Product Description

From a barbeque sauce that imbuse pork ribs with smoky flavor to a creamy hollandaise contrasting with crisp asparagus or refreshing pineapple salsa that sets off a single grilled fish, a delicious sauce can improve every dish. This is specially true when it comes to desserts -- think of an almond pound cake drizzled with orange sauce, or a banana split topped with hot fudge.

William-Sonoma Collection Sauce offers more than 40 terrific recipes from familiar favorites to fresh ideas. Each versatile sauce is presented as a part of an inspired dish, and you will find tempting fare to suit every course and every occasion. This beautifully photographed, full-color receipe collection is certain to become an essential addition to your kitchen library.

Product Details

• Amazon Sales Rank: #40742 in Books
• Published on: 2004-10-19
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 120 pages

Features

• ISBN13: 9780743261876
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Icing may be the last thing one worries about with a cake, but for other courses, the topping spooned over or cooked into a dish can make or break it. This new addition to the Williams-Sonoma library covers a broad range of sauces from around the world, presented in simple and elegant recipes. The first chapter contains French classics such as béarnaise and hollandaise, as well as essential sauces from other cultures (i.e., Mexican mole, Thai peanut sauce and Indian curry). Subsequent chapters offer basic dishes like a roast leg of lamb made luxurious with the addition of red pepper sabayon, linguine enhanced with lobster-tarragon sauce, and mango mousse topped with raspberry coulis. Variations are sometimes suggested, especially for versatile bases like pesto and mayonnaise, and the gorgeous photography bears out the theory that a well-prepared sauce drizzled over a plate can do wonders to stimulate the appetite. Most ingredients used in the recipes are readily available, and the instructions are patient and clear enough for less-experienced cooks. The appendix goes into even more detail about cooking techniques, and each recipe is accompanied by a margin note that either gives advice on buying and preparing ingredients or tells a little about the origins of sauces like Argentinian chimichurri and Cuban mojo. The Williams-Sonoma series is well loved for collecting essential recipes in a beautiful format, and this volume does not disappoint. Color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Customer Reviews

Another Great Cookbook From Williams Sonoma
I have a friend who is a professional chef, and a good one. One night we were discussing steaks, and he said that anyone can "do" a steak, but it is the exceptional cook who knows how to make the meal memorable with the right sauce. I believed him then and do so now: the right sauce makes a good meal memorable. However, my early explorations led me to recipes that were complex and time consuming, and thus frustrating

Then I came upon this little gem while searching the amazon.com roster.The title is a bit misleading, because the book provides suggested entrees (and desserts) for each sauce recipe. For example, the recipe for duxelles sauce has it accompanying veal chops, and the recipe for carmel sauce accompanies the recipe for carmel swirl ice cream.

Nontheless, the sauce recipes are clearly written and easy to prepare. The results so far have been exceptional.

So, if you want to kick your cooking up a notch, try this book. No disappointments so far.

Good Recipes
I like this series from WS because it is a great mix of recipes and reference. Sauce is more recipe than reference and technique. As the previous reviewer noted, these are not just recipes for sauce, but the for the foods that should accompany them as well. I prefer How to Make Sauces & Gravies from the Cooks Illustrated Library to this book.

Not a good addition to the WS Collection unless you collect them!
I honestly was surprised by this book. I own a lot of the other Williams-Sonoma Collection books and this one seems rather futile. I haven't used it once actually. I browsed through and realized that it doesn't have many sauce recipes, not all ones you'd be thinking of either (like some basic ones). I was a bit disappointed in the content. Most Williams-Sonoma cookbooks have sauce recipes that go with the featured recipe so don't bother buying this special volume unless you want the whole collection.