Sauces

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Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition, this work is hailed as a comprehensive and comprehensible reference on sauces. Renowned chefs praise its well-written text, making it enjoyable enough to read in bed. Critics note that the author has created a manual for professional cooks that is destined to become a classic reference. This cookbook stands out as one of the best reference works, catering to a growing audience of culinary enthusiasts seeking connected and nuanced information. It is described as a book that encapsulates all there is to know about sauces, setting a high standard for both professionals and amateurs. The art of sauce making is emphasized as essential for serious cooking, and the book is considered a must-have for a new generation of creative cooks looking to innovate on classical French techniques. Overall, it is recognized as a comprehensive and inspiring reference book that continues to resonate with chefs and home cooks alike.