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Publishers WeeklyStarred Review.
Though hardly the first book on the topic, Gayler (The World in Bite Size, Pure Vegetarian, The Gourmet Burger) has certainly crafted one of the most accessible guides to sauces, organized by region (French classics, the Americas, Asia, etc.) and ready to enhance meals in 300 different ways. Tentative cooks will benefit from Gayler's straightforward approach and often simple recipes-most call for only a handful of ingredients-and should be whipping up classics like Greek Avgolemono, Argentinian chimichurri or Mornay sauce in no time. After mastering basic sauces like veloute, bechamel and mayonnaise, Gayler uses just a few adjustments to expand new cooks' repertoire with red pepper bearnaise, remoulade and a lusty saffron beurre blanc. A handful of complementary recipes are also provided, giving cooks plenty of excuses to whip up a sauce: garlicky, black-olive laced tapenade is paired with sea bass on toast, zesty Romescu makes a solid match for a swordfish entree, and hoisin is a natural for roast duck. Readers long mystified by the creation and proper employment of sauces will find this an indispensable resource, and those who've been discouraged by aggressively technical sauce manuals will find Gayler a highly approachable guide.
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