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Modern Sauces: More Than 150 Recipes for Every Cook, Every Day (Hardcover)

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ITEM# 14183178
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    Modern Sauces: More Than 150 Recipes for Every Cook, Every Day (Hardcover)
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    ITEM#: 14183178

    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.

    Ellen Silverman is a New York-based food and lifestyle photographer. Her previous work for Chronicle Books includes Handheld Pies.
    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 bearnaise, 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.


    ISBN 9780811878388
    Genre COOKING / Courses & Dishes / Sauces & Dressings
    Format Hardcover
    Pages 256
    Publisher Date 2012-10-17 00:00:00.0
    Publisher Chronicle Books Llc
    Copyright Year 2012
    Wdth 9.23 in
    Thickness 1.0 in
    Unit weight 2.8 lb
    Height 10.25 in
    Language English
    Subtitle More Than 150 Recipes for Every Cook, Every Day
    Audience General/trade
    Authors Holmberg, Martha

    Product Reviews

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    • Fun and Inspirational

      I received this cookbook a few weeks ago and read it end-to-end in three sittings. Although Ms. Holmberg states at the outset that she was trained in Classic French cuisine, the book is not just a rehash of the French mother sauces and small sauces (if you are not familiar with these I'd recommend "Professional Cooking" by Wayne Gisslen), but a rethinking of the subject with nods to variations and flavors inspired by Asian, Mexican, African, and South American influences. Ms. Holmberg's writing style is light and engaging making this an easy book to read. Her "theme and variations" approach to classes of sauces and use of flavor combinations from different cultures will inspire your creativity and help set your cooking off in new directions. Her cooking tips will demystify sauce making and boost your confidence to incorporate sauce making more often in your cooking. I cannot speak for every recipe, but the first I tried, Tangerine-Brown Butter Vinaigrette, was a hit served with tilapia fillets on creamy mashed potatoes and turnips and again a few days later as a hearty pre-skiing breakfast over salmon fillets and fried eggs. These were certainly not flavor combinations I would have tried had I not read the book! It is definitely a worthwhile addition to a cook's library!

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