The Complete Book of Sauces: Recipes for More Than 300 Sauces and Dressings for Poultry, Meat, Fish, Pasta, Salads, Vegetables, and Desserts

Williams takes readers through the basics of sauce-making and provides special tips on each kind of preparation, with cross indexes that match the sauces according to their compatibility with meats, poultry, fish, vegetables, pasta, and desserts. Includes over 300 recipes for white and brown sauces, tomato-based sauces, mayonnaises, fruit and sweet sauces, and more. 80 illustrations.