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The French Cook - Sauces, by Holly Herrick
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Master the art of classic French sauces.
The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes.
In her latest book, Holly Herrick creates a kind of French cooking course all about sauces, filled with beautiful how-to photography and step-by-step technqiques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: béchamel, veloutés, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book will help turn your next meal into a veritable French feast.
Holly Herrick is a graduate of Boston College and recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A long-time resident of Charleston South Carolina and multi-awarded restaurant critic and food writer, she is the author of five cookbooks, including Southern Farmers Market Cookbook, The Charleston Chef's Table Cookbook, Tart Love - Sassy, Savory and Sweet, and The Food Lovers' Guide to Charleston and Savannah. Look for the second installment of this new French cookbook series, The French Cook: Cream Puffs and Eclairs in Fall, 2013 (Gibbs Smith).
- Sales Rank: #677061 in eBooks
- Published on: 2013-02-02
- Released on: 2013-02-02
- Format: Kindle eBook
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 “International”. 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)
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.
Excerpt. © Reprinted by permission. All rights reserved.
Fond du Beouf
Beef Stock
Makes about 8 to 10 cups
The roasting of the bones and veggies renders this versatile, fragrant stock the rich color of roasted chestnuts. Skimming, slow simmering, and straining ensure beautiful clarity and deep beef flavor that will enhance any beef or meat-friendly sauce.
2 tablespoons olive oil
2 tablespoons unsalted butter
2 pounds beef marrowbones, cut into 2-inch thick rounds
1 1/2 pounds bone-in beef short ribs, coarselychopped
Tiny pinch of sea salt or kosher salt
Pinch of freshly ground black pepper
1 large onion, quartered
2 large ribs celery, cut into 2-inch lengths
1 large leek, white part cut into 2-inch lengths
2 carrots, peeled and cut into 2-inch lengths
2 tablespoons tomato paste
1 cup full-bodied red wine (e.g., a Merlot or Cabernet Sauvignon)
14 cups cold water (or just enough to barely cover the bones and vegetables)
3 garlic cloves, peeled
1 bouquet garni (several sprigs fresh thyme, fresh parsley, and 2 bay leaves)
5 peppercorns
Preheat oven to 500 degrees F.
In a large, sturdy, nonstick roasting pan, heat olive oil and butter over medium-high heat (using two burners if necessary) until bubbling vigorously. Add the marrowbones and short ribs. Season with salt and pepper. Brown, turning every few minutes to color all sides, cooking a total of about 10 minutes. Add the onion, celery, leek, and carrots, and toss to coat. Place the roasting pan on the middle rack of the preheated oven. Roast for 10 to 15 minutes, tossing once or twice to turn. Add the tomato paste, stirring well to coat the bones and vegetables evenly. Let cook 5 to 10 minutes more. (Note: This is an important step to cook out the acidity of the paste).
Remove roasting pan from the oven. Return to the stovetop, with the burner(s) set on high. Deglaze the roasting pan with the red wine, stirring with a flat-edged wooden spoon to scrape up any brown bits. Cook until the wine has reduced by half.
Carefully, turn out the all of the contents of the roasting pan into an 8-to 12-quart stock pot. Add the water, garlic, bouquet garni, and peppercorns.
Most helpful customer reviews
8 of 8 people found the following review helpful.
Very good
By Autamme_dot_com
Quel livre! Quelle révélation! Or something like that with my school French... here is a great little book that aims to help you get making some great sauces to accompany your food.
Many people tend to forget that a good sauce can make a good meal great. It is quite sad when a sauce is seen as something you add as an afterthought instead of it often being a great accompaniment, an integral part of a dish. Yet, of course, fussing with many sauces can be a step too far for many family meals and yet the shop-bought mass-produced sauces invariably don't, err, have the same je ne sais quoi, the same panache, the same being.
This is no dry, theoretical book written by a chef who has a whole kitchen brigade at their disposal to spend several hours making a sauce. The author is an enthusiastic cook at heart, who has separately studied in France and at Le Cordon Bleu, so the guidance and the recipes are particularly aimed at the home cook, with typical home cook skills and equipment. Yet this book is a lot more than an excellent guide to making many popular, basic sauces. There are a number of interesting recipes that really highlight the versatility of the sauces too.
If anything, the reader should not be put off, assuming that things are going to be beyond them. To take a recipe at random: "Boulettes de Veau et de porc à la sauce Velouté piquante (Veal and Pork Meatballs with Piquante Velouté Sauce)" even the NAME can sound complex and beyond the average person's capability yet when you follow the great, helpful advice things just fall into place. You will surprise your friends and family and probably yourself too. You hopefully will, if you were not already of that opinion, see that sauces can be as necessary as the hamburger beef is to the bun. You can have one without the other, but put them both together and yuuuuummmm!
About the only niggle is the use of sole U.S. imperial measures (and since the author has studied in France the use of metric units is no strange idea!). There is a conversion table at the end but that is not the point. Things are rounded off with a good, detailed index to let you navigate your way through the book by sauce name as well as by recipes which use the same sauce.
There's nothing more to add. A great little book, reasonably priced that has the capability to help transform your cooking to the next level. Bon, tres bon!
7 of 7 people found the following review helpful.
Love this French sauce book!
By Tobias Hemmerling
Holly breaks down delicious recipes for French sauces in a simple way in this book and makes the recipes easy to understand and not intimidating to try and recreate. And, the pictures are so beautiful that my tummy was begging me to give it a go! Thanks Holly for making these standard French sauces so much easier to understand. I love my copy- the recipes, the color of the book, and even the physical feel of the book is authentic.
5 of 5 people found the following review helpful.
French Cookbook Attractive title with content to match
By jerk
The book is authored by one who is trained in cuisine by Le Cordon Bleu in Paris.
The content matches the training. Outstanding!!
See all 10 customer reviews...
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