Mastering SaucesMastering Sauces
the Home Cook's Guide to New Techniques for Fresh Flavors
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Book, 2015
Current format, Book, 2015, First edition, Available now.Book, 2015
Current format, Book, 2015, First edition, Available now. Offered in 0 more formatsBased on three fundamental principles for making great sauces—Maximizing Flavor, Manipulating Texture and Seasoning Confidently—an ultimate resource, filled with more than 150 recipes that reflect today's tastes, teaches home cooks the “whys” and “hows” of sauce-making.
Collects more than one hundred and fifty recipes for sauces that reflect today's tastes for seasonal produce, international ingredients, and alternative dietary choices, with tips and suggestions for adapting and customizing sauces.
Mastering SaucesIn addition to over 150 recipes that reflect today’s tastes for seasonal produce, international ingredients, and alternative dietary choices, there are dozens of tips and tables suggesting ways to adapt and customize sauces. There are innovative Meatless Reductions, international Sauces That Start with a Can of Diced Tomatoes, and an Endlessly Adaptable Stir-Fry Sauce. Don’t have time to make stock? Brew a quick “Mock Stock” or savory infusion. Not eating meat? Avoiding wheat? Check out the chapter called Respect Your Mother, where, alongside the classics, there are tantalizing recipes for Vegan Corn “Hollandaise” (pictured on the cover), Soy Cream Sauce, and Eggless Mayo.In a conversational and very readable style, Volland teaches the “whys” and “hows” of sauce-making so cooks can better understand their ingredients to create the dish they want. And because she knows that even the best cooks have off-nights, she finishes with a list of Remedies for Faltering Sauces.Mastering Sauces
The definitive cookbook on contemporary sauces that highlights fresh flavors and updated classics.
Collects more than one hundred and fifty recipes for sauces that reflect today's tastes for seasonal produce, international ingredients, and alternative dietary choices, with tips and suggestions for adapting and customizing sauces.
Mastering SaucesIn addition to over 150 recipes that reflect today’s tastes for seasonal produce, international ingredients, and alternative dietary choices, there are dozens of tips and tables suggesting ways to adapt and customize sauces. There are innovative Meatless Reductions, international Sauces That Start with a Can of Diced Tomatoes, and an Endlessly Adaptable Stir-Fry Sauce. Don’t have time to make stock? Brew a quick “Mock Stock” or savory infusion. Not eating meat? Avoiding wheat? Check out the chapter called Respect Your Mother, where, alongside the classics, there are tantalizing recipes for Vegan Corn “Hollandaise” (pictured on the cover), Soy Cream Sauce, and Eggless Mayo.In a conversational and very readable style, Volland teaches the “whys” and “hows” of sauce-making so cooks can better understand their ingredients to create the dish they want. And because she knows that even the best cooks have off-nights, she finishes with a list of Remedies for Faltering Sauces.Mastering Sauces
The definitive cookbook on contemporary sauces that highlights fresh flavors and updated classics.
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- New York : W.W. Norton & Company, 2015, New York : W.W. Norton & Company, [2015]
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