Susan Volland pushes sauce-making into the twenty-first century by teaching how to make outstanding sauces with spontaneity, flavour and character. Mastering Sauces expands the definition of sauce to include meatless reductions, broths and condiments made with fruits and vegetables. Volland offers fresh, health-conscious updates on classic and traditional sauces, as well as innovative ideas. She explains the recipes and the how and why behind sauce-making, and includes tables for textures, innovative seasonings and alternative thickeners. Mastering Sauces gives 150 full-page recipes, with hundreds more listed in charts to inspire adaptations, including vegetarian, vegan and gluten-free options.

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.

Reviews
"[Mastering Sauces] should be added to the list of necessary equipment for making sauces, right after the whisk and double boiler." -- Publishers Weekly "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 "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 "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 "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 "Mastering Sauces will not only give you the ability to make exquisite sauces, but will gently guide you through the science behind the sauce. You will be able to create sauces beyond your wildest dreams. Don't miss this chance to become an expert!" -- Shirley O. Corriher, author of CookWise and BakeWise "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



Book Information
ISBN 9780393241853
Author Susan Volland
Format Hardback
Page Count 496
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 1418g
Dimensions(mm) 262mm * 218mm * 41mm