Description
Book SynopsisThe definitive cookbook on contemporary sauces that highlights fresh flavours and updates classics.
Trade Review"[Mastering Sauces] should be added to the list of necessary equipment for making sauces, right after the whisk and double boiler." -- Publishers Weekly "In this penetrating volume, the reader will learn sauces ranging from hollandaise to Thai peanut sauce-Mastering Sauces is a must-buy, and an essential one, for any serious cook." -- James Peterson, James Beard Award-winning author of Sauces: Classical and Contemporary Sauce Making "Susan's contributions to The Cooking Lab were invaluable. Now she's written a comprehensive guide to learning the fundamentals of sauce-making, taking home cooks on a tour of versatile techniques and international flavors." -- Nathan Myhrvold, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home "A fantastic resource for the home cook and an extensive collection of recipes for adding exciting flavors to any dish." -- Eric Ripert, chef and co-owner, Le Bernardin, New York "Susan Volland gives home cooks the confidence and knowledge not only to make sauces, but also to create their own. This book is an important addition to every kitchen library." -- Jennifer McLagan, James Beard Award-winning author of Bones, Fat, Odd Bits, and "A smart, lucid, and beautifully written manual for making glorious sauces from around the world. It will educate and inspire both learned sauciers and novices alike." -- James Oseland, editor-in-chief, Rodale's Organic Life and author of Cradle of Flavor "Susan Volland combines science, hedonism, and common sense in this groundbreaking book. So much more than a cookbook, Mastering Sauces is a treatise on flavor, taste, and texture for the twenty-first century." -- Molly Stevens, James Beard Award-winning author of All About Roasting and All About Braising "Mastering Sauces will not only give you the ability to make exquisite sauces, but will gently guide you through the science behind the sauce. You will be able to create sauces beyond your wildest dreams. Don't miss this chance to become an expert!" -- Shirley O. Corriher, author of CookWise and BakeWise "From the chef's perspective, a dish isn't finished until you sauce it. The recipes in this book-focused and sensuous-are right in tune with the way we eat today. So don't cover up that pristine fillet of wild salmon or those fresh, fat spears of local asparagus you so carefully sourced with a tone-deaf sauce. Try a recipe from this book and elevate your home cooking from ordinary to extraordinary." -- Tom Douglas, James Beard Award-winning chef, Dahlia Lounge, Seattle, and author of Tom Douglas' Seattle Kitchen
