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Sauce-Making for Everyone
By Martha Holmberg • Photographs by Ellen Silverman
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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.
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