[B.Adams]

I am looking for recommendations for a good book on making a range of sauces for use on pasta, meats, veggies ect? Every time I use the jar I feel ill after eating. I would like to start making my own sauces so I know what I am eating and I am sure I can make something better than the jar.
Thanks,
Brian

[shelta]

Originally Posted by B.Adams

I am looking for recommendations for a good book on making a range of sauces for use on pasta, meats, veggies ect? Every time I use the jar I feel ill after eating. I would like to start making my own sauces so I know what I am eating and I am sure I can make something better than the jar.n
Thanks,
Brian

Lots of books around now, but still like an old standby, "Saucier's Apprentice" by Raymond Sokolov. Amazon has it, check out the reviews.

[boar_d_laze]

I'd like to know about your general level of cooking before recommending any particular book. I get the feeling, perhaps mistaken, that you'd be better served by a good general cookbook which includes a variety of sauce recipes than a specialized saucing book. Sauce books presume a level of expertise and ambition which has you making your own stocks before the sauces.

In the meantime, here's a simple, Italian style tomato sauce which can be adapted in any number of ways: Easy Basic Tomato Sauce, AKA Sugo for Honorary Paisans

Tell us what you think,
BDL

[Ishbel]

'The Magic of Saucery' by Sonia Stevenson - she's a UK chef - I've been on a couple of her cookery courses - she's old school and brilliant!

[KYHeirloomer]

Although it may be too encyclopedic for your needs, James Peterson's Sauces: Classical and Contemporary Sauce Making, pretty much covers anything you might want to know.

Whatever book(s) you decide on, be sure and use our direct link to Amazon when ordering, so that Cheftalk gets the credit.

[cyberdoc]

For pastas, this one has some good recipies. Additionally it is available at Amazon:

The Complete Book of Pasta and Noodles

[B.Adams]

BDL I would consider myself an above average home cook but maybe I should be seeking a good general cookbook instead if you can recommend one or two that would be great.

I am going to check out a few of the other books mentioned too.

Thanks for all the replies,

Brian

[Ishbel]

I've been on a few courses where Sonia Stevenson has been the chef. She is an amazing cook and does some really interessting things with sauces. Mind you, she's a British chef, so her recipes may not be so easy for Americans to follow. No 'cups' etc!