Williams-Sonoma Collection: Sauce - Binns, Brigit Legere, and Williams, Chuck (Editor)

"Sauce" demystifies the delicate art of sauce-making--a skill that can transform any dish. Cooks are made privy to the secrets of making Balsamic Reduction, Salsa Fresca, Beurre Blanc, Port and Dried Fruit Sauce, and many more. 42 recipes. 100 color photos.

Williams-Sonoma Collection: Sauce 2004, Free Press, New York, NY

ISBN-13: 9780743261876