The Saucier's Apprentice 下载 pdf 电子版 epub 免费 txt 2025

Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book:

-- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)...

-- How to freeze them in one-meal-size containers, ready for use at a moment's notice...

-- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants...

-- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce). Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.

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书籍介绍

Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book:

-- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)...

-- How to freeze them in one-meal-size containers, ready for use at a moment's notice...

-- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants...

-- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce). Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.

• 作者：黑尾 发布时间：2022-11-24 18:31:27

  “刀痕”这个意象选得真好，妈妈和菜刀，不言而喻的主题。金爱烂的叙事平缓、平实、有时甚至平淡，但情感浓度却很高，钝钝地冲击着你，可以说是“静水流深”了。

• 作者：Abel 发布时间：2015-04-29 13:35:27

  太烂了，后面各种讲不清楚的东西，要自己一点一点在网上找，要不要那么心酸，还有作者自己做的什么东西都拉上去讲，也不说清楚，自己做实验的时候根本没法做，加上傻逼老师天天布置上面的作业，真是够了，根本没法做好吗

• 作者：straybird 发布时间：2015-10-28 11:14:36

  哈哈哈哈哈哈哈哈哈哈烂书！从纸质排版到内容都透着浓浓的传销味道！真是受企业领导喜欢的狗。可以百度关键词-“杨宗华是怎么忽悠人的”

• 作者：阳春白雪天 发布时间：2022-02-12 17:57:46

  动车上读完了，引起了痛苦，甚至是绝望。

• 作者：各种迷糊 发布时间：2017-10-09 15:33:11

  学过的内容考完试就还给老师了，没划过重点的都是盲区。对当前社会经济仍有一定指导意义，但也很恐慌如今的学科已经进步到哪里了？

• 作者：agilityclaw 发布时间：2018-08-17 14:08:35

  装帧华而不实只适合送人，封面的材质捧着全是手印子；翻译读上去就像生嚼青蛙腿；这个自负男人是不是太浅薄了一点？

• 遗失的中国文化

  作者：惊浦 发布时间：2014-02-08 19:09:50

  我是从腾讯新闻上的文化栏看到这本书的，从头到尾将文章仔细阅读了一遍，心情就激动的无法抑制了。现在的年轻人已经不会提传统文化这个词汇了（尽管我也是年轻人）。可我经过阅读很多书，与很多人交谈过后，只得出了一个结论，传统文化真的很重要。我读墨子，孔子，孟子，古文观止，声律启蒙，唐诗，看到的就是两个词，智慧，信仰。很多人说中国人没有信仰，我觉得非也，多少千年的时间，中国人以崇敬之心面对祖先，苍天，文化，以卑微的心理为人处世，敬畏之心教导中国人会感恩，无视名利，以宽广博大之心面对他人。但是近些年呢，或者说近一百年。经历了一场新文化运动，经历了几场战争，经历了文化大革命，中国五千年的文化，竟然全变成了“孔老二”，就算中国传统文化有封建糟粕，可是孝礼义廉耻，竟然全变成了垃圾。有人说鲁迅批判中国封建社会，在历史的特殊时期中，是正确的，现在看来未免太过了些。难道他自己写的诗，那句“横眉冷对千夫指，俯首甘为孺子牛。”不知对联对出来的，可是现在的学生不要说对联，就连中国话都说不明白。我的爷爷今年已经八十九岁，是学习土木工程的教授，后自学中国古典文化，研究汉字。他同我说的中国汉字经过不走脑的简化后，已经将本义，来历，寓意，丢的没剩下多少了。写的简单了，不知损失了多少宝贵的精神财富。古人造字，哪一是凭空杜撰的，哪一个不是智慧的结晶。可笑第三批简化字，竟要将展开的展写成尸字头下加一横，我看到此处愤怒的想骂一句，什么玩意。我是个中学生，更准确是初三学生，对于这些事没有什么深层次的看法，我只是用这样一个年龄的学生的观点，来说，中国现代教育把老祖宗的东西都丢光了。连着民族精神都一起丢光了，说的不好听的，就剩下“时时刻刻跟着党走了。”且不说这党那党才出来不知道几百年，党确实很好，但是政治与文化是两种不同的东西，把政治当成文化，跟以宗教治国看起来有什么区别，一句话，管的太多！老人总说，病来如山倒，病去如抽丝，传统文化的缺失也一样，五千年世世代代的传承，一百年就丢的只剩下一群糟老头子在死撑。不得不说悲哀二字。我个人遗憾的是只能在此感慨，却什么都做不了，我相信只是目前，将来我定会努力为传统文化大量进入中国课堂努力。这本书是专门研究汉字的，其实对汉字有所了解的人都知道，汉字里包含了太多的内容与故事了，日日夜夜都讲不完，其中的百家，宗教，帝王都影响着创造着中国汉字，强烈推荐这本书！

• 柳青带给我们的真、善、美

  作者：微笑~茄子 发布时间：2013-06-08 14:28:42

  第一部，读到一半，有这样一段话让我激动：“我很喜欢这段话：和谷苗一块长起来的，有莠草；和稻秧一块长起来的，有稗子。莠草和稗子，同庄稼一齐生长，一齐吸收肥料和土壤里头的养分，一齐承受雨露的恩泽，但它们不产粮食，只结草籽。它们（莠草和稗子）长着同谷子和稻子很少差别的根、茎、叶，庄稼人不分彼此地给它们施肥、培土或灌水，直至它们被鉴别出来，才毫无抱怨地，心平气和地拔掉它们。第二年，庄稼人明知道谷苗里头有莠草，稻秧里头有稗子，还是把它们当做庄稼一样看待，一样娇贵，因为毕竟它们只是谷苗和稻秧的万分之一啊”这是真实的劳动场景，多么善良的劳动人民，让没经历过那个年代的人感受生活的美好和谐！