Taste Canada Food Writing Awards nominee Elisabeth Bailey’s newest book features 61 flavour-packed recipes for sauces that freeze beautifully and make home cooking easy. They run the gamut from traditional sausage ragu to Thai peanut, Gorgonzola chive butter, all-American barbecue, coconut lemon, Parmesan leek, cheesy cashew garlic, and Meyer lemon spinach. Every recipe is accompanied by a quick-reference chart showing the best base combinations of proteins and vegetables. With a few of these sauces stashed away in the freezer, a great meal can be topped off in minutes.