THE ART OF MAKING SAUCES AND GRAVIES

The author comes to the rescue of the novice brooding over bare, dry meats and vegetables and the accomplished cook looking for new worlds to conquer with wire whisk and wooden spoon. With a sane word or two about basic principles (and an invaluable list of flour substitutes), the author whips up a fragrant group of tantalizing (to the beginning cook) white sauces. Butter-based and egg-thickened sauces, cold sauces, herb sauces and savory butter treats, marinades and specialty sauces, and dessert sauces receive loving attention before gravies are introduced. Recipes simple but pleasing.