Sauces and Preserving : Sauces Marinades Dressings

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

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

ISBN: 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

Pages: 336
Dimension: 232mm X 184mm
Author: JAMISON, CHERYL

ISBN: 9781780191782


Author: FRANCE, CHRISTINE

ISBN: 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.


Pages: 96
Dimension: 270mm X 80mm
Author: DR. BURNORIUM

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

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

ISBN: 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

Pages: 176
Dimension: 236mm X 185mm
Author: COOPEY, ERIN

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