When I saw this cookbook at one of my favorite book sales last weekend, I picked it up to see what it said about white sauces. Chapter three is nothing but white sauces. I was thrilled and dropped it into my bag of books to buy. When I got home and dove into my huge stash of books, I wanted to see this one first. The chapter explanation of white sauces could have been written word-for-word by my beloved seventh grade teacher, along with twenty pages of what to do with it. After the white sauces came the chapters of wine sauces, butter sauces, mayonnaises, tomato sauces, fruit sauces, sweet sauces, pasta sauces, and more. Advice is given for such problems as how to get rid of lumps, how to keep mayonnaise from separating, and how to achieve a sauce with a shiny, silky texture.
The reason why sauces are still with us is that they enhance and complement many varieties of the foods we serve. With this book, you will probably be able to make just about anything or maybe just come up with some new ideas for dinner. And whatever you can’t find here, I bet it’s in my 7th grade notebook.