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.
Pages: 496, Year of Publication: 0302, Dimensions: 18.3x18.3cm
