Incoming Resources
- Sauces, classical and contemporary sauce making, James Peterson
- The complete book of pasta sauces, the best Italian pestos, marinaras, ragùs, and other cooked and fresh sauces for every type of pasta imaginable, Allan Bay
- Paul Gaylor's sauce book, 300 world sauces made simple, Paul Gayler ; photography by Richard Jung
- Sauces & shapes, pasta the Italian way, Oretta Zanini De Vita, Maureen B. Fant ; illustrations by Luciana Marini ; photography by Gentl & Hyers/Edge
- Anything's pastable, 81 inventive pasta recipes for saucy people, Dan Pashman ; foreword by J. Kenji López-Alt
- The French cook, sauces, Holly Herrick ; photographs by Steven Rothfeld
- Low & slow, the art and technique of braising, BBQ, and slow roasting, Robert Briggs ; photography by Phil Mansfield
- Salsas and moles, fresh and authentic recipes for pico de gallo, mole poblano, chimichurri, guacamole, and more, Deborah Schneider ; photography by Maren Caruso
- Truly Mexican, Roberto Santibanez with J.J. Goode and Shelley Wiseman
- The complete book of pasta and noodles, by the editors of Cook's Illustrated ; preface by Christopher Kimball ; illustrations by Judy Love ; photographs by Daniel J. van Ackere
- The sauce bible, a guide to the saucier's craft, David Paul Larousse
- Pasta sauces
- The make-ahead sauce solution, elevate your everyday meals with 61 freezer-friendly sauces, Elisabeth Bailey
- Sauces reconsidered, après Escoffier, Gary Allen
- Sauce basics, 87 recipes illustrated step by step, Keda Black ; photographs by Frédéric Lucano
- Wing it, by Christopher O'Hara
- Pizza night, deliciously doable recipes for pizza and salad, Alexandra Stafford ; photographs by Eva Kolenko
- Get saucy, make dinner a new way every day with simple sauces, marinades, dressings, glazes, pestos, pasta sauces, salsas, and more, Grace Parisi