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Williams-Sonoma Collection: Sauce Hardcover – November 8, 2004

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Editorial Reviews

From Publishers Weekly

Icing may be the last thing one worries about with a cake, but for other courses, the topping spooned over or cooked into a dish can make or break it. This new addition to the Williams-Sonoma library covers a broad range of sauces from around the world, presented in simple and elegant recipes. The first chapter contains French classics such as béarnaise and hollandaise, as well as essential sauces from other cultures (i.e., Mexican mole, Thai peanut sauce and Indian curry). Subsequent chapters offer basic dishes like a roast leg of lamb made luxurious with the addition of red pepper sabayon, linguine enhanced with lobster-tarragon sauce, and mango mousse topped with raspberry coulis. Variations are sometimes suggested, especially for versatile bases like pesto and mayonnaise, and the gorgeous photography bears out the theory that a well-prepared sauce drizzled over a plate can do wonders to stimulate the appetite. Most ingredients used in the recipes are readily available, and the instructions are patient and clear enough for less-experienced cooks. The appendix goes into even more detail about cooking techniques, and each recipe is accompanied by a margin note that either gives advice on buying and preparing ingredients or tells a little about the origins of sauces like Argentinian chimichurri and Cuban mojo. The Williams-Sonoma series is well loved for collecting essential recipes in a beautiful format, and this volume does not disappoint. Color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Brigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. She’s also helped many of this country’s most respected chefs—like New York’s Michael Psilakis (How to Roast a Lamb, Little Brown, 2009) and Los Angeles’ Joachim Splichal (Patina: Spuds, Truffles, and Wild Gnocchi, Collins, 1995)—turn their cookbook dreams into reality.

The Cook & The Butcher, her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the “rock-star” butcher Ryan Farr—San Francisco’s “King of Meats,”—Whole Beast Butchery (Chronicle, 2011) was nominated for a 2012 IACP award.

Her husband, actor Casey Biggs, has gained fame as the “Paso Wine Man,” via a viral video spot that was awarded the Wine Spectator Video of the Year, and won several Addys.
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Product Details

  • Series: Williams Sonoma Collection
  • Hardcover: 120 pages
  • Publisher: Free Press (November 8, 2004)
  • Language: English
  • ISBN-10: 0743261879
  • ISBN-13: 978-0743261876
  • Product Dimensions: 8.2 x 0.7 x 9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #118,776 in Books (See Top 100 in Books)

More About the Author

Author or co-author of twenty-five cookbooks and editor of many others, Brigit has collaborated with some of the country's most respected chefs, including New York's Michael Psilakis and Los Angeles' Joachim Splichal. She has not only written over two thousand recipes, she's translated countless non-user-friendly restaurant recipes into language (and results) the home cook can be proud to present to friends and family.

Meat has been much on her mind of late--not that it was ever far from the forefront. The Cook & The Butcher, her eleventh book for Williams-Sonoma, has just gone into wide release after six months exclusive to Williams-Sonoma stores and online. Her collaboration with San Francisco's "King of Meats," the rock-star butcher Ryan Farr, Whole Beast Butchery, comes out hard on its heels at the end of September. And, she foresees another sausage compendium in her future. (The first, 1997's Jody Maroni's Sausage Kingdom Cookbook, remains fresh and snappy to this day.)

Another recent collaboration, Mr Sunday's Soups (with Lorraine Wallace), topped the Amazon cookbook rankings for many, many months. Michael Psilakis's book How to Roast a Lamb, earned a James Beard nomination.

A Little Back-story: During ten years living in Europe, Brigit graduated from England's Tante Marie cooking school, owned a catering business in Spain, and edited the Costa del Sol's English-language magazine. She now divides her time between California's Central Coast wine country and New York's Hudson Valley. She has a black-and-white dog named Stella and an incredibly wonderful husband named Casey (aka "Paso Wine Man"--see the viral video on Youtube!). Together, they make Brigit's life most eminently worth living.

Television:
In addition to three appearances on the Today Show and various visits to regional television news programs, she developed the concepts and wrote 90 shows for the second season of Food Network's series Too Hot Tamales. At the time, the two hosts felt they had exhausted the Mexican repertoire and wanted to feature other Latin cuisines. Brigit brought Brazil, Cuba, Peru, Spain, and Portugal into their kitchen, thus helping to launch their pan-global explorations.

Teaching, Training, Travel:
Brigit has taught cooking classes for adults and children all over the country.
She earned a B.A. in Chinese Studies from Lewis & Clark College (additional coursework at Georgetown University, Soochow University, Taipei, and Monterey Institute of International Studies).

She has traveled extensively in Italy, France, Spain, Britain, and the interior of the U.S.A. Her irreverent driving-and-eating blog, Roadfoodie, became a cult classic and was named one of the "Best Food & Drink Websites" by the Huffington Post.

Customer Reviews

Most Helpful Customer Reviews

42 of 43 people found the following review helpful By John G. Gleeson Sr. on February 5, 2005
Format: Hardcover Verified Purchase
I have a friend who is a professional chef, and a good one. One night we were discussing steaks, and he said that anyone can "do" a steak, but it is the exceptional cook who knows how to make the meal memorable with the right sauce. I believed him then and do so now: the right sauce makes a good meal memorable. However, my early explorations led me to recipes that were complex and time consuming, and thus frustrating

Then I came upon this little gem while searching the amazon.com roster.The title is a bit misleading, because the book provides suggested entrees (and desserts) for each sauce recipe. For example, the recipe for duxelles sauce has it accompanying veal chops, and the recipe for carmel sauce accompanies the recipe for carmel swirl ice cream.

Nontheless, the sauce recipes are clearly written and easy to prepare. The results so far have been exceptional.

So, if you want to kick your cooking up a notch, try this book. No disappointments so far.
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21 of 22 people found the following review helpful By NuJoi VINE VOICE on October 22, 2005
Format: Hardcover Verified Purchase
I like this series from WS because it is a great mix of recipes and reference. Sauce is more recipe than reference and technique. As the previous reviewer noted, these are not just recipes for sauce, but the for the foods that should accompany them as well. I prefer How to Make Sauces & Gravies from the Cooks Illustrated Library to this book.
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19 of 20 people found the following review helpful By VJ Mackay on January 11, 2007
Format: Hardcover
I honestly was surprised by this book. I own a lot of the other Williams-Sonoma Collection books and this one seems rather futile. I haven't used it once actually. I browsed through and realized that it doesn't have many sauce recipes, not all ones you'd be thinking of either (like some basic ones). I was a bit disappointed in the content. Most Williams-Sonoma cookbooks have sauce recipes that go with the featured recipe so don't bother buying this special volume unless you want the whole collection.
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2 of 2 people found the following review helpful By Corey Livingston on September 4, 2010
Format: Hardcover Verified Purchase
This is a great first foray into more serious cooking, it's well explained, the pictures are very tantalizing, and the recipes are carefully planned. I like this book because of it's ease of use, no frustrating techniques or strange terminology, just very thoroughly explained food and recipes with carefully planned and operated methodology. If your just starting to really get into cooking this book offers the mother sauces (well it has hollandaise and it talks about mayo, and emulsion) and will help you understand the basics of continental cooking, as well as a few other things. The recipes are easy to follow and they are quite good, but they are also simple so you can build your own recipes from them. Not for the advanced cook though, I grew out of this book fast and wanted more challenges almost immediately, I usually lend it to my buddies who aren't the greatest chefs but have the heart to learn a thing or two.
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1 of 1 people found the following review helpful By S. Hamilton on February 19, 2014
Format: Hardcover Verified Purchase
It surprises me when people seem to not have a problem buying bottled sauces from William Sonoma at premium prices aren't thrilled by this handy book that makes do-it-yourself so easy. It's not as though I haven't made the classics before from a variety of sources but still nice to have them grouped in one handy book. Love the idea that they not only give the recipes but the "fixes" when the sauces break. Ditto my pet peeve in terms of reviews...giving an "meh" rating without ever having tried a single recipe. Had some asparagus "waiting" to be used and so I made the Hollandaise for my lunch as soon as it arrived...perfect! I really think in reading through the little book that between the pictures, how to, etc. it's a great teaching tool and a "must have" for the aspiring cook.
Nicely done...if you're iffy about whether you'd like it...check out your local library to look it over or online in the used book section of Amazon. I'm amazed at the quality as well as the price of books I've found available used on Amazon from sellers such as Goodwill who seem to always "under estimate" the condition of their books as well as having incredibly low prices and quick delivery. Since I use my cookbooks to cook with and not as coffee table or decorative items whether a book has a pristine dust jacket doesn't matter to me...If I love the cookbook I'll undoubtedly end up taking the dust jacket off and flicking bits of flour or something on the pages anyway.
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4 of 5 people found the following review helpful By Robert Thomson on January 20, 2007
Format: Hardcover Verified Purchase
This is a well written book with execllent photography, one would consider buying this to learn how to make the basic (mother) sauces as well as the newer sauces.

Also it's actually a great cook book too.
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1 of 1 people found the following review helpful By emh.gtown on January 12, 2011
Format: Hardcover
Great book I got it for my boyfriend for Christmas. He is very in to cooking and this book has fantastic pictures and recipes! So far we've tried 4 recipes and they have all turned out great :)
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1 of 1 people found the following review helpful By cookbooker on March 16, 2011
Format: Hardcover
This book has lots of great recipes! I have made at least 7 of them so far and they have all been wonderful! This is the only cookbook I own that I want to make every single recipe in it.
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