Essential Homemade Sauces Cookbook - by Mark Driskill (Paperback)

Book Synopsis

Add flair and elevate your culinary creations with sensational sauces

Sauces are fun ways to finish dishes with originality and exciting cultural variations. From vinaigrettes to barbeque to curries and even dessert finishings, The Essential Homemade Sauces Cookbook is filled with blends based on cream, eggs, herbs, tomatoes, and much more. Learn how each base ingredient works to create sauces with equally delicious and specific purposes.

From Classic Marinara to Chile-Rubbed Hanger Steak with Classic Chimichurri, each sauce family begins with a basic version before branching out into more unique and interestingly delectable derivatives. Use the pairing charts to learn ideal matches with beef, chicken, lamb--even tofu! As you try each homemade sauce, your familiarity and confidence for sauce making will increase as well. It's time to get saucy!

Inside you'll find:

• Sauce galore--Discover 15 sauce types with 3 recipes for each to appeal to a wide array of tastes, plus 2 companion dishes for each sauce family.
• Organized by family--In every chapter, each sauce is divided into clear and distinguishable families, an ode to the French mother sauces.
• Make it your own--Don't just follow these recipes--experiment with sauces and combinations to build something that's truly yours.

Learn how accenting flavors elevates meals and expands your options!

Review Quotes

"Mark Driskill's Essential Homemade Sauces Cookbook removes any fear from cooking complex food. These recipes are approachable and do not require using every pot and pan in the kitchen. A diverse range is included--from traditional French classics to intensely flavored sauces from south of the border and Southeast Asia. The flavorful sauces in this book will become go-to standards when cooking for family and friends." --Frank Stitt, Executive Chef and Owner, Highlands Bar & Grill, Bottega and Chez Fonfon

"Sauces can be intimidating, but Mark makes them simple and delicious. I love that you can use this book every day, from dressing up a simple salad at lunchtime to slathering your barbecue ribs. This is a cookbook to keep on your kitchen shelf within easy reach." --Marti Buckley, author of Basque Country

"There are few cooks who are as steeped in tradition and formal training as Mark Driskill yet remain instinctively tuned in to making food that is above all else soulful, satisfying, and undeniably delicious. Mark's balance of technique, good instincts, and raw talent is a rare find in the modern culinary landscape." --Mauricio Papapietro, Chef and Owner, Brick & Tin Restaurant

About the Author

Mark Driskill went to culinary school at Johnson & Wales in Charlotte, North Carolina. After school he quickly worked his way through the ranks from sous chef, to lead butcher, and eventually to head chef. Most recently Mark became the coordinator of Time Inc.'s food studios. While there, Mark developed recipes for publications such as Southern Living, Coastal Living, Food & Wine, and People.