Synopses & Reviews
From a barbeque sauce that imbuse pork ribs with smoky flavor to a creamy hollandaise contrasting with crisp asparagus or refreshing pineapple salsa that sets off a single grilled fish, a delicious sauce can improve every dish. This is specially true when it comes to dessertsand#8212;think of an almond pound cake drizzled with orange sauce, or a banana split topped with hot fudge.andlt;BRandgt;andlt;BRandgt;William-Sonoma Collection andlt;iandgt;Sauceandlt;/iandgt; offers more than 40 terrific recipes from familiar favorites to fresh ideas. Each versatile sauce is presented as a part of an inspired dish, and you will find tempting fare to suit every course and every occasion. This beautifully photographed, full-color receipe collection is certain to become an essential addition to your kitchen library.andlt;BRandgt; andlt;BRandgt;and#8220;Just as the clothes make the man, the sauce can most certainly make a dish.and#8221;
"Icing may be the last thing one worries about with a cake, but for other courses, the topping spooned over or cooked into a dish can make or break it. This new addition to the Williams-Sonoma library covers a broad range of sauces from around the world, presented in simple and elegant recipes. The first chapter contains French classics such as béarnaise and hollandaise, as well as essential sauces from other cultures (i.e., Mexican mole, Thai peanut sauce and Indian curry). Subsequent chapters offer basic dishes like a roast leg of lamb made luxurious with the addition of red pepper sabayon, linguine enhanced with lobster-tarragon sauce, and mango mousse topped with raspberry coulis. Variations are sometimes suggested, especially for versatile bases like pesto and mayonnaise, and the gorgeous photography bears out the theory that a well-prepared sauce drizzled over a plate can do wonders to stimulate the appetite. Most ingredients used in the recipes are readily available, and the instructions are patient and clear enough for less-experienced cooks. The appendix goes into even more detail about cooking techniques, and each recipe is accompanied by a margin note that either gives advice on buying and preparing ingredients or tells a little about the origins of sauces like Argentinian chimichurri and Cuban mojo. The Williams-Sonoma series is well loved for collecting essential recipes in a beautiful format, and this volume does not disappoint. Color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Sauce" demystifies the delicate art of sauce-making--a skill that can transform any dish. Cooks are made privy to the secrets of making Balsamic Reduction, Salsa Fresca, Beurre Blanc, Port and Dried Fruit Sauce, and many more. 42 recipes. 100 color photos.
About the Author
Brigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. Sheandrsquo;s also helped many of this countryandrsquo;s most respected chefsandmdash;like New Yorkandrsquo;s Michael Psilakis (andlt;iandgt;How to Roast a Lambandlt;/iandgt;, Little Brown, 2009) and Los Angelesandrsquo; Joachim Splichal (andlt;iandgt;Patina: Spuds, Truffles, and Wild Gnocchiandlt;/iandgt;, Collins, 1995)andmdash;turn their cookbook dreams into reality.andlt;BRandgt;andlt;BRandgt;andlt;iandgt;The Cook andamp; The Butcherandlt;/iandgt;, her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the andldquo;rock-starandrdquo; butcher Ryan Farrandmdash;San Franciscoandrsquo;s andldquo;King of Meats,andrdquo;andmdash;andlt;iandgt;Whole Beast Butcheryandlt;/iandgt; (Chronicle, 2011) was nominated for a 2012 IACP award.andlt;BRandgt;andlt;BRandgt;Her husband, actor Casey Biggs, has gained fame as the andldquo;Paso Wine Man,andrdquo; via a viral video spot that was awarded the Wine Spectator Video of the Year, and won several Addys.