The Definitive Cookbook on Contemporary Sauces.
“This book should be added to the list of necessary equipment for making sauces, right after the whisk and double boiler.” Publishers Weekly
A Best Cookbook of the Year – Washington Post, Chicago Sun Times, Seattle Times
“A fantastic resource for the home cook and an extensive collection of recipes for adding exciting flavors to any dish” – Eric Ripert
Finally, a cookbook on sauces that is fresh, vibrant and alive. in a conversational and very readable style, Mastering Sauces teaches the “whys” and “hows” of sauce-making so cooks can better understand their ingredients to create the dish they want.
The information and recipes veer away from traditional lesson plans and presents sauce-making in a whole new way. It focuses on how great cooks all over the world make sauces with impromptu élan—they splash and drizzle, slather and douse.