'The French Cook Sauces' is the first in a series that will simplify and demystify sophisticated French cuisine for the home cook. A little French cooking course in a book, filled with how-to photos and step-by-step techniques. Includes a complete guide to all the five classic French "mother sauces": stocks, white sauces (bechamel/veloute), emulsions (hot and cold), brown sauces/reduction sauces, and tomato sauces plus fresh and delectable variations on the basics this book will turn your next meal into delectable French cuisine! AUTHOR: Holly Herrick is a graduate of Boston College and studied at Le Cordon Bleu and earned Le Grande Diplome in Cuisine and Pastry. A long-time restaurant critic for the Charleston Post and Courier and a multi-awarded food writer, Holly is the author Of Southern Farmers Market Cookbook, The Charleston Chef's Table Cookbook, and Tart Love. ILLUSTRATIONS: 50 colour photographs ALL FRENCH COOK TITLES 9781423632436 Cream Puffs and Eclairs 9781423632382 Sauces 9781423636120 Souffles 9781423635765 Soups and Stews