Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that

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

Travel.

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