Sauce-making is intimidating for many home cooks, but this book demystifies sauce-making by presenting simple, easy-to-follow techniques and fresh, contemporary sauce recipes.; 150+ recipes for sauces and dishes that use the sauces; More than 50 colour photographs of plated food and process; This book is accessible, well presented and great value.
Martha Holmberg is an award winning food writer and editor who developed expert sauce-making techniques as assistant to Anne Willan at La Varenne Cooking School in France, then as the publisher and editor of Fine Cooking Magazine and most recently, as the food editor of the Oregonian newspaper. She is also the author of New Crepes and Puff.
"Food writer, editor, and Paris-trained chef Holmberg (Crepes)
believes sauces are an integral part of everyday cooking. With
these 100-plus recipes, organized by ingredient and method (e.g.,
Vinaigrettes, Chocolate Sauces), she shows readers that
sauce-making doesn't have to be tedious. In a clear and encouraging
voice, she explains how to season, store, portion, and improvise on
classic sauces that elevate such dishes as Fried Eggs with Garlicky
Chard and Saffron-Red Pepper Hollandaise and Simple and Delicious
Enchiladas. VERDICT Easily Holmberg's best cookbook to date, this
uses delicious recipes-like the outstanding Rice Pudding with
Cardamom Meringues, Lime Cr�me Anglaise, and Chunky Mixed-Berry
Coulis-to put essential skills in context." - Library Journal
"Here's a book you'll use every day whether you're tossing together
a quick salad or creating a dessert for a gala. Martha Holmberg's
truly modern (read: simple, fast and tasty) sauces pump up the
flavor and excitement of every dish. Think of these sauces as a
culinary bag of tricks . I do." - Dorie Greenspan, author of Around
My French Table
"Modern Sauces is my favorite book this year. It is destined to be
a classic reference for the rest of my cooking life, on one of the
most valuable but least understood facets of cooking: sauces.
Martha Holmberg brings great intelligence and lucid writing and
instructions to the important craft of sauces. She is both
respectful of and illuminating about classic sauces, innovative in
her thinking about contemporary sauces, and practical in terms of
everyday cooking. This is a great book." - Michael Ruhlman, author
of Twenty, Ratio and Salumi
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