Choosing the right sauce can transform a dish, but knowing why a sauce works is what changes the way you cook entirely. This book brings together approximately 240 sauce recipes drawn from kitchens across Italy, France, Spain, Germany, Scandinavia, Japan, China, Southeast Asia, India, the Americas, the Middle East, and Africa — all organized into 12 structural categories such as broth and dashi, tomato-based, herb and green-based, emulsion, fermentation and umami, spice and chili, and more.
The author, Fabio, spent years traveling to top restaurants around the world, learning directly from leading chefs across different languages and culinary traditions. What he compiled here goes beyond a recipe collection. Each sauce is presented alongside the history, culture, and philosophy of the land where it was born, giving you a way to understand not just how to make a sauce but why it exists in that form.
The book is structured so you can approach sauce-making through its underlying logic rather than memorizing individual recipes. Once you grasp the 12 frameworks, you gain a way of thinking about flavor pairing and sauce construction that applies to any cuisine. It reads as much as a culinary reference as it does a book of cultural insight — the kind of volume you return to throughout your cooking life.
Published by Genkosha. Brand new, 288 pages, 2026 publication.
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