100 Sauces From the Golden Age of Cooking

100 Sauces from the Golden Age of Cooking is a culinary journey through two centuries of sauce-making mastery — from the grand kitchens of 18th-century France to the home tables of postwar Europe.This collection revives the artistry, balance, and craftsmanship that once defined fine dining, presenting 100 timeless sauces adapted for the modern cook.Across 26 beautifully structured chapters, readers rediscover the foundations of classic cuisine — the mother sauces, reductions, emulsions, and dessert pairings that built Western gastronomy. Each recipe includes thoughtful adaptations, ingredient notes, and historical context, honoring the traditions of chefs like Carême and Escoffier while embracing today’s home-friendly methods.From the buttery perfection of Hollandaise to the rustic charm of Apple Cider Pan Sauce, from the elegance of Crème Anglaise to the innovation of Vegan Beurre Blanc, this book bridges the gap between heritage and creativity.Every sauce tells a story — of culture, trade, and taste — culminating in the 100th creation, the Golden Age Signature Sauce, a modern fusion symbolizing the rebirth of classic cooking in today’s kitchen.The final chapters and Sauce Revival Toolkit offer more than recipes — they provide a complete system for lifelong culinary growth, including ratio wheels, substitution tables, printable label templates, a 30-day practice challenge, and even a Certificate of Culinary Revivalist to commemorate completion.In this book, you will:Master the 5 Mother Sauces and their countless variations.Learn 100 refined recipes with step-by-step instructions and modern adaptations.Explore the evolution of sauce-making from 1750–1950 through culture and technique.Build your own sauce journal, pantry system, and personal legacy of flavors.Celebrate completion with a printed certificate marking your culinary achievement.Perfect for:Home cooks seeking to elevate their craft with classical techniques.Culinary students studying foundational European sauces.Food historians and enthusiasts of traditional gastronomy.Modern creators looking to fuse past elegance with present innovation.