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  • 500 Best Sauces Salad Dressings Marinades and More
    500 Best Sauces Salad Dressings Marinades and More
    ISBN: 9780778802273
    Publication date: 01/02/2010

    As more people get serious about cooking at home, they look to dress up old recipes. The easiest and most effective way of doing this is by using a sauce, salad dressing or marinade. The addition of one of these elements can turn a simple meal into a spectacular meal. Grilled steak with a rich mushroom sauce. Pomegranate vinaigrette dressing on fresh greens. These are just two examples of the incredibly delicious yet easy-to-prepare recipes featured in this book, and many are accompanied by tips and techniques. Cooking school chef George Geary provides recipes such as: ? Salad dressings and salads -- creamy two-cheese Italian, Chinese chicken salad, tabouli ? Stock-based sauces and brown and white sauces -- poultry stock, champagne sauce, bechamel ? Pasta sauces -- fast and easy marinara, wild mushroom sauce, slow-cooker garlic and onion tomato sauce ? Marinades and rubs -- Caribbean jerk marinade, American BBQ sauce, curry rub ? Salsas, butters and spreads -- watermelon salsa, gorgonzola scallion butter, smoked salmon cheese spread ? Dessert sauces -- milk chocolate sauce, pecan-praline sauce, raspberry coulis, almond crunch fondue. 500 Best Sauces, Salad Dressings, Marinades & More has 500 secrets that assure success for every new and experienced home cook. ILLUSTRATIONS: Colour throughout

    Pages: 368
    Dimension: 215mm X 285mm
    Author: GEARY, GEORGE
    Price: $29.99
  • Art of the Perfect Sauce
    Art of the Perfect Sauce
    ISBN: 9781624145049
    Publication date: 01/02/2018

    Lorilynn Bauer and Ramin Ganeshram will show you the key to memorable and delicious dishes – a quality sauce or spread with harmonious flavors; this extra, relatively simple component brings a whole new dimension to a dish. From just one base recipe, you can make a variety of unique meals. Pair poultry with Avocado Chipotle Cream, fish with Miso Brown Butter, beef with Pinot Noir Cassareep or dessert with Guava Ginger Glaze. Every flavor combination was developed with a specific main ingredient in mind, taking vegetables or cuts of meat you already cook with to new heights. The Art of the Perfect Sauce will allow readers to experiment with texture and hone their skills by developing greater creativity in the kitchen. This book will include 75 recipes and 75 full-color photographs.

    Dimension: 218mm X 207mm
    Author: BAUER, LORILYNN
    Price: $34.99
  • Best Pasta Sauces
    Best Pasta Sauces
    ISBN: 9780345547149
    Publication date: 01/10/2014

    From the mountainous reaches of Val d'Aosta in northern Italy to the emerald shores of Sardinia in the middle of the Mediterranean, the art of preparing pasta pivots around one essential fact: The sauce has to be perfect. Now food writer, cooking teacher, and Milan native Micol Negrin has written the first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective.The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto.Central Italy is known for sauces made with cured meats, sheep's milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Crushed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce.In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula.The islands of Sicily and Sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe Sauce with Garlicky Bread Crumbs; Rich Lobster Sauce.Negrin also provides a primer on saucing the Italian way, the basics for handmade pastas, the key to cooking pasta al dente, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces is like traveling to Italy without ever leaving your kitchen.

    Pages: 384
    Author: NEGRIN, MICOL
    Price: $52.99
  • Classic Sauces
    Classic Sauces
    ISBN: 9781780191782

    This title features 150 delicious ideas shown in more than 300 photographs. You can bring out wonderful tastes and aromas in your food with this collection of over 150 quick and easy recipes for delicious sauces, hot and fiery salsas, creamy dips, tasty relishes, spicy marinades and simple dressings. It features a range of classic sauces, including beurre blanc and mayonnaise, as well as delicious dessert sauces such as rich butterscotch sauce and passionfruit coulis. The recipes are easy to follow, with 300 beautiful photographs in total, and each dish features a complete nutritional analysis of the fat, carbohydrate and salt content. It is a fully illustrated practical reference section looks at the basic sauce ingredients, different herbs and spices and useful sauce-making equipment, as well as featuring plenty of useful hints and tips from how to prevent curdling to correcting a lumpy sauce. A well-made sauce can turn the simplest of ingredients into a culinary masterpiece. With understanding of basic techniques and the right ingredients you can brighten up cuts of meat or poultry.
    Fresh and contemporary, this book offers 150 recipes for sauces, salsas, dressings, dips, and marinades for every occasion. Sweet sauces are included, so you can indulge yourself with delicious desserts such as Sabayon Sauce, Chocolate Sauce with Profiteroles and Toffee Sauce with Hot Date Puddings. Illustrated with photographs of every dish, this book also offers hints and tips for thickening, keeping sauces warm, and recipes for basic stocks. Whether you are planning a special meal or want to liven up a supper at the last minute, this book has all you need to know about making successful sauces.

    Pages: 224
    Dimension: 208mm X 180mm
    Author: FRANCE, CHRISTINE
    Price: $24.99
  • Condiments
    Condiments
    ISBN: 9781760525408
    Publication date: 01/02/2020

    Make your own preservative-free hot sauce, ketchup, mayo, salsa, mustards, harissa, ferments, pickles and preserves from scratch.

    Once you've tasted homemade condiments, where you're in charge of the flavour profile, you'll never go back to store bought. Too often, commercial versions are loaded with extra salt, sugar, allergens and preservatives, and can taste bland and uninspiring. Why not make your own? From ketchup, sweet chilli sauce and taco seasoning, to peppery American hot sauce, sizzling Tunisian harissa, tangy Dijon mustard, as well as infused vinegars, aromatic spice blends, pickles and preserves, here are more than 90 simple recipes that show you step by step how to make your own condiments. This book is a love song to condiments and the joy that making them brings - that weeknight stir-fry will taste so much richer with your homemade oyster sauce and your tacos even more mouth-watering when paired with the hot sauce you've fermented at home.

    Pages: 144
    Dimension: 230mm X 180mm
    Author: DAFGARD WIDDNERSSON, CAROLINE
    Price: $24.99
  • F*ck Thats Hot
    F*ck Thats Hot
    ISBN: 9781925811414
    Publication date: 01/04/2020

    This irreverent cookbook features seventy spicy recipes that will blow your f*cking head right off. We recommend having some palliative milk at the ready.

    This cookbook ain't f*cking around--these recipes are seriously spicy and not for the faint of heart (or, for that matter, the faint of stomach). So before opening Billy Law's ode to chile, you better ask yourself the following questions... Do you worship at the altar of spice? Is the Naga Viper your spirit animal? Do you carry an emergency bottle of chile sauce because no one ever, ever gets it hot enough for you? If yes, then this book is going to be right up your alley.

    With seventy accessible recipes for food that is so hot it will literally bring tears to your eyes and extreme happiness to your heart, F*ck That's Hot celebrates the world's spiciest dishes. You can expect to find the recipes for Nashville hot chicken, ghost pepper kimchi, sriracha buttered shrimp, Sichuan dan-dan noodles, chicken vindaloo, Thai beef salad with bird's-eye dressing, Sichuan cumin lamb, and habanero chilaquiles. No doubt you're sweating already...

    So chile fiends, one question remains: what the f*ck are you waiting for? Reward (or punish?) your taste buds with some punishing heat, as found in this deadly cookbook.

    Pages: 192
    Dimension: 268mm X 182mm
    Author: LAW, BILLY
    Price: $39.99
  • French Cook Sauces
    French Cook Sauces
    ISBN: 9781423632382
    Publication date: 01/06/2013

    Master the art of classic French sauces The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. In her latest book, Holly Herrick creates a kind of French cooking course all about sauces, filled with beautiful how-to photography and step-by-step technqiques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: bechamel, veloutes, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book will help turn your next meal into a veritable French feast. Holly Herrick is a graduate of Boston College and recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A long-time resident of Charleston South Carolina and multi-awarded restaurant critic and food writer, she is the author of five cookbooks, including Southern Farmers Market Cookbook, The Charleston Chef's Table Cookbook, Tart Love - Sassy, Savory and Sweet, and The Food Lovers' Guide to Charleston and Savannah. Look for the second installment of this new French cookbook series, The French Cook: Cream Puffs and Eclairs.

    Author: HERRICK HOLLY
    Price: $29.99
  • Great Grilling and Hot Sauces
    Great Grilling and Hot Sauces
    ISBN: 9780764348518
    Publication date: 01/09/2015

    Whether you're a newcomer or an expert chef, this book lets you kick up your grill skills by adding homemade sauces to your repertoire. Along with fun barbecue lore, kitchen tips, and chili-wrangling info (including the quick remedy to use when chili residue gets into your eyes), there are twenty-one recipes for one-of-a-kind barbecue sauces, salsas and jams, steak sauce, original Texas- and Louisiana-style sauces, Alabama Whiskey sauce, and many more. Learn the differences between grill and barbecue sauces, why ketchup is a kind of individual yet universal genius, and how to create your own delicious sauces. AUTHOR: Ralf Nowak is a trained cook and master chef with thirty-eight years of experience, during which time his passion for grilling and "hot" sauces has steadily grown. He is the founder and owner of Germany's first hot sauce company, and the creator of the two commercially-sold sauces Hot Mamas and Painmaker. 138 colour photographs

    Author: NOWAK, RALF
    Price: $29.99
  • Hot Sauce Cookbook
    Hot Sauce Cookbook
    ISBN: 9781785038389
    Publication date: 15/04/2018

    Addicted, obsessed, devoted. No meal is safe from a hot sauce addict. They've got it everywhere, in their fridge, in their pantry, even in their bag, swag! These 60 recipes are sure to satiate cravings at every mealtime.

    No longer relegated to the side of the plate, hot sauce is now the star of the show! So, dive into this cookbook for fantastically fiery dishes including Chilli-fried eggs, Hot Sauce Buffalo Wings, Sriracha Buttered Shrimp, Harissa Chicken Shawarma Wraps, Crunchy Thai Salad, and even sweet treats such as Chilli Chocolate Brownies and Mexican Hot Chocolate for die-hard hot sauce addicts.

    Pages: 112
    Author: THOMAS, HEATHER
    Price: $19.99
  • HP Sauce Cookbook
    HP Sauce Cookbook
    ISBN: 9781904573869
    Publication date: 20/03/2009

    A saucy collection of 40 recipes, from the bestselling author who has ingeniously challenged our thinking regarding the limitations of some of our best-loved storecupbaord icons. He has found a world that goes way beyond the mere spreading onto toast, or squeezing into sandwiches for Marmite, Colman's Mustard, Worcestershire Sauce, Heinz Tomato Ketchup, Lyle's Golden Syrup... and now HP Sauce. So here are casseroles with clout, suprisingly rich gravies, a brown Bloody Mary and meat marinading ideas galore these are recipes we all want to cook, done in surprisingly easy and tasty new ways. The book is beautifully packaged with fun fillings of history and lore and stunning archive imagery from over 100 years of the nation's favourite brown sauce. Paul Hartley is the author of The Marmite Cookbook, The Lea & Perrin's Worcestershire Sauce Cookbook, The Colman's Mustard Cookbook, The Heinz Tomato Ketchup Cookbook, and The Lyle's Golden Syrup Cookbook . He is a gifted food writer and a talented chef. In a past life he has run European-style caf-bars in London and an award-winning country pub in deepest Somerset. colour throughout

    Author: HARTLEY PAUL
    Price: $19.99
  • Just Add Sauce A Revolutionary Guide to Boosting the Flavor of Everything You Cook
    Just Add Sauce A Revolutionary Guide to Boosting the Flavor of Everything You Cook
    ISBN: 9781945256240
    Publication date: 01/06/2018

    Let sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that put them to use in creative, inspired ways.

    Many home cooks find sauces to be intimidating, equating them with rarified French restaurant techniques. America's Test Kitchen is knocking down that preconception with this ground-breaking cookbook that brings the flavorful world of sauces to life through the lens of home cooking. Sauce becomes the home cook's secret weapon with more than 200 simple sauces accompanied by 140 fresh and fun recipes that use them. You'll be amazed at the versatility of the recipes in this uniquely organized and beautifully illustrated cookbook.

    In addition to the must-have classics that will boost your cooking arsenal (think: Warm Brown Butter-Hazelnut Vinaigrette with a Frisée Salad, a bright and bold Thyme-Sherry Vinegar Pan Sauce to dress up a Weeknight Roast Chicken, and a Teriyaki Stir-Fry Sauce for an at-home version of Chinese takeout), we also dive into the wide world of simmering sauces (from piquant Thai curries to complex Mexican moles), yogurt sauces (we take this familiar dairy product and give it new life), relishes (from classic Italian caponata to restaurant-inspired Grapefruit-Basil), herb sauces (Moroccan Chermoula to Argentinian Chimichurri to French Persillade), and more to open up new realms of flavor in your kitchen. You'll find plenty of unexpected pairings that showcase the ways that sauces can improve your everyday cooking.

    Pages: 336
    Dimension: 243mm X 202mm
    Author: EDITORS AT AMERICAS TEST
    Price: $52.99
  • Make-Ahead Sauce Solution
    Make-Ahead Sauce Solution
    ISBN: 9781612129594
    Publication date: 01/12/2018

    From chimichurri to teriyaki, sauces make our mouths water - and our meals shine! Bland chicken breast, plain pasta, or a simple baked potato are transformed into memorable dishes with the addition of sauce. The Make-Ahead Sauce Solution 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 barbeque, 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 protein and vegetable. The struggle to make imaginative, flavourful weeknight meals is over. With a few of these sauces stashed away in the freezer, a great meal can be topped off in minutes. AUTHOR: Elisabeth Bailey is the author of The Make-Ahead Sauce Solution, as well as two regional cookbooks, A Taste of the Maritimes and Maritime Fresh. She has worked as a chef and caterer, and currently teaches classes on gardening, cooking, and preserving in and around Nova Scotia, Canada, where she lives. Colour photographs throughout

    Pages: 208
    Dimension: 229mm X 178mm
    Author: BAILEY, ELISABETH
    Price: $24.99
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