food in French society. The book is rich with humor, insightful observations, and reflections on the nature of cooking and its impact on life. The recipes included in the book often reflect traditional French dishes, allowing readers to gain a practical understanding of the techniques discussed. One page has a smudge, otherwise the interior and boards are clean. Dust wrapper rubbed. In protective mylar cover. Brown boards, cream cloth spine. Near fine, in very good dust wrapper. Item #4388
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