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Susan Volland's Mastering Sauces pushes sauce-making into the twenty-first century by teaching home cooks how to make standout sauces with spontaneity, flavor, and character. Volland expands the definition of sauce to include meatless reductions, broths and condiments made with seasonal fruits and vegetables. She offers fresh, health-conscious updates on classics like Fresh Tomato Sauce, Cheese Sauce and traditional French sauces, as well as more innovative ideas like quick "Mock Stocks" and nutrient-packed Power Pesto. In her expert but approachable style, Volland explains not only the recipes but also the how and why behind sauce-making: the book also includes reference tables for textures, innovative seasonings and alternative thickeners. In 16 chapters, she gives readers 150 full-page recipes for sauces, with hundreds more listed in easy-to-use charts to inspire adaptations, including vegetarian, vegan and gluten-free options. But above all, Mastering Sauces teaches cooks that the "right" way to make a sauce is their way.
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Review:
"Smart and wide-ranging, with terrific pages of tips and variations." --The 10 best cookbooks of 2015, The Washington Post
"[Mastering Sauces] should be added to the list of necessary equipment for making sauces, right after the whisk and double boiler." --Publishers Weekly
"Here across 350 pages we have the bible of successful sauce making...On every page can be found lucid explanation, firm fundamentals, some science, some art, lightly worn knowledge and profound understanding of what goes on in that pan, all delivered in a winning conversational style...A must for the serious cook's bookshelf, an indispensable reference and sauce (sic) of inspiration." --Foodepedia
About the Author:
"[Mastering Sauces] should be added to the list of necessary equipment for making sauces, right after the whisk and double boiler." --Publishers Weekly
"Here across 350 pages we have the bible of successful sauce making...On every page can be found lucid explanation, firm fundamentals, some science, some art, lightly worn knowledge and profound understanding of what goes on in that pan, all delivered in a winning conversational style...A must for the serious cook's bookshelf, an indispensable reference and sauce (sic) of inspiration." --Foodepedia
A Seattle native, Susan Volland is a classically trained chef and served as recipe editor for Nathan Myhrvold's Modernist Cuisine projects. She works as a food communicator and has written two whimsical, food-related novels.
"About this title" may belong to another edition of this title.
- PublisherW. W. Norton & Company
- Publication date2015
- ISBN 10 0393241858
- ISBN 13 9780393241853
- BindingHardcover
- Number of pages496
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Mastering Sauces: The Home Cookâ s Guide to New Techniques for Fresh Flavors
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Book Description Hardcover. Condition: new. Hardcover. Finally, a cookbook on sauces that is fresh, vibrant, and alive. In Mastering Sauces, Susan Volland veers away from traditional lesson plans and presents sauce-making in a whole new way. She focuses on how great cooks all over the world make sauces with impromptu elanthey 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 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. 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 is the go-to resource for all cooks, all tastes, and all diets.16 pages of color photos The definitive cookbook on contemporary sauces that highlights fresh flavours and updates classics. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780393241853
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Mastering Sauces: The Home Cook?s Guide to New Techniques for Fresh Flavors
Published by
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(2015)
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ISBN 13: 9780393241853
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Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors
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Book Description Hardcover. Condition: New. Susan Volland s Mastering Sauces pushes sauce-making into the twenty-first century by teaching home cooks how to make standout sauces with spontaneity, flavor, and character. Volland expands the definition of sauce to include meatless reductions, broths, and condiments made with seasonal fruits and vegetables. She offers fresh, health-conscious updates on classics like Fresh Tomato Sauce, Cheese Sauce, and traditional French sauces, as well as more innovative ideas like quick Mock Stocks and nutrient-packed Power Pesto. In her expert but approachable style, Volland explains not only the recipes but also the how and why behind sauce-making: the book also includes reference tables for textures, innovative seasonings, and alternative thickeners. In 16 chapters, she gives readers 150 full-page recipes for sauces, with hundreds more listed in easy-to-use charts to inspire adaptations, including vegetarian, vegan, and gluten-free options. But above all, Mastering Sauces teaches cooks that the right way to make a sauce is their way.' The definitive cookbook on contemporary sauces that highlights fresh flavors and updated classics. BEAUTIFUL COPY!!!. Seller Inventory # 274551
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Mastering Sauces: The Home Cook?s Guide to New Techniques for Fresh Flavors
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(2015)
ISBN 10: 0393241858
ISBN 13: 9780393241853
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