How to Make Sauces and Gravies [Hardcover]

Cook's Illustrated Magazine (Author), Jack Bishop (Editor), John Burgoyne (Illustrator), Editors of Cook's Illustrated Magazine (Author)

Editorial Reviews

Amazon.com Review

All cooks need a repertoire of easily prepared sauces and gravies. How to Make Sauces and Gravies provides succinct instruction for producing one. In fewer than 100 pages it offers illustrated, step-by-step directions for preparing classic and contemporary sauces and gravies--recipes, tips, and information that all cooks can use.

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

Product Details

• Hardcover: 96 pages
• Publisher: Boston Common Press; 1st edition (March 1, 2000)
• Language: English
• ISBN-10: 0936184442
• ISBN-13: 978-0936184449
• Product Dimensions: 7.1 x 5.2 x 0.4 inches
• Shipping Weight: 8 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #911,575 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

8 of 9 people found the following review helpful:

5.0 out of 5 stars Wonderful Book, November 14, 2005

By 

NuJoi "Create with me" (Chicago, IL United States) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)   

This review is from: How to Make Sauces and Gravies (Hardcover)

Don't let its humble appearance fool you, this is a great book on sauces and gravies. True to Cook's Illustrated's methodology, the book gives background testing info and the best recipe. Cook's prefers recipes that are quick and flavorful and this book follows suit. If you are looking for a tradional simmer-all-day type of sauce, this is not the book for you. My only complaint is that there is only one recipe for barbecue sauce -- a Kansas City style sauce. I also enjoy vinegar-based sauces, so that was a little disappointing.

5.0 out of 5 stars The Most Useful Cookbook I Own, May 30, 2011

By 

Hannah Jordan (St Paul, MN United States) - See all my reviews

This review is from: How to Make Sauces and Gravies (Hardcover)

I love the simplicity of this cookbook. If you are a sauce-lover like I am, you'll love it. The recipes are short & simple. They make creating fabulous sauces simple enough that even a person like myself who can barely cook can follow them and create impressive dishes. I got this with the purchase of an All-Clad pan and have come to depend on it over the years whenever I want to make a Bechamel, Sauce Mornay, etc. Fantastique!

4.0 out of 5 stars lacking, but gets the job done, July 15, 2010

By 

B. E Jackson (Pennsylvania) - See all my reviews
(REAL NAME)   

This review is from: How to Make Sauces and Gravies (Hardcover)

While How to Make Sauces and Gravies offers some really nice recipes in an informative manner, the book doesn't really provide you with information you already didn't know, making it not worth purchasing. You'd probably be better off looking elsewhere.