8 Best Sauce French Cookbooks & Recipe Books

Sauce French Cookbooks.

A problem, right?

Sighs You’re not alone.

Those recipes can be a real brain-teaser, huh?

But hey, cheer up!

There’s a solution waiting.

A guide to crack the French sauce code.

Get ready to whip up magic in your kitchen!

And… it’s simpler than you think.


So, are you game?

Let’s get saucy!

Top 8 Sauce French Cookbooks

Here is the list of Sauce French Cookbooks

  • The Sauce Bible by David Paul Larousse – Best Overall
  • The French Cook: Sauces by Holly Herrick – Editor’s Choice
  • Best-Ever Sauces Cookbook by France Christine – Best Budget Option
  • Sardine by Alex Jackson – Best for Southern French
  • French Country Cooking by Elizabeth David – Best Classic
  • My Paris Kitchen by David Lebovitz – Best Modern French
  • French Country Cooking by Mimi Thorisson – Best for Countryside Recipes
  • La Rousse Bread Book by Eric Kayser – Best for Bread Lovers

The Sauce Bible by David Paul Larousse

Larousse, with his expertise, brings sauces from around the globe right to your kitchen.

The book doesn’t just offer recipes; it’s a journey through the art of saucemaking.

The techniques? Flawless.

The flavors? Exquisite.

And the presentation? A visual treat.

It’s no wonder it’s crowned “Best Overall” in my collection.

If you’ve ever wanted to master the art of sauces, this is your bible.

And for those who’ve tasted global cuisines, the authenticity will resonate.

A must-have for every culinary enthusiast.

The French Cook Sauces by Holly Herrick

The book is peppered with vibrant food photographs and snapshots of French chefs in action, transporting readers straight to Parisian boulevards.

One standout? The Roasted Asparagus with Oranges, Proscuitto, and Chive Bechamel Sauce.

A game-changer!

Holly’s expertise shines, making this cookbook an essential for those keen on mastering French sauces.

A true Editor’s Choice.

Best-Ever Sauces Cookbook by France Christine

This book isn’t just about sauces; it’s about the art of sauce-making.

From salsas to dressings, it’s a sensory journey.

As an expert food critic, I’ve tasted flavors worldwide, and this book resonates with my passion for authenticity and creativity.

It’s not just a cookbook; it’s an inspiration.

For those who appreciate the nuances of flavors and the magic they can bring to a dish, this is your go-to guide.

And… it’s budget-friendly.

A win-win for every kitchen!

Sardine by Alex Jackson

Alex Jackson, the mastermind behind London’s Sardine, brings this French magic to our kitchens.

His cookbook? A symphony of seasonal Provencal cooking.

Think classic ratatouille, clafoutis, and mussels.

But also, expect some delightful twists.

The book’s divided by seasons, making it a year-round companion.

And while some dishes might challenge your culinary prowess (ever tried wrangling an octopus into pastry?), others, like the Lautrec-style new season’s garlic soup, are pure French charm.

It’s not just a cookbook; it’s an invitation to the heart of southwestern France.

French Country Cooking by Elizabeth David

“French Country Cooking” is a delightful journey into the heart of traditional French cuisine.

Published by Penguin Books in 1959, this classic has stood the test of time.

With 203 pages brimming with authentic recipes and vivid illustrations by John Minton, it’s a sensory feast.

The book’s charm? It’s not just a cookbook.

It’s a narrative, whisking you through rustic French villages, letting you taste, smell, and feel every dish.

A must-have for every kitchen, especially if you’re like me, forever chasing the next great culinary adventure.

And… it’s earned my “Best Classic” award.

My Paris Kitchen by David Lebovitz

David Lebovitz’s “My Paris Kitchen” isn’t just a cookbook.

It’s a love letter to the City of Lights.

Whimsically reflecting on French-inspired food, it’s a delightful blend of classic recipes and Parisian tales.

Think onion soup, coq au vin, and the pièce de résistance: warm chocolate cake with salted caramel sauce.

But it’s not all about the recipes.

The tales, the memoir-esque touches, and the guide-like insights make it a treat for both the kitchen and the soul.

It’s a journey, an experience, a taste of Paris.

And for those with a sweet tooth?

Lebovitz’s dessert chapter is pure magic.

Awarded “Best Modern French” for a reason.

French Country Cooking by Mimi Thorisson

Mimi Thorisson’s “French Country Cooking” is more than just a cookbook.

It’s a journey. A journey through a village in the vineyards, where every meal tells a story.

The authenticity? Undeniable.

The recipes? They’re the backbone, meticulously crafted, and they work.

Oh, they work splendidly.

It’s not just about the food, though.

It’s about the art, the tradition, the very essence of France.

And while the photos are a visual feast, it’s the heart of the recipes that’ll make you come back for seconds.

La Rousse Bread Book by Eric Kayser

Kayser, a maestro in the world of baking, presents a symphony of artisanal recipes.

The book’s pages are a testament to the art of bread-making, from rustic loaves to intricate pastries.

The sensory delight of each recipe is palpable, with vivid descriptions that transport you straight to a Parisian boulangerie.

The techniques? Time-honored.

The ingredients? Authentic and pure.

It’s no wonder it’s been crowned “Best for Bread Lovers.” Whether you’re a seasoned baker or just starting out, this book is a treasure trove of knowledge.

And… it’s a must-have for every kitchen library.

Final Say So!

From the rustic charm of the countryside to the bustling streets of Paris, these Sauce French Cookbooks are your passport to culinary brilliance.

Dive into the world of sauces, breads, and classic French dishes with these masterpieces.

Whether you’re a novice or a seasoned chef, there’s a recipe waiting to be discovered.

So, don your apron, grab a whisk, and let’s embark on a flavorful journey through France.

Renee Searcy

Hi! I’m Renee. From a young age, I’ve been enchanted by the flavors, aromas, and the art of cooking. My journey has taken me from my family’s kitchen to working with some of the most talented chefs and culinary experts in Atlanta, GA, and beyond.

Leave a Comment