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Mastering sauces : the home cook's guide to new techniques for fresh flavors / Susan Volland ; photography by Angie Norwood Browne.

by Volland, Susan.

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W.W. Norton & Company, 2015.

9780393241853 (hc.)

0393241858 (hc.)

495 p. : col. ill. ; 27 cm.

Includes index.

Introduction -- The three fundamentals of sauce making -- Turning water into sauce -- Turning whole foods into sauces without adding thickeners -- Sauce on the side -- Respect your mother--updating the classic French mother sauces -- Syrups and sweet sauces -- Pulling it all together--making sauces like a pro.

The author "focuses on how great cooks all over the world make sauces with impromptu élan...Great sauces are made by following three fundamental principles : Maximize Flavor, Manipulate Texture, and Season Confidently. Armed with these principles, you can make any sauce your way" -- Book jacket.

Browne, Angie Norwood.

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