My object: introduce myself formally, and a little rigorously, to *the French canon* to use Charlie's term. The more that I look into the question, the more certain I am of my general inexperience. That is, as I have said, I am a competent dabbler but have not ever chosen to work through the basics of a more formal cuisine structure.
So, my question has to do with the *starting point* for getting a handle within this French cuisine. Is it so that sauces are the first order of business -- aside perhaps of a general, theoretical overview of the breadth of the cuisine which in my case can only be got through reading -- and how would one go about learning the basics about French sauces.
The wiki page: French cuisine: https://en.wikipedia.org/wiki/Sauce:
-- Sauce béchamel
-- Sauce espagnole
-- Sauce velouté
-- Sauce hollandaise
-- Sauce tomate
It does seem to me -- please tell me your opinion -- that in addition to Sauces one should get a handle on Stocks. I am personally familiar with the stocks in Bernard Clayton's book on Soups and Stews.
Is there a *better* or more complete book on stocks?
Please feel free to make any comment you think is relevant. Everything helps.
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