Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors

by Susan Volland

Overview

Named a Best Cookbook of the Year by the Washington Post and the Chicago Tribune

"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.)

Product Details

ISBN-13:	9780393355079
Publisher:	Norton, W. W. & Company, Inc.
Publication date:	01/30/2018
Edition description:	Reprint
Pages:	496
Product dimensions:	7.60(w) x 9.70(h) x 1.30(d)

About the Author

Susan Volland is a classically trained chef and cookbook collaborator based in Seattle. She is the author of Searing Inspiration and Mastering Sauces, named a Best Cookbook of the Year by the Washington Post and the Chicago Tribune.

Editorial Reviews

"Susan Volland combines science, hedonism, and common sense in this groundbreaking book. So much more than a cookbook, Mastering Sauces is a treatise on flavor, taste, and texture for the twenty-first century."

Molly Stevens

"Smart and wide-ranging, with terrific pages of tips and variations."— Bonnie Benwick Washington Post

"Volland's intent is to get you comfortable with the elements of a good sauce, then set you free in your kitchen…The book is not about the five French mother sauces; oh, they're here, but much more ink in the 450-plus pages is spent on how we cook today, from updating those classics to her endlessly adaptable stir-fry sauce to smart things to do with canned tomatoes."— Joe Gray Chicago Tribune

"Mastering Sauces will not only give you the ability to make exquisite sauces, but will gently guide you through the science behind the sauce."— Shirley O. Corriher, author of Cookwise and Bakewise

"Susan’s contributions to The Cooking Lab were invaluable. Now she’s written a comprehensive guide to learning the fundamentals of sauce-making, taking home cooks on a tour of versatile techniques and international flavors."— Nathan Myhrvold, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home

"From the chef’s perspective, a dish isn’t finished until you sauce it. The recipes in this book—focused and sensuous—are right in tune with the way we eat today. So don’t cover up that pristine fillet of wild salmon or those fresh, fat spears of local asparagus you so carefully sourced with a tone-deaf sauce. Try a recipe from this book and elevate your home cooking from ordinary to extraordinary."— Tom Douglas, James Beard Award–winning chef and author of Tom Douglas’ Seattle Kitchen

"A smart, lucid, and beautifully written manual for making glorious sauces from around the world. It will educate and inspire both learned sauciers and novices alike."— James Oseland, founding editor-in-chief of Rodale’s Organic Life and author of Cradle of Flavor

"Susan Volland combines science, hedonism, and common sense in this groundbreaking book. So much more than a cookbook, Mastering Sauces is a treatise on flavor, taste, and texture for the twenty-first century."— Molly Stevens, James Beard Award–winning author of All About Roasting and All About Braising

"Susan Volland gives home cooks the confidence and knowledge not only to make sauces, but also to create their own. This book is an important addition to every kitchen library."— Jennifer McLagan, James Beard Award–winning author of Bones, Fat, Odd Bits, and

"Susan Volland’s Mastering Sauces is a tremendous resource with a profound understanding of the home cook. Her encyclopedic knowledge and instinct for simple instruction make it a bookshelf staple."— Wylie Dufresne, chef, Alder, New York

From the Publisher