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Experienced cooks will appreciate the simple elegance of such flavorful dishes as Veal Scallopini or Pears Poached in Red Wine. 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And this is what he demonstrates in his unique, useful, and witty book: \u003cbr\u003e-- How to prepare, at your leisure, the three fundamental classic sauces (the mother sauces from which all others evolve: Brown, White, and Fish Veloute).\u003cbr\u003e-- How to freeze them in one-meal-size containers, ready for use at a moment's notice.\u003cbr\u003e-- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants.\u003cbr\u003e-- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce). \u003cbr\u003eMr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. 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