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Modern Sauces: More than 150 Recipes for Every Cook, Every Day Hardcover – October 17, 2012


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Modern Sauces: More than 150 Recipes for Every Cook, Every Day + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs + Sauces: Classical and Contemporary Sauce Making, 3rd Edition
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Product Details

  • Hardcover: 256 pages
  • Publisher: Chronicle Books (October 17, 2012)
  • Language: English
  • ISBN-10: 0811878384
  • ISBN-13: 978-0811878388
  • Product Dimensions: 8.2 x 1 x 10.2 inches
  • Shipping Weight: 2.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Best Sellers Rank: #34,684 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe: Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise

Fried Eggs

Here is another recipe created by my friend Matthew Card. It’s a riff on eggs Florentine (eggs Benedict but with spinach instead of Canadian bacon or ham) and, like every dish he makes, it is turbocharged with flavor. It would also be delicious with any of the other sauces in this chapter, so feel free to experiment.

Avoid using a hard-crusted bread here. If you can’t find focaccia, substitute something tender and flavorful, such as brioche or a soft Italian loaf. Peppadew peppers, which originated in South Africa, are sweet, tangy, and only modestly hot. They are pickled and sold in jars in the deli section of well-stocked grocery stores.

Serves 4

Ingredients
  • Kosher salt
  • 1 large bunch Rainbow or Bright Lights Swiss chard (12 oz/340 g), leaves and stems separated and stems cut crosswise into slices ¼ in/6 mm thick
  • 4 tbsp/60 ml extra-virgin olive oil
  • 3 cloves garlic, minced
  • Pinch of Espelette pepper or red pepper flakes
  • ½ cup/80 g thinly sliced jarred roasted red pepper
  • 4 tsp minced pickled Peppadew pepper
  • 4 large eggs
  • 4 pieces focaccia, toasted
  • 1 cup/240 ml Saffron–Red Pepper Hollandaise

Bring a large pot of salted water to a boil. Add the chard leaves (not the stems) and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain, rinse well with cold water, and squeeze out as much excess water as possible. Chop coarsely and set aside.

In a large frying pan over medium-high heat, heat 3 tbsp of the olive oil over medium-high heat. Add the chard stems and a large pinch of salt and cook, stirring occasionally, until tender and lightly browned, 6 to 9 minutes. Add the garlic and Espelette pepper and cook, stirring, until very fragrant, about 30 seconds. Stir in the cooked chard leaves, roasted pepper, and Peppadew pepper. Cook, stirring often, until the flavors are blended and the chard is hot, about 2 minutes. Transfer to a medium bowl and cover to keep warm. Do not rinse the pan.

Break each egg into a small teacup. Return the frying pan to low heat and add the remaining 1 tbsp oil. Carefully slide the eggs from the teacups into the pan so they stay whole. Season them with salt, cover the pan, and cook until the eggs are just set, 2 to 3 minutes.

Place a piece of focaccia on each plate, divide the chard mixture evenly among the focaccia, top with an egg, and then spoon a generous blanket of the warm hollandaise over the top. Serve right away.

Review

"Food writer, editor, and Paris-trained chef Holmberg (Crepes) believes sauces are an integral part of everyday cooking. With these 100-plus recipes, organized by ingredient and method (e.g., Vinaigrettes, Chocolate Sauces), she shows readers that sauce-making doesn't have to be tedious. In a clear and encouraging voice, she explains how to season, store, portion, and improvise on classic sauces that elevate such dishes as Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise and Simple and Delicious Enchiladas. VERDICT Easily Holmberg's best cookbook to date, this uses delicious recipes-like the outstanding Rice Pudding with Cardamom Meringues, Lime Crème Anglaise, and Chunky Mixed-Berry Coulis-to put essential skills in context." - Library Journal

"Here's a book you'll use every day whether you're tossing together a quick salad or creating a dessert for a gala. Martha Holmberg's truly modern (read: simple, fast and tasty) sauces pump up the flavor and excitement of every dish. Think of these sauces as a culinary bag of tricks . I do." - Dorie Greenspan, author of Around My French Table

"Modern Sauces is my favorite book this year. It is destined to be a classic reference for the rest of my cooking life, on one of the most valuable but least understood facets of cooking: sauces. Martha Holmberg brings great intelligence and lucid writing and instructions to the important craft of sauces. She is both respectful of and illuminating about classic sauces, innovative in her thinking about contemporary sauces, and practical in terms of everyday cooking. This is a great book." - Michael Ruhlman, author of Twenty, Ratio and Salumi

More About the Author

Martha Holmberg is an award-winning food writer and editor, former publisher and editor of Fine Cooking magazine and, most recently, food editor of the Oregonian newspaper. She is also the author of Modern Sauces, Crepes, and Puff, all published by Chronicle Books. She lives in Portland, Oregon

Customer Reviews

I have at least 2 other books about sauces, one a tome!
Jo Ann Henderson
Great way to learn the basics of creating great sauces yourself, plus delicious recipes to help get you there.
HungryBear
The directions are very well presented and easy to follow.
Sandra Batte

Most Helpful Customer Reviews

76 of 80 people found the following review helpful By I Do the Speed Limit TOP 500 REVIEWER on December 11, 2012
Format: Hardcover Verified Purchase
As it is, I learned to make and finesse my sauces the hard way: Through trial and error, a lot of thought, much experimentation, several fairly useless sauce books--and even some tears (Oh, I remember some anguished, rushed, minutes when I'd be cooking for company!). Except for one time when I actually let a roux burn, I've never dumped a sauce in frustration. I've worked with it, learned from it, and made it into something we could eat. But, sometimes it wasn't fun. Sometimes it wasn't pretty....(my responses nor the sauce...). Thinking back, I guess I also burnt some caramel, too!

So, if you are looking to learn the why and wherefore of sauces--both savory and sweet, take it from me: Here is a terrific guide, written by a fantastic female chef who obviously loves to teach and coach. Her sense of humor also shines through every once in a while, too. You'd be crazy to pass by this opportunity, and the sooner you buy it, the better. (It won't do to borrow it from the library, as you'll want to refer to it often.)

I was a bit skeptical of this book--I am a tough critic--when the author started out with vinaigrette. I guess I don't like vinaigrette being termed a "sauce", and I didn't like pages of the book being wasted on dressings for salads. But there are some decent recipes in that chapter. At this time of year, I always have oranges on my countertop and paprika in my pantry; so (for me) there's at least one recipe in that chapter that works very well.

But she won me over in the chapter that discusses gravies.
Read more ›
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42 of 43 people found the following review helpful By Eric Seitz on November 25, 2012
Format: Hardcover Verified Purchase
Modern Sauces by Martha Holmberg is the best reference on how to make delicious sauces I have purchased to date. Definitely purchase the hardback, you'll be cooking sauces around it. The book covers many, many sauces
1. Vinaigrette's
2. Herb sauces
3. Tomato sauces
4. Vegetable, Chile, and Nut Sauces
5. Butter Sauces (yumm)
6. Cream Sauces
7. Hollandaise Sauces
8. Gravy, Jus, and Pan Sauces
9. Sabayon Sauces
10. Custard Sauces
11. Fruit Sauces
12. Carmel Sauces
13. Chocolate Sauces
Recipes included with each sauce section that incorporates some of the sauces is a big help, more recipes would have been nice. Additionally there are many helpful notes from the author. This book really has it covered when it comes to sauces. I recommend you add it to your collection.

E.Seitz
Pleasant Hill, Oregon
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22 of 23 people found the following review helpful By EDS on October 21, 2012
Format: Hardcover
Context. Yes, there are great recipes and pictures to make your mouth water, but what sets this book apart is the context that Ms Holmberg provides. There are 150 recipes that are interesting, tempting, and USEFUL because this very experienced writer and cook shares her brilliant insights, tips, and inspirations. Another plus, the ingredients are fresh and healthy and stuff normal people would have in their pantry or at their local market. I have tried some of the recipes already and have enjoyed reading many more. This will be my go-to gift this holiday season.
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13 of 13 people found the following review helpful By Polly from Minneapolis on October 25, 2012
Format: Hardcover Verified Purchase
My cooking needed some real inspiration and my copy of Modern Sauces arrived just in time. I appreciate the informative, engagingly written background on each category of sauces - great for beginners and more experienced cooks like myself. The cooking techniques are clearly explained, the tips on quick changes helpful. What makes Modern Sauces appealing to me is the level of sophisticated (for lack of a better word) taste that the recipes I have tried so far offer. Martha Holmberg's book has given me delicious new ways to "dress up" my old standards. (The chapter on gravy and pan sauces is worth the price alone.) It has also provided lots of new ethnic offerings and ingredients combinations I can hardly wait to try. I am inspired! Modern Sauces didn't disappoint.
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10 of 10 people found the following review helpful By Surfer Girl on November 25, 2012
Format: Hardcover
The friend to whom I sent Modern Sauces as a birthday present just called to thank me, and the smile in her voice was unmistakable. My friend happens to be one of the very best, most experienced cooks I know--with the one of the biggest, most discerning cookbook collections I've ever seen. Each year the challenge is on find her a New Favorite Cookbook. I'm happy to say I hit it big this year with Modern Sauces--my cookbook-obsessed friend is thrilled. "As soon as I put the book in my lap, it fell open to a seafood stew with aioli!" she exclaimed, and went on to list the recipes and techniques she can't wait to try. Every ten years or so a cookbook comes out that's capable of changing the way you think about cooking. Modern Sauces is that kind of once-in-a-decade book.
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8 of 9 people found the following review helpful By Elise on October 26, 2012
Format: Kindle Edition
As an avid cookbook collector, this isn't just another cookbook for gathering dust on my shelf after admiring the beautiful photography.
Modern Sauces is authoritative and an invaluable reference tool in the kitchen, but also practical and accessible for those who think of sauce technique as mysterious or too advanced. This book will remain within easy reach- whether it's for weeknight cooking, weekend projects, or entertaining- the recipes are useful from the first course to the last.
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