Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors (Susan Volland) Pets novelist and post-colonial academic Mary

novelist and post-colonial academic Mary Anne Mohanraj introduces her mother's cooking and her own American adaptations

as well as color flags of each member of the U

Chicago chicken

Also included are mouth-watering recipes such as cattail crêpes

Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors (Susan Volland) Pets novelist and post-colonial academic MaryIn addition to over 150 recipes that reflect todays tastes for seasonal produce, international ingredients, and alternative dietary choices, there are dozens of tips and tables suggesting ways to adapt and customize sauces. There are innovative Meatless Reductions, international Sauces That Start with a Can of Diced Tomatoes, and an Endlessly Adaptable Stir Fry Sauce. Dont have time to make stock? Brew a quick Mock Stock or savory infusion. Not eating