This is the best sauce cook book I ever owned which is very indispensable and useful. You don't have to buy a brand name sauce again. So economical when you have the ingredients in your pantry. Sometimes the Asian, and the European recipes- you may have to buy the key ingredient. There are 100 sauces that you can make, and gives brief food origin, history and clear and concise directions on making them. There are divided into categories from Asian, Butter Compound- Cold, Butter Sauces- Hot, Chutney and Relishes, Classic Sauces & Their Derivatives, Classic Sauce & Food Pairings, Cold Sauces, Dessert Sauces,Dipping Sauces, Essences,Foams and Espumas, Modern Sauces, Pasta Sauces, Quirky Characters, Reduction and Pan Sauces, Salsas, Thickeners. This is great of a chef who wants to expand their repertoire of recipes in their head, or a cook who is trying to expand their recipes book. This is probably a great introduction or primer who works as a saucier chef - responsible for making sauces and preps other ingredients to be made into a complete course, etcetera.
Great little book with a lot of recipes for different sauces easy to follow. I also got the vol.1 mortar and pestle and also like it but I think this one is better due to more content. If you are a foodie and like to experiment with food this book will get you on your way to try different old and new.
A wonderful little book that has every sauce you can ever think of. The classics section is comprehensive and I believe the author is French trained so the recipes are reliable as well. Can't wait to try the salted caramel soil or the miso glazed eggplant. Inspiring to get in the kitchen and start cooking!
There are a lot of sauce books on the market but this book has every sauce recipe you could ever think of. I didn't miss the glossy pictures, I'm a busy mum so only need recipes that work. I will definitely be recommending this book to my friends.