Essential Homemade Sauces Cookbook

“Mark Driskill’s Essential Homemade Sauces Cookbook removes any fear from cooking complex food. These recipes are approachable and do not require using every pot and pan in the kitchen. A diverse range is included–from traditional French classics to intensely flavored sauces from south of the border and Southeast Asia. The flavorful sauces in this book will become go-to standards when cooking for family and friends.” –Frank Stitt, Executive Chef and Owner, Highlands Bar & Grill, Bottega and Chez Fonfon
“Sauces can be intimidating, but Mark makes them simple and delicious. I love that you can use this book every day, from dressing up a simple salad at lunchtime to slathering your barbecue ribs. This is a cookbook to keep on your kitchen shelf within easy reach.” –Marti Buckley, author of Basque Country
“There are few cooks who are as steeped in tradition and formal training as Mark Driskill yet remain instinctively tuned in to making food that is above all else soulful, satisfying, and undeniably delicious. Mark’s balance of technique, good instincts, and raw talent is a rare find in the modern culinary landscape.” –Mauricio Papapietro, Chef and Owner, Brick & Tin Restaurant

Mark Driskill went to culinary school at Johnson & Wales in Charlotte, North Carolina. After school he quickly worked his way through the ranks from sous chef, to lead butcher, and eventually to head chef. Most recently Mark became the coordinator of Time Inc.’s food studios. While there, Mark developed recipes for publications such as Southern Living, Coastal Living, Food & Wine, and People.

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