The art of the Perfect Sauce : : 75 Recipes to Take Your Dishes From Ordinary to Extraordinary

Locations
Call Number: 641.814 Ba
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.814 Ba	4-week checkout	On Shelf

Includes index.
Mastering sauces: A technique primer -- Sauces for poultry -- Sauces for fish -- Sauces for meat -- Sauces for vegetables and pasta -- Sauces for dessert -- Dipping sauces.
Lorilynn Bauer, Iron Chef America sous-chef, and Ramin Ganeshram, chef and author, share secrets on how to make the perfect sauce to transform any dish into something that will wow your palate.

REVIEWS & SUMMARIES

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Table of Contents
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COMMUNITY REVIEWS

easy and fun and not scary at all! submitted by nsvinicki on July 24, 2018, 8:53am I tried a few of the sauces in here for poultry and they're really yummy! I've always been a little afraid to try sauces because I'm really a pedestrian cook, but they were easy and fun!

Good for Intermediate Cooks submitted by Meginator on June 21, 2020, 4:13pm This book is definitely not for beginners! Most of the recipes offer tweaks on familiar sauces, with some information about their applicability but little in the way of helpful hints; I’d definitely recommend this book only to cooks who have some experience with basic sauce-making methods. Most of these sauces look very tasty indeed, but we didn’t get the chance to try any, partially because the most intriguing ones required ingredients that we don’t usually stock in our pantry. I might revisit this book when cooking for a special occasion, but I ultimately found it more useful as a source of ideas than a source of reference information or specific recipes.