"A book you'll use every day... Think of these sauces as a culinary bag of tricks. I do." -- Dorie Greenspan, James Beard Award winner and New York Times-bestselling author of Around My French Table

Mastering sauces can take your cooking to a whole new level. Award-winning food writer Martha Holmberg was trained at La Varenne, and in Modern Sauces she tackles this sometimes-intimidating subject -- using clear, short bites of information and dozens of process photographs to deliver the skill of great sauce-making to every kind of cook, including beginners.

More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs including maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional fifty-five recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Organized by ingredient and method, Modern Sauces is both an inspiration and a timeless reference on kitchen technique.

"In a clear and encouraging voice, she explains how to season, store, portion, and improvise on classic sauces... Easily Holmberg's best cookbook to date, this uses delicious recipes -- like the outstanding Rice Pudding with Cardamom Meringues, Lime Crème Anglaise, and Chunky Mixed-Berry Coulis -- to put essential skills in context." -- Library Journal

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• Cookbooks, Food & Wine

• Text-to-Speech: Disabled
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• Print Length: 504 Pages
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