Moving away from traditional lesson plans, Susan Volland teaches the "whys" and "hows" of sauce-making so cooks can better understand their ingredients to create the dish they want. In addition to over 150 recipes that reflect today's tastes for seasonal produce, international ingredients, and alternative dietary choices, there are tips on how to make sauces when you're in a hurry or don't have all of the ingredients, or if you need to customize them for vegan or gluten-free diets. Along with menu suggestions and an extensive troubleshooting guide, the recipes here include New Mexican Red Chile Sauce, Spicy Sesame Dipping Sauce, Ginger Miso Dressing, White Cabbage Pico de Gallo, Tikka Masala, and Classic Caesar Salad.