A Cook's Encyclopedia of SaucesAuthor: Christine France
Publisher: Lorenz Books
Edition: Paperback with flaps
Publish date: September 2005
Transform your cooking with over 175 step-by-step great recipes for classic sauces, toppings, dips, dressings, marinades, relishes, condiments and accompaniments Every simple-to-follow recipe is shown in detail, with over 700 colour pictures providing failsafe instruction and inspiration Learn how to whip up all the classic sauces with ease, such as white sauce, bearnaise, hollandaise or peppercorn, as well as basics such as apple sauces or gravy, plus tempting sweet sauces from chocolate to hot fudge Includes recipes to transform fish, meat, pasta, vegetables, puddings and desserts Features hot and fiery salsas, creamy dips, tasty relishes and chutneys, spicy marinades and simple dressings Clear advice on ingredients, equipment and techniques, with cook's tips and professional advice throughout Sauces, salsas, dips and relishes - they each contain just a few basic ingredients - but all can transform an otherwise plain meal into a memorable feast. Whether your choice is for pasta, vegetables, meat or fish, a well-chosen sauce, smooth and full of flavour, will enhance any dish and will add the perfect finishing touch to a special dessert. Making a sauce is a skill that is easy to master. This practical book explains all you need to know, showing you which useful ingredients to keep to hand, from fresh herbs and spices to store cupboard basics. Step-by-step instructions clearly explain how to make all the well-known sauces, salsas, dips, relishes, marinades and dressings, and photographic sequences show you how each should look at every stage.There are recipes for everyday sauces such as mint sauce, apple sauce, and gravy, as well as classic accompaniments to traditional meals. Recipes are included for family favourites such as haddock and parsley sauce, pasta and tomato sauce, peppercorn and hollandaise, as well as more unusual combinations to tempt your taste buds such as walnut and pomegranate sauce.There are all kinds of sweet and savoury marinades to pep up a plain dish, and tantalising crisp and tangy salsas. Try salsa verde with a barbecue or pineapple and passion fruit salsa for a dessert. For quick sweet or savoury snacks, there are thick and creamy dips to serve with fruit or crunchy vegetables.With over 175 recipes and 700 step-by-step colour photographs, this fabulous volume contains everything you need to add a lift to any meal.