Art of Making Sauces and Gravies Cookbook

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Description: Sauces in ancient times were so highly revered that their invention was credited to the gods. Good sauces have always made the finest cooking taste even better. Today, making sauces and gravies fit for the gods can be accomplished without celestial counsel—provided you begin with The Art of Making Sauces and Gravies. Here are recipes and suggested uses for the complete culinary repertoire of classic and basic sauces, gravies, marinades, herb butters and dessert toppings. 

Along with the four basic sauces-white, brown, Hollandaise and Mayonnaise—are countless gourmet and exotic variations for the adventurous chef, as well as short-cut sauces and gravies for the beginner or cook in a hurry. There is elegant Sauce Russe (made with caviar and Dijon mustard) for cold lobster, and Burgundy Marinade for beef pot roast. When time is of the essence, turn to the quickie recipe for Portuguese-style sauce for meat loaf, one of many easy blender- and mix-made recipes. For dessert, try pineapple coconut sauce on pancakes and waffles. 

Each detailed and illustrated chapter of recipes presents not only ingredients and tips for preparation, but also the tools to use and the common pitfalls to avoid. Complete with a glossary of terms and an index of sauces listed by use, The Art of Making Sauces and Gravies is an essential part of every well-stocked recipe shelf. 

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Condition: Dust jacket's top edge has two tears. Interior good condition.