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Top rated sauces and toppings cooking books
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Best overall W. W. Norton & CompanyThe Food Lab: Better Home Cooking Through Science
A comprehensive, science-based cookbook that covers sauces and toppings with deep explanations and tested recipes.
- In-depth science behind techniques
- Wide variety of sauce recipes
- Highly rated and trusted
- Very long and dense
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Best comprehensive sauce guide HarperCollinsSauces: Classical and Contemporary Sauce Making
The definitive reference on classic and modern sauces, from a James Beard Award winner.
- Authoritative and detailed
- Covers hundreds of sauces
- Professional-quality results
- Expensive
- Advanced techniques may intimidate beginners
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Best value HarvestThe Complete Book of Sauces
An affordable, comprehensive collection of sauce recipes from around the world.
- Great price for content
- Wide international range
- Easy-to-follow instructions
- Some recipes lack depth
- No photographs
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Best for fundamentals Simon & SchusterSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Teaches the core elements of cooking, including building sauces and toppings, with a focus on balance.
- Transformative approach to cooking
- Beautiful illustrations
- Highly acclaimed
- Not exclusively sauces
- Some readers want more recipes
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Best for flavor pairings LITTLE, BROWNThe Flavor Bible: The Essential Guide to Culinary Creativity
An encyclopedic guide to ingredient pairings, essential for creating sauces and toppings.
- Extensive pairing database
- Inspires creativity
- No recipes needed
- Not a traditional cookbook
- Requires existing cooking knowledge
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Best budget pick Storey PublishingAll About Sauces: A Comprehensive Guide to Sauce Making
A focused, affordable guide with classic and contemporary sauce recipes for home cooks.
- Very affordable
- Clear instructions
- Good variety
- Simplistic for advanced cooks
- No photos
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Best for professionals HarvestSauces and Small Goods: A Professional Guide
A professional-level book covering sauces and charcuterie from a culinary school instructor.
- In-depth professional techniques
- Covers charcuterie too
- Great for serious cooks
- Expensive
- May overwhelm hobbyists
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Best international variety HOUGHTON MIFFLIN HARCOURTThe Sauce Bible: Guide to the Sauces of the World
A global tour of sauces, from classic French to Asian and Middle Eastern.
- Worldwide perspective
- Cultural context
- Well-organized
- Some recipes simplified
- Not for experts
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