Here are recipes for more than 500 sauces of every variety--from bearnaise and hollandaise to ketchup and anchovy sauce. Especially tantalizing are the dessert sauces using liquor, fruits, cinnamon, or chocolate. Only simple ingredients are required and each recipe can be made in just 10 minutes. 33 line drawings.

Here is the most extraordinary cookbook of its kind ever written, a definitive work of well over 400 pasta sauces & variations, many with outstanding features, including 148 sauces that can be prepared in the length of time it takes pasta to cook. The sauce selection covers all the old favorites with recognized names, plus many closely held sauces (secret old family recipes) from Italy & America. In addition, we equally accommodate the changing taste of the American cook by including new sauces & updated nutrition information. The book is divided neatly into twenty-one sauce categories, & that allows the cook to select a category & then easily scan the chapter contents for a sauce that fits their needs! Plus, our cross referenced index allows the cook to search for a sauce by ingredient(s) or specific name! I will sum up my comments about the sauces in this book by sharing an unforgettable compliment I received from a friend (a chef in his own right), who once after an informal homestyle meal, speaking in broken English, said in his own inimitable way, "You gotta my Momma hide in this'a kitchen some 'aplace!" Order direct from Marcus Kimberly Pub. Co., 2701 Watt Ave., Sacramento, CA 95821 (916) 488-1830.

Cooks have access to the largest and most extensive collection of delectable pasta sauces in this comprehensive sauce cookbook.

Demonstrating a variety of easy-to-make, delicious sauces, an illustrated collection offers more than 150 recipes, including practical preparation advice, comprehensive instructions, and a chart that suggests tasty food and sauce combinations.

Sauces, Dips & Drizzles to Elevate & Inspire Your Cooking with Ease In The Art of the Perfect Sauce, Lorilynn Bauer and Ramin Ganeshram will help you breathe new life into your dinners with tasty sauces that are a breeze to make. With decades of culinary experience between them, they know the importance of a good sauce for restaurant-quality meals in your kitchen. Using traditional and modern twist recipes for gravies, glazes, compound butters, syrups, aioli and so much more, you’ll be able to add depth to everything from meat and poultry to vegetables and fish. Try pairing the Spicy Black Tea Jus with filet mignon for an elegant evening meal or toss Caramelized Garlic and Shallot White Wine Sauce with your favorite pasta for creamy perfection. A splash of Buccaneer Chimichurri pushes a freshly grilled steak to a whole new level and Candied Ginger and Apricot Sauce takes waffles from average breakfast to 5-star brunch in no time. With this cookbook you can master the art of reinventing meals, one simple and delicious sauce as a time.

The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods­--plus, for the first time, color photography throughout.

Sauces Reconsidered: Après Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces’ physical properties. While itis not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces’ intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.