Author(s): Martha Holmberg
A contemporary take on the sauce canon by Martha Holmberg, whose approachability and confidence, married to her formal French culinary training, make this a fantastic guide to a tricky subject. Both comprehensive and down-to-earth, this beautiful book takes a non-intimidating approach to classic technique for a general audience. With more than 150 recipes and 50 colour photographs of plated food and the sauce-making process this book offers both beauty and value.
Sauce-making is intimidating for many home cooks, but this book demystifies sauce-making by presenting simple, easy-to-follow techniques and fresh, contemporary sauce recipes.; 150+ recipes for sauces and dishes that use the sauces; More than 50 colour photographs of plated food and process; This book is accessible, well presented and great value.
"Here's a book you'll use every day whether you're tossing together a quick salad or creating a dessert for a gala. Martha Holmberg's truly modern (read: simple, fast and tasty) sauces pump up the flavor and excitement of every dish. Think of these sauces as a culinary bag of tricks . I do." - Dorie Greenspan, author of Around My French Table
Martha Holmberg is an award winning food writer and editor who developed expert sauce-making techniques as assistant to Anne Willan at La Varenne Cooking School in France, 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 New Crepes and Puff.