Williams-Sonoma Collection: Sauce

by Brigit Binns

From a barbeque sauce that imbuse pork ribs with smoky flavor to a creamy hollandaise contrasting with crisp asparagus or refreshing pineapple salsa that sets off a single grilled fish, a delicious... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0743261879
• ISBN13: 9780743261876
• Release Date: November 2004
• Publisher: Free Press
• Length: 120 Pages
• Weight: 1.53 lbs.
• Dimensions: 0.7" x 8.7" x 9.1"

Customer Reviews

A-salted

Either this book is full of misprints or the author is a salt fiend. The Flank Steak with Chimichurri sauce (page 86) calls for 1 tablespoon of salt. The Salmon with Charmoula (page 42) calls for 1 teaspoon of salt. The Lamb with Red Pepper Sabayon (page 41) calls for 1 teaspoon salt. The recommended daily intake for sodium is 2400 mg, or less than a half-teaspoon of salt. These recipes serve four or six, so each of these recipes will fill your daily allowance of salt, and the Chimichurri has two days' allowance for salt.

Sauces

This is a well written book with execllent photography, but not what one would consider buying to learn how to make the basic and newer sauces. It's actually just another great cook book.