In France during the 1970s and 1980s, Nouvelle Cuisine became known partially because chefs created lighter sauces with natural reductions, often thickened with cream, butter, yogurt, cheese, vegetable purees, or foams. Refined starches, including arrowroot and potato starch, came into use as thickeners because they were lighter and could be quickly added at the last minute. The practice of presenting the sauce under a plated item, rather than ladled over it also became popular during this time. The extensive sauce pairing and recipe chapters help cooks use the sauces to their greatest advantage, partnering meat, fish, chicken, vegetables, pasta, and desserts. This book is a timeless reference and cookbook essential in any kitchen.