sauces, saucemakingThe world has been waiting for a better sauce book for so long.  Sauces, so often, are what divides a memorable restaurant meal from our more hasty efforts at home.

But pretty much every book just on sauces is a monster tome; essentially a textbook for a seminar on sauces at cooking school.  It’s overwhelming.  So when I saw Holmberg’s book, I had hopes that this would be the one – the book that offers answers for the 21st-century sauce aspirant.

Does it succeed? Click here to read today’s review of Modern Sauces in the Boston Globe.