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Wed, 09 Aug 2006
Book Review: The Complete Book of Sauces by Sallie Y. Williams
This morning I made my favorite breakfast dish, Eggs Benedict, and served it with Hollandaise Sauce from the recipe in this book. Emulsified butter sauces (like Hollandaise) are tough to make just right (I have failed before), but this book really laid out a nice technique to prepare it perfectly. Next time I serve steak for dinner, I'll whip up some Bearnaise Sauce to go with it! This is a great book to have on the shelf in your kitchen. The book is well organized and includes a section in the back that lists sauce recommendations for various categories (beef, eggs, fruit, pasta, etc). Very handy. If you are already ordering something from Amazon and are just a few dollars short of the "Free Super Saver Shipping" threshold, then toss this $11 book into your shopping cart. It's worth it.
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