Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors by Susan Volland

  • Dried mushroom water (page 89)

    from Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors Mastering Sauces by Susan Volland

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: dried mushrooms
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Reviews about this book

  • Eat Your Books by Jenny Hartin

    One of the best books on sauces to date that will turn any meal into an extraordinary dish.

    Full review
  • ISBN 10 0393241858
  • ISBN 13 9780393241853
  • Linked ISBNs
  • Published Oct 26 2015
  • Format Hardcover
  • Page Count 496
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company
  • Imprint WW Norton & Co

Publishers Text

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.

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