One of the things that really appeals to me about "The New Making of a Cook" is the chapter on sauces. Ever since I have learned that they exist, I have wanted to learn how to make the "mother sauces." This first one took quite a long time, but the results were very delicious. The chapter we worked from, "A Multinational Society: Sauces from All Over the World," has a long introduction. It talks about Roman Sauces, Sauces in the Middle Ages, The Renaissance and the Italian Connection, and The Emergence of French Sauces. Next, we get into French and Western Sauces in the Twentieth Century. Just before the actual recipe we tried, the book recommends that you read pages 268-275 so as to become familiar with "the theory of starch- and flour-bound sauces." I read these pages and it was quite helpful. Basic Velouté printable recipe FFR - 2 1/2 quarts medium texture 1 cup butter, preferably unsalted 1 cup unsifted unbleach...
Join me and my daughter as we explore Madeleine Kamman's "The New Making of a Cook," published in 1997. This will be a fun adventure as my daughter learns how to cook and I learn some new techniques.