Recipes for all great brown, white, bechamel, emulsified, butter, and dessert sauces and their classic dishes, garnished with tidbits of lore and personal comme

The education of a barbarian in the temples of haute cuisine. In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen

A culinary legend tells his story, from boyhood in wartime France to stardom in America, and shares favorite recipes: “A delicious book…a joy.”—The New

"...engaging, intelligent, and surprisingly suspenseful." —Elizabeth Gilbert, author of Eat, Pray, Love The unforgettable New York Times best-selling journey

From the award-winning food writer and author of Mashed, a step-by-step, French cooking class on sauces with an array of recipes to create. This is the first in