- 500 Best Sauces Salad Dressings Marinades and MoreISBN: 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
Dimension: 215mm X 285mm
Author: GEARY, GEORGEPrice: $29.99
- Barbecue Lovers Big Book of BBQ SaucesISBN: 9781558328457
Publication date: 01/05/2015
225 Extraordinary Sauces, Rubs, Marinades, Mops, Bastes, Pastes, and Salsas, for Smoke-Cooking or Grilling Light your fires! Bill and Cheryl Jamison, dubbed the "king and queen of grilling and smoking" by Bon Appetit, are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce. 'The Barbecue Lover's Big Book of BBQ Sauces' features 225 recipes, along with four-color photography, for barbecue sauces, marinades, mops, pastes, dry rubs, and more, along with detailed instructions on using a recipe for smoking, grilling, or both. Throughout the pages of 'The Barbecue Lover's Big Book of BBQ Sauce's, readers will find the Jamisons' patented take-it-to-the-bank wisdom on how to wrangle the best flavours from the grill or smoker. With sauces, rubs, and marinades for all types of meat, it is a must-have bible for any backyard cook, with a range of recipes to suit any palate. AUTHOR: Authors of many cookbooks and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honours that include three James Beard Foundation Awards in six years. Colour photos
Dimension: 232mm X 184mm
Author: JAMISON, CHERYLPrice: $24.99
- Complete Book of SaucesISBN: 9780028603605
Publication date: 12/06/1995
The Complete Book of Sauces "...for those who like to jazz up grilled chicken, fish or meat with a sauce or salsa, take a look at The Complete Book of Sauces." --Los Angeles Daily News It's Easy to Make a Different Dish Every Night With over 300 recipes, The Complete Book of Sauces can help you turn your ordinary dinner into a delicious meal. Author Sallie Y. Williams includes white sauces, wine sauces, marinades and barbecue sauces, salad dressings, sweet sauces for desserts, and fruit sauces. A variety of new, mouth-watering sauces to enhance your favorite dishes-like Jalape?o Vinaigrette, Dijon Yogurt Dressing, Fresh Vegetable Salsa, Garlic and Honey Marinade, and Gingered Pear Sauce-are a snap to create. Classic recipes-such as Hollandaise and Bechamel-are represented here as well, some with quick blender versions, and all of them reworked for ease of preparation. Other features include step-by-step instructions, storage advice, special sauce tips, and a cross-indexing section that pairs sauces and dishes to make meal planning a breeze.
Dimension: 236mm X 157mm
Author: WILLIAMSPrice: $22.99
- Dr Burnoriums Hottest Ever Sauces 40 of the Finest Face-Melting Hot Sauces RevealedISBN: 9781909313934
Publication date: 01/05/2016
Set your tastebuds alight with this collection of the hottest sauces on the planet.
Welcome to the wicked world of Dr Burnorium; a purveyor of pain, melter of faces and leading expert when it comes to all things hot-sauce related. Having spent decades travelling the globe on a quest for the most potent peppers, join the good doctor as he takes you on a no-holds-barred rampage through 40 of the world's finest chili sauces. It's a rollicking good read with stories, reviews, and chilli information punctuated with a healthy dose of humour, making this the must-have book for any serious chillihead.
Dimension: 270mm X 80mm
Author: DR. BURNORIUMPrice: $24.99
- Fish Sauce Cookbook 50 Unami-Packed Recipes from Around the GlobeISBN: 9781449468699
Publication date: 01/09/2015
Move over Sriracha, fish sauce is the most popular ingredient in town. Long used as a key umami flavour in Asian cooking, now prominent chefs from across the country are using fish sauce in new and unexpected ways to flavour their recipes. It was recently included in Bon Appetit's list of pantry essentials and appears on tables at Michelin Star-rated restaurants. Last year, the European Union started recognizing fish sauce from the Vietnam island of Phu Quoc as a "Protected Designation of Origin," along the lines of Champagne for sparkling wine or Parmigiano-Reggiano for hard Italian cheese. Discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny cooking liquid. Home cooks will delight in the variety of recipes in the book, starting with the formula for making homemade fish sauce before moving onto slow-roasted meats and classic Italian pasta dishes, craft cocktails, salad dressings, and even desserts. Fifty recipes using fish sauce culled from today's most innovative chefs and food personalities from around the globe include: Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer's Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.
Dimension: 210mm X 158mm
Author: MEEWES, VERONICAPrice: $34.99
- French Cook SaucesISBN: 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 HOLLYPrice: $29.99
- Great Grilling and Hot Sauces 21 Tips and RecipesISBN: 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, RALFPrice: $29.99
- Infusing Flavors Intense Infusions for Food and Drink Recipes for Oils Vinegars Spirits Sauces Bitters WatersISBN: 9781591866541
Publication date: 01/06/2016
Publication Date: June 2016
Ready to escape vanilla ho-hum recipes, embrace your culinary creativity, and taste something new? Yeah, we thought so. Pick up this cookbook--your ticket to a world of flavour...Infusing Flavors features recipes to infuse mind-blowing flavours into teas, tisanes, bitters, liqueurs, aguas frescas, waters, vinegars, oils, gastriques, shrubs, ice creams, soft drinks, and more. Each section in the book is packed with unique recipes. You'll learn which herbs, fruits, flowers, vegetables, and even seeds can be prepared and infused into all-natural food and drink recipes. Here's a taste of some of the ingredients you'll use in Infusing Flavors:..Herbs and flowers - chamomile, lavender, lemongrass, rosemary, mint, sage, thyme, lemon verbena, ginger, basil..Fruits - cherry, peach, strawberries, raspberries, blackberries, blueberries, citrus (lemons and oranges), watermelon..Veggies, berries, and roots - celery, fennel, dandelion..The blending and infusing chapter, plus the diverse recipe sections of the cookbook, promise to keep readers enthralled and learning something they never guessed about these wide-ranging ingredients for flavor infusion. The book includes information about the following:..Peel-to-stem is the new nose-to-tail: introduction to the movement..Blending Infusing Storing Experimenting with flavours..Health benefits (including tips on growing your own fresh herbs)..The RecipesTeas and tisanes - herbal and fruit; iced and hotHoneys, sugars, and simple syrups..Extracts and bitters - from baker to bartender..Shrubs, switchels, and kombuchas..Soft drinks and infused waters (sodas, beer, and ade)..Flavored oils - the chef's secretVinegars and gastriques..Broths..Desserts and sweets
Dimension: 236mm X 185mm
Author: COOPEY, ERINPrice: $29.99
- Maple 100 Sweet and Savory Recipes Featuring Pure Maple SyrupISBN: 9781594748042
Publication date: 01/02/2016
"Get inspired for your next meal with these 100 healthy, everyday recipes featuring pure maple syrup and farm-fresh ingredients. Maple syrup goes way beyond pancakes with these sweet and savory, from-scratch recipes. From easy nutritious weeknight meals like Maple Tahini Chicken and Broccoli to more sophisticated fare like Maple Cider Brined Pork, these recipes will become your new favorites. The recipes will showcase natural sweetness from maple syrup, maple sugar, and fruit sources, lean meats and dairy, healthy fats, and fresh vegetables and fruits."
Author: WEBSTER, KATIEPrice: $39.99
- Maple Syrup Cookbook Over 100 Recipes for Breakfast Lunch and DinnerISBN: 9781612126647
Publication date: 01/02/2016
Maple Syrup Cookbook has convinced thousands of readers that maple syrup makes everything taste better. Now, the revised third edition of this classic cookbook features full-colour photographs and a dozen of the author's favourite new recipes. In all, the book now offers more than 100 ways to enjoy maple syrup at every meal, including Buttermilk Corn Cakes, Banana Crpes with Maple Rum Sauce (perfect for brunch), Maple Cream Scones, Lacy Sweet-Potato Patties, Maple Bacon Strata, Curried Pumpkin-Apple Soup, Creamy Maple Fondue, Maple-Glazed Brussels Sprouts, Orange-Maple Wings, Beet and Pear Relish, Maple-Roasted Root Vegetables, Steamed Brown Bread, Maple Onion Marmalade, Hot & Spicy Shrimp Kabobs, Chicken with Maple-Mustard Glaze, and Crispy Maple Spareribs. There are barbecue sauces and salad dressings and dozens of tempting desserts, from Almond Bars and Coffee Chip Cookies to Maple Apple Pie, Maple Pecan Pie, Maple-Ginger Ice Cream, and much more. There's even a recipe for Maple Bread-and-Butter Pickles. This is a treasure chest of delightful recipes you'll turn to again and again.
Author: HAEDRICH, KENPrice: $24.99
- Marinades Rubs Brines Cures and GlazesISBN: 9781580086141
Publication date: 05/07/2006
In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including:Apple Cider Brine • Zesty Jalapeño Lime Glaze • Tapenade Marinade • Ancho-Espresso Dry Rub • Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce • Vietnamese Grilled Lobster SaladMARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.Hundreds of marinades, rubs, brines, cures, glazes, bastes, mops, sops, dipping sauces, spice mixes, caramels, and more.Delicious dishes. Recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific.In-depth info. The know-how you need to understand how marinades react with meats and vegetables, with detailed marinating charts.Indispensable ingredients. Lists of essential foodstuffs to stock your pantry for a full repertoire of recipes and endless culinary improvisation.Tips & tricks for the kitchen & the grill. How to cure and brine seafood, smoke meat to perfection, get creative with jerky, and tons of other useful techniques.
Dimension: 254mm X 206mm
Author: TARANTINO, JIMPrice: $32.99
- Marinades The Quick-Fix Way to Turn Everyday Food INto Exeptional Fare with 400 RecipesISBN: 9781558328273
The tremendous success of slow-cooker cookbooks is rooted in the demanding lifestyles of working families: You get dinner started before you go to work and have it ready shortly after you return. Slow-cooking is not the only way to cook fabulous food on a busy schedule. Lucy Vaserfirer's Marinades offers a delicious alternative. With the right marinade, you can dress up meats, chicken, fish, or vegetables in the morning, pop the food in the fridge for the day, and finish it all off with a quick broil, grill, microwave, or saute when you get home. Dinner is served! Vaserfirer, who previously has written Seared to Perfection and Flavored Butters, and also writes the blog Hungry Cravings, is a culinary-school instructor known for her expertise with meats, her knowledge of kitchen science, and her warm and engaging teaching voice. Marinades shows when to use - and not use - oil- based, vinegar-based, fruit-based, and milk- or cream-based marinades. The recipes range from comforting American, French, and Italian marinades to adventuresome and assertive ideas from Mexico and Latin America, Asia, and beyond. The book includes seventeen recipe chapters, nine of which are based on specific types of marinades (herb, spice, and citrus, for example) and eight of which range geographically across the world's best cuisines. Each of the 200 marinades is accompanied by an additional recipe that shows one way to use it. In keeping with the popularity of marinades among outdoor cooks, more than half of these 200 additional recipes are for grilled dishes, but there are ideas aplenty for indoor cooking as well.
Author: VASERFIRER, LUCYPrice: $21.99