This is the book for cooks who want to take their cooking to a whole new level. Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre — expressed in clear, short bites of information and through dozens of process photographs — delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire. More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coconut- curry spiked chocolate sauce.
An additional 55 recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Modern Sauces is both an inspiration and a timeless reference on kitchen technique.
Martha Holmberg is an award-winning food writer and editor who developed expert sauce-making technique during three years of study and work at La Varenne Cooking School in Paris, then as the publisher and editor of Fine Cooking magazine and, most recently, as the food editor of the Oregonian newspaper. She is also the author of Crepes and Puff, both published by Chronicle Books. She lives in Portland, Oregon.
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