Beginning with a discussion of sauce basics that explores deglazing, reducing, and thickening, the book then provides recipes, with variations, for skillet sauces, chicken jus, turkey gravy, and more. Thus, for example, a master recipe for herb skillet sauce is followed by variants that include Lemon Caper Skillet Sauce and Fresh Tomato and Basil Skillet Sauce. Also included are exemplary recipes for mayonnaise, hollandaise, and barbecue sauces and Asian-inspired recipes like Hoisin Sesame Dipping Sauce. Throughout, underlying techniques are explored and illustrated (pan-sauce preparation is a good one), and sensible tips abound (when chopping garlic to make a purée, occasional pressure on the mixture with the side of knife speeds the process, for example).
A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm