Sauces

What would pasta be without pesto, asparagus without hollandaise sauce, patatas bravas without aioli, fries without ketchup, or baked apples without vanilla sauce? Exactly: only half as delicious! This is a perfect reason to dedicate an entire book to beloved sauces. Author Anne-Katrin Weber has done just that with her GU kitchen guide on sauces, ensuring that you will float in sauce heaven at home. So: no more ready-made sauces! Whether tried-and-true classics or entirely new creations, whether fiery-hot or fruity-sweet, whether for a quick pasta dish or a luxurious Sunday roast – cooking for yourself is much better and much tastier. And by the way: questions like "Can I have seconds? And another spoonful of the sauce?" will definitely be heard more often in the future. So that you can even call yourself a saucier in the end: deglazing, emulsifying, reducing – with the sauce ABC, these are no longer foreign terms.