Modern Sauces: More Than 150 Recipes for Every Cook, Every Day by Martha Holmberg

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Notes about Recipes in this book

  • Caesar-style vinaigrette

    • britt on September 09, 2013

      We liked this. With no egg, it's thinner than Caesar dressing, but it made a satisfying salad with just romaine and a little extra Parm. In addition to the listed ingredients, the recipe calls for Dijon mustard, garlic, and olive oil.

  • Raspberry-thyme vinaigrette

    • britt on September 15, 2013

      I was surprised by how good this is - fresh and fruity and not too sweet. I missed the raspberry vinaigrette fad, though, so I don't know what someone who experienced that would think of this. I used fresh raspberries and dressed oakleaf lettuce. This dressing was the perfect weight for oakleaf, but I did wish I had thrown some cheese or toasted nuts on top, maybe sliced almonds or pistachios.

  • Good and versatile marinara sauce

    • Kduncan on September 28, 2020

      Basic marinara sauce. Didn't add the sriracha at the end, subbed in chili flakes instead.

  • Light, lemony cream sauce

    • Kduncan on September 28, 2020

      Easy sauce, served with spinach pasta. I probably over-reduced this. Used veggie broth instead of turkey broth.

  • Rice pudding with cardamom meringues, lime crème Anglaise, and chunky mixed-berry coulis

    • lisibit on December 18, 2012

      I didn't make the lime creme Anglaise, but this was still divine. The meringues provide textural contrast, and the coulis tastes great on just about anything (try it on top of oatmeal, or mixed into yogurt or ice cream).

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Reviews about this book

  • Portland Monthly

    In short, the book covers every kind of sweet or savory sauce an at-home cook could possibly desire (and then some)....Holmberg treats sauces as the Main Event, not an afterthought.

    Full review
  • Boston Globe by T. Susan Chang

    ...the sauces often outshine the proteins and carbs that deliver them. But using surefire flavor combinations and optimal tweaks, Holmberg makes sure each sauce is delicious and worth your while.

    Full review
  • Ruhlman.com

    ...outstanding -- I hope a new classic reference book on the craft of sauces. They can be easy, they can be complex. Holmberg covers the whole range and does a beautiful job of it... A great book.

    Full review
  • Fine Cooking

    Holmberg explains in detail what is going on in a particular sauce, what you can do with it, and how you can fix it should something go wrong. Her declarations are both amusing and informative...

    Full review
  • ISBN 10 0811878384
  • ISBN 13 9780811878388
  • Linked ISBNs
  • Published Oct 17 2012
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Chronicle

Publishers Text

A contemporary take on the sauce canon by Martha Holmberg, whose approachability and confidence, married to her formal French culinary training, make this a fantastic guide to a tricky subject. Both comprehensive and down-to-earth, this beautiful book takes a non-intimidating approach to classic technique for a general audience. With more than 150 recipes and 50 colour photographs of plated food and the sauce-making process, this book offers both beauty and value.

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