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About Mark Driskill
Mark Driskill went to culinary school at Johnson & Whales in Charlotte, North Carolina. After school he returned to his native Alabama to work at Frank Stitt's Highland's Bar and Grill. Beginning in the pastry kitchen, he quickly worked his way through the ranks to sous chef, lead butcher, and eventually lead grill cook. Chef Driskill continued this invaluable experience of working under Frank Stitt by coming on as the head chef and kitchen manager of Bottega Cafe at the early age of 26. A relationship with Mauricio Papapietro welcomed Chef Driskill on as the head chef of the launch team of Brick & Tin in Mountain Brook, Alabama. Papapietro's mentorship and friendship was instrumental to Chef Driskill as he started a new restaurant.
Following his time with Papapietro, Chef Driskill accepted a position with Time Inc. as the coordinator of their food studios. While there, he developed recipes for publications such as Southern Living, Coastal Living, Food & Wine, People, Health, Real Simple, and MyRecipes. He has contributed to numerous cookbooks as well as provided the food styling in magazines of several Fortune 500 companies. Mark and his wife, Ashley, now own Ash Neighborhood Bar & Grill in Homewood, Alabama. They have three children: Henry, James, and Catherine.
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Books By Mark Driskill
Add flair and elevate your culinary creations with sensational sauces
Sauces are fun ways to finish dishes with originality and exciting cultural variations. From vinaigrettes to barbeque to curries and even dessert finishings, The Essential Homemade Sauces Cookbook is filled with blends based on cream, eggs, herbs, tomatoes, and much more. Learn how each base ingredient works to create sauces with equally delicious and specific purposes.
From Classic Marinara to Chile-Rubbed Hanger Steak with Classic Chimichurri, each sauce family begins with a basic version before branching out into more unique and interestingly delectable derivatives. Use the pairing charts to learn ideal matches with beef, chicken, lamb—even tofu! As you try each homemade sauce, your familiarity and confidence for sauce making will increase as well. It’s time to get saucy!
Inside you’ll find:
- Sauce galore—Discover 15 sauce types with 3 recipes for each to appeal to a wide array of tastes, plus 2 companion dishes for each sauce family.
- Organized by family—In every chapter, each sauce is divided into clear and distinguishable families, an ode to the French mother sauces.
- Make it your own—Don’t just follow these recipes—experiment with sauces and combinations to build something that’s truly yours.
Learn how accenting flavors elevates meals and expands your options!