THE LITTLE BOOK OF FRENCH SAUCES, Holly Herrick

A comprehensive, illustrated guide to the major classic French sauce groups or “mother” sauces–from stocks, white and brown sauces to emulsions and vinaigrettes.  THE LITTLE BOOK OF FRENCH CREAM PUFFS AND ECLAIRS, sweet and savory versions of these delightful treats and fillings. (Gibbs Smith, Spring 2013/2014)