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Sauces Made Easy with Step-by-Step Photographs
(Williams-Sonoma)
ISBN 0-7432-6737-0
Published April 2006 - Hardcover - 142 pages - $19.95

Many foods are completed or enhanced with a sauce, either sweet or savory.  Think ice cream and hot chocolate or caramel sauce, salad with vinaigrette, or meat and gravy.  Even barbecue sauce.  And sauces that are handmade from fresh ingredients are soooooo much better and not impossible to make.  Trusted Williams-Sonoma have put together this gloriously handy book of Pan Sauces & Reduction Sauces; Emulsions & Butter Sauces, and Salsas, Purées & Relishes.  They also offer helpful stock recipes and Key Techniques, where you'll learn to dice, how to clarify butter, how to thicken sauces, deglazing, and more.  You'll even learn how to "fix a broken sauce".  They recommend that you learn the Master Recipes first and then you can build on them when branching out with other sauces.  I love this: "Remember, any time you spend in the kitchen is an investment in your skills".  Some tantalizing sauces I'd like to try (I do make sauces, from scratch) include: Béarnaise Sauce (I adore tarragon); Mint Pesto; Pineapple-Mint Salsa, and Peach Chutney.  I've yet to make my own mayonnaise - I've got to try one day.  Please read their "Understanding Sauce Ingredients", and "Cooking, Seasoning & Serving Sauces", especially if you're a beginner at sauce making - the more you know and understand, the better sauces you'll make.
Look and feel more professional in your kitchen - serve a sauce!
Superbly illustrated.  No nutritional guides.  Great Chef's Tips and Recommended Uses.
Conclusion - Follow the rules and elevate your cooking to new heights.