Special thanks to Jane Windham at cottageatthecrossroads.com for her cookbook review blog of The French Cook: Sauces. She tested and was especially happy with the roasted asparagus with an orange and prosciutto bechamel sauce.
Anchovy and Parsley Mayonnaise with Salmon from The French Cook: Sauces. Photo by Steven Rothfeld
Here’s some of what she had to say:
“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.
Ok, I’ll admit it. French cooking has always intimidated me just a bit. 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. Didn’t think mayonnaise was French, did ya? Well, it is the base for aioli, remoulade, and tartar sauces.
The French Cook: Sauces not only gives you the step-by-step instructions and tips for making all these sauces, but it also includes several recipes that use the sauces.”
To see Jane’s complete review or to spend time on her and husband Leo’s fabulous blog, click on this link.
http://cottageatthecrossroads.com/cookbook-review-the-french-cooksauces/
The book is currently available online (see link to follow) and in bookstores near you on March 1.
Bon appetit and happy cooking, too!
The French Cook: Sauces (Gibbes Smith, March 1, 2013) by Holly Herrick
