.JUST ADD SAUCE (America's Test Kitchen, 2018, 318 pages, ISBN 978-1-945256-24-0 $29.99 USD paperbound) will pretty well sell itself. It's the 40th book they've published in the non-chronological series. This time they attack sauces: 175 simple and modern sauces that can be paired with 100 easy recipes – or make up your own!! There are small sauces, such as a dollop on veggies or drizzled on steaks, and large sauces, such as curries. All done with the American avoirdupois measurement system. The book could have been improved if it also used metric in the recipes, but at least it had metric conversion charts. The arrangement is, in fact, done up by size. The first chapter starts with drizzles and dollops, plus dips. Then it moves on to relishes and salsas, then vinaigrettes, pasta sauces, stir-fry, simmering sauces, and then dessert.
Audience and level of use: fans of the TV show
Some interesting or unusual recipes/facts: za'atar-rubbed chicken with yogurt-tahini sauce; roasted bone-in chicken breasts with leek and white wine pan sauce; sauteed pork chops with port-cherry pan sauce; arugula salad with pears and apple cider-sage vinaigrette; spring rolls with hoisin-peanut dipping sauce; Thai green curry with kale and squash.
The downside to this book: it can be dogmatic, but give it a chance – do it their way FIRST.
The upside to this book: their books are fairly comprehensive with notes on why the recipe works.
Quality/Price Rating: 90.