Named a Best Cookbook of the Year by the Washington Post and the Chicago Tribune "A fantastic resource for the home cook and an extensive collection of recipes

Classic Vinaigrette, tangy Cranberry-Lime Relish, rich Hollandaise Sauce--with this book, cooks learn how to prepare these and many other popular, but sometimes

The definitive cookbook on contemporary sauces that highlights fresh flavors and updated classics. Finally, a cookbook on sauces that is fresh, vibrant, and ali

Mamane "takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 ... recipes

A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiment