Mastering Sauces

In Volland’s fourth book (after Green Black Red), she tackles the taxing art of making sauces, an endeavor that requires confidence and skill, a delicate hand, and a discerning palate. She groups sauces by flavor and texture, getting deep into specifics—which thickeners to use, how to create specific flavors using particular seasonings—and then applying those lessons throughout the book using practical examples. The extensive list of recipes includes the classic French sauces such as jus and béchamel, as well as lots of sauces from all over the globe, including Arkansas Chocolate Gravy and Hara Masala (Indian Green Spice Base). Volland also advises on using the correct pot for each sauce so as to risk the, say, burning the contents. This book should be added to the list of necessary equipment for making sauces, right after the whisk and double boiler. [em](Oct.) [/em]