"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
In Mastering Sauces, Susan Volland teaches home cooks how to make sauces like Homemade Sriracha, the Endlessly Adaptable Stir-Fry Sauce, Dan’s "Instant" Canned Tomato Salsa, and Thai Coconut Curry Sauce. Including extensive reference tables for selecting thickeners, alternative seasonings, and expert advice on how to recover a sauce gone wrong, 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.)
A Washington Post best cookbook of 2015.
In Volland's fourth book (after Green Black Red), she tackles the taxing art of making sauces, an endeavor that requires confidence and skill, a delicate hand, and a discerning palate. She groups sauces by flavor and texture, getting deep into specifics which thickeners to use, how to create specific flavors using particular seasonings and then applying those lessons throughout the book using practical examples. The extensive list of recipes includes the classic French sauces such as jus and b chamel, as well as lots of sauces from all over the globe, including Arkansas Chocolate Gravy and Hara Masala (Indian Green Spice Base). Volland also advises on using the correct pot for each sauce so as to risk the, say, burning the contents. This book should be added to the list of necessary equipment for making sauces, right after the whisk and double boiler.