The definitive cookbook on contemporary sauces that highlights fresh flavors and updated classics.
Finally, a cookbook on sauces that is fresh, vibrant, and alive. Mastering Sauces veers 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. Great sauces are made by following three fundamental principles: Maximize Flavor, Manipulate Texture, and Season Confidently. Armed with these principles, you can make any sauce your way.
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.
Early reviews listed below.