Sauces are what make bland ingredients into gourmet food, what hide the fact you've maybe left the roast in a little to long, and what draw attention to (or sometimes from) the nuances of flavor in the best ingredients. The Saucier holds a position of honor in any good kitchen - with these fantastic recipes, you'll be honored in your own kitchen.
We didn't starve, but we didn't eat chicken unless we were sick, or the chicken was.
Bernaard Malamud
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