Rating: 
Summary: Not just your average 'recipe book' cookbook...
Review: This book is more of a detailed textbook than a cookbook. It goes into a detailed history of how sauces developed over the last few centuries - dating all the way back to the Roman feasts. Better yet, it doesn't give mere recipes - it details the hows and whys of good sauce making. This book may be too detailed for an amateur cook to use. It's not the sort of book that you simply take a recipe and use, not unless you're already well-skilled in the saucier's art. It does take the time to explain all the french cookery terms that make up the vocabulary of the text, and if you're willing to actually take the time to learn all the skills Chef Laurousse is teaching, you'll be a far better chef for it.
Rating:
Summary: This book inspired me to become a better cook!
Review: This is a wonderful book that gives recipes for many wonderful and delicious sauces and the dishes that go with them. These recipes allow you to prepare professional tasting sauces in a matter of minutes. They are presented in a very user-friendly way with many interesting stories and historical notes. Friends will be amazed when you present dishes such as Filet Mignon with Four Peppercorn Sauce or my favorite Roquefort Cream Sauce. This book inspired me to become a professional chef!
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