This is the book for cooks who want to take their culinary nous to a different level. Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to all ranges of cooks. More than 100 recipes touch on classics such as béarnaise and hollandaise to modern riffs such as maple-rum sabayon, and coconut-curry spiked chocolate sauce. An additional 55 recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Modern Sauces is both an inspiration and a timeless reference on kitchen technique.
- Style #: BOOK04
- Published October 2012
- 256 pages
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