Just Add Sauce: A Revolutionary Guide to Boosting the Flavor of Everything You Cook

by America's Test Kitchen (editor)

Boost the Flavor of Everything You Cook!Let sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that use them in creative, inspired ways. Just Add Sauce is structured to help you find and make exactly what you're in the mood for. Start with sauce and then plan your meal, or start with your protein and find the perfect sauce with our pairing suggestions. Sauce recipes include Foolproof Hollandaise, Lemon-Basil Salsa Verde, Vodka Cream Marinara Sauce, Onion-Balsamic Relish, Ginger-Scallion Stir-Fry Sauce, Mole Poblano, Rosemary-Red Wine Sauce, and Honey-Mustard Glaze. More than 100 recipe pairings include Sun-Dried Tomato Pesto-Rubbed Chicken Breasts with Ratatouille, Garlic-Roasted Top Sirloin with Tarragon-Sherry Gravy, and Green Bean Salad with Asiago-Bacon Caesar Dressing.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

327 pages, Kindle Edition

Published February 27, 2018

About the author

America's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008.

Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Learn more at https://www.americastestkitchen.com/.

Reviews

[Amy · Rating 4 out of 5]

There is [literally] a little of something for everyone, in this book!

Ingredients are common and recipes seem simple enough to follow. I xeroxed a few things that I would like to try, including a yogurt sauce, a simple cranberry sauce, and a honey-mustard glaze.

There are also recipes for different types of mayonnaise, hollandaise, other yogurt & cream sauces, condiment sauces, herb sauces, relishes, chutneys, salad dressings, pasta sauces, wine reduction sauces, gravy, stir fry sauces, simmering sauces, barbecue sauces, more glazes, dessert sauces (including multiple chocolate and caramel sauces), and more!

This book also contains some specific recipes for dishes that include the sauce recipes from another part of the book.

The only thing that would have made this book better would have been if America's Test Kitchen would have included MORE color photos of the sauces.

Excellent!

[Janet Martin · Rating 5 out of 5]

My husband wants sauce on just about everything--and despite a personal portfolio of sauces, I am always on the lookout for something fast and yummy. Of course lower calorie is also a good thing, but not a deal breaker for him. This book is a real winner. Not only are the sauces fast and easy, most include lots of ideas in less traditional uses. They also cover a wide range of cuisines, so while a few traditional European recipes--updated--are there, you will also find curries, salsas, and East Asian stir fry and dipping sauces. A terrific book--not a lot of background text, but many variations and tips.

[Bill Marsano · Rating 5 out of 5]

By Bill Marsano. Many and wondrous have been the great leaps forward in the field of cookery. The step from stick to wooden spoon—how about that? Or from mixer to Cuisinart? Personally I think one of the greatest was the invention of absorbent paper towels. But all these pale beside the invention of SAUCE. With sauce man began the long march toward civilization, from hacking lumps of raw meat off the still-warm corpse of a wooly mammoth that has been led over the edge of a cliff by wily Neanderthals to cooking said meat and serving it with a spicy hoisin glaze, trilobite potatoes and a cellar-temp cabernet. Both the new cook and the veteran can profit from this volume from America’s Test Kitchen, which presents Hungry Reader and Hassled Homemaker alike with sauces familiar and obscure, from curry and coulis to vinaigrette and yogurt with mole and pesto in between—about 230 all told. Each is accompanied by recipes that go well with it, and there are details on the saucier’s batterie de cuisine for making it and instructions for decorative, restaurant-style plating (my favorite is the Dollop and Swoop), for serving it.The recipes aren’t chef-challenging ordeals requiring long hours at the piano (that’s what a French chef calls his stove) and a slavey to do the grunt work. Instead they’re fairly common or routine ones that become something special merely by the application of that wondrous invention, sauce. That means putting this book to work in your kitchen will be, among other things, fun. And of course, the wise cook never tells how easy it can be., I learned that from years of making jam—everyone I gave it to for Christmas or whatever was stunned to learn that I had, they assumed, slaved over the hot stove for endless hours to make it. Actually, making jam is pie-easy, but I thought it wrong to dispel their cherish illusions.--Bill Marsano has for 30 years been an enthusiastic but modest home cook who has a lot to be modest about.

[Cheryl · Rating 5 out of 5]

As a moron in the kitchen, I really appreciate this book!

[Angelica]

(Reserving rating for after I’ve tried the recipes I bookmarked. Feels like a 5*.)

I skimmed through this book before my library loan ran out. I like the way that it’s laid out—although as an eBook, some of the pages weren’t great, but that could be due to font sizing, margins, and other settings—and appreciate all of the cross-referencing.

At this point in my cooking experience, I feel like I have a good handle on how to cook our favorite proteins and vegetables, but sometimes those methods are locked into specific recipes or are relatively plain. I hoped this book would help add some variety, and I’m excited to try many of these sauces.

My favorite things about this book overall:
• Each section has short recipes for each sauce, some with variations included.
• Many have suggested applications (e.g. what it goes best with) that are quick to read through for those who want to use this book as a springboard.
• It includes full recipes of some dish suggestions using many sauces for those not comfortable winging it. (I have to admit I am still here; I will probably be trying more of the full recipes than just the sauce recipes.)

Other neat things:
• The sections on building a good sandwich, rice bowl, and stir fry. Not exactly recipes, but better than just providing the suggested sauces.
• They have a section on plating!
• The photography is of course gorgeous.

I feel like I will end up giving this a 5-star rating because in my experience ATK recipes are solid. While I like the hyperlinks in the eBook, I think I would probably go with the physical book for formatting reasons. Honestly this could be a good coffee table book too.

[Sarah Lee · Rating 5 out of 5]

Lots of recipes for sauces from scratch, but it also has recipes to go along with the different sauces which is what sets it apart from other sauce recipe books for me. Lots of full color pictures, and the recipes are written well and easy to understand.

[Kaitee Purdon · Rating 4 out of 5]

Lots of great sauces in here. My husband raves about the caesar dressing, although I think it's only so-so. Still, highly recommend.

[Heydi Smith · Rating 3 out of 5]

Super fantastic, the sauce book of my dreams.

[Shannon · Rating 3 out of 5]

A few sauces were a new twist on an old favorite. A lot of it I already have in my wheel house.

[Allison · Rating 5 out of 5]

Love Test Kitchen cookbooks...I can depend on their ability to show the best way/most flavourful dishes.

[Max Pietsch · Rating 4 out of 5]

Really interesting. I like how it covers all the sauces. A lot of the sauces don't last long, and I'm lazy, so I just buy sauces now, but if you want a book on how to make sauces this is it.

[Carol Fischer · Rating 5 out of 5]

Arrangement of book outstanding, well organized. Set up so one can review list of sauces or by types of dishes. As always, these recipes have been well tested and are reliable.

[Heather.loves.books · Rating 3 out of 5]

These aren't recipes we enjoy

[Dray · Rating 5 out of 5]

Nicely organized and fairly extensive, this book offers sauces, glazes, vinegrettes, etc and then offer sample of recipes using those sauces. I found it informative and easy to use.

[Laurla2]

- an interesting book. lots of things i'd like to try.

- the recipes for how to use those all those sauce recipes seem helpful.