I am sure there are a lot of soup books out there but I would like to take the other request. I recommend The Sauciers Apprentice by Raymond Sokolof. He is one of my favorite food writers. You may have to look for the book as mine... (2 replies, last updated by The Old Gal September 8, 2008)

Peterson is excellent and certainly qualifies as “all you need.” However, I would hate to have to live without Raymond Sokolov’s "The Saucier's Apprentice." Jim (3 replies, last updated by Jim Washburn February 28, 2005)

The Saucier's Apprentice by Raymond Sokolov, published by Alfred A. Knopf, 1997 for classic French sauces (7 replies, last updated by Tracy L. October 16, 2005)

check out "The saucier's apprentice" By Sokolov A book Pablito (8 replies, last updated by Spencer September 23, 2007)

I use two. My all time favorite is "The Saucier's Apprentice" by Ramond Solkolov(?) and “In Madeline's Kitchen”. After browning my bones I do my demi glaze by placing the stockpot in my oven. I set the temperature to... (8 replies, last updated by Jim Tarantino March 31, 2003)

in Command. Responsible for the physical operation of the kitchen, including supervision as well as preparation. Chefs de Parti: Saucier: fish, sautéed dishes, stews, hot hors d’ouevers, hot entrees and sauces. Commands after... (23 replies, last updated by PattiCakes February 16, 2009)

1900. Would he have been called the sous chef? Apprentice chef? Was there even such a position, or was there just the cuisinier and a bunch of underlings? I’ve read Orwell’s DOWN AND OUT IN PARIS & LONDON and... (6 replies, last updated by Doc Thimacides March 4, 2002)

I thoroughly loved The Saucier's Apprentice by “The Beatles” author Bob Spitz about his quest to become a better cook by spending a few months in the great kitchens of Italy and France. Here’s a review:... (90 replies, last updated by kjselner November 16, 2009)

recommend for a beginning to journeyman cook. There are many other sauce cookbooks on the market. William Peterson (or Pederson?) has one called, I think, “Sauces.” But it is a lot more complicated. Also, there is one... (21 replies, last updated by Fuser June 22, 2008)

and order the more traditional dishes from the a la carte menu; or tell the staff your preferences and let them recommend. Chef Arbelaitz is a terrific saucier and at roasting. I would order simply prepared squid, lobster, pigeon... (30 replies, last updated by Frodnesor March 21, 2009)

in '95. The jacket credits him with one called The Saucier's Apprentice. He was the food editor for NYT and Leisure and Arts ed for Wall St. Journal. He was born in '41 so hopefully is with us still although I haven’t heard... (20 replies, last updated by julia's child March 29, 2003)

's just no comparison. A bone-based stock will never have the depth and flavor of one made with meat. For sources, please take a look at James Peterson’s Sauces, Raymond Sokolov’s The Saucier's Apprentice, or... (36 replies, last updated by soupkitten February 5, 2007)

style noodles and they were very flavourful and not too greasy. the noodle they use is a bit thinner than the other restaurants. i also found it saucier which i liked because i sometimes find it bland at other places. we also had... (54 replies, last updated by BokChoi April 4, 2009)

clientele. They don’t have to be Japanese, but they are, because Japanese restaurants in Japan pretty much only bring in Japanese to be apprentices (there are some gaijin menial workers). A non-Japanese person could work... (34 replies, last updated by Suzy Q February 23, 2008)

Snowman Chef ornaments, an apron from Williams-Sonoma, a saucier, a pastry scraper, a mini strainer, a few cookbooks (including one of my aunt’s recipes — v. cool, and I’m not the only CH in my family!), some... (172 replies, last updated by Megiac January 9, 2008)