PDF Download Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland

PDF Download Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland

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Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland

PDF Download Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland

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Review

“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“The bible of successful sauce making.” - Nick Harman, Foodepedia“In this penetrating volume, the reader will learn sauces ranging from hollandaise to Thai peanut sauce―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“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“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 “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, editor-in-chief, Rodale’s Organic Life and author of Cradle of Flavor“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, Dahlia Lounge, Seattle, and author of Tom Douglas’ Seattle Kitchen

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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: The Home Cook’s Guide to New Techniques for Fresh Flavors, named a Best Cookbook of the Year by the Washington Post, the Seattle Times, and the Chicago Tribune.

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Product details

Hardcover: 496 pages

Publisher: W. W. Norton & Company; 1 edition (October 26, 2015)

Language: English

ISBN-10: 9780393241853

ISBN-13: 978-0393241853

ASIN: 0393241858

Product Dimensions:

8.6 x 1.6 x 10.3 inches

Shipping Weight: 3 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

27 customer reviews

Amazon Best Sellers Rank:

#531,998 in Books (See Top 100 in Books)

This is not a book just about sauces, but a journey through developing subtle and bold flavours that will change the way you cook. Sauces are healthy, but never bland. The best cooking book I've purchased in many years.

after checking this book out of the library, I knew I wanted to own it. Turn to it regularly to make dinner more interesting. Especially love the ways recipes can be improvised upon

I love that this is an updated collection of sauces and even better, there are recipes for everyone from vegans to hard core meat eaters. Great pictures and inventiveness that works, not just for effect. I LOVE this : TURNING WHOLE FOODS INTO SAUCES WITHOUT ADDING THICKENERS, both savory and sweet (fruit). And then there's, The Three Fundimentals of sauce Making. This is not just a recipe book, it's a How To class with a plethora of information to help us get it right. Love it! Thank you Susan for being a perfectionist!

This is the one sauce reference you won't want to be without. This volume will go on the shelf next to my other splattered and well loved references. Should be in every young cook's armamentarium.

I like the fact that sauces are made accessible. The basics and base sauces are explained and the cook is allowed the flexibility to adapt based on their needs. This is the book's strength.However, this book is pretty deficient on Asian based sauces. For example, for the Thai Coconut Curry sauce, an ingredient used is Thai Red curry paste. For me, I want the real deal from scratch first. Then show me the shortcut. Another example is the Hoisin Barbeque Sauce which calls for 1/2 cup Hoisin sauce as one of the ingredients. The book never explains how to make Hoisin sauce. I needed to browse the internet to find some basics for this.

Amazing book, exactly what I was looking for. The recipes are practical, easy for the most part, CLEAN ingredients, and delicious

not for beginners

Great recipes and really good intro. I love the easy to follow ideas.

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