- 150 Best Dips and Salsas Plus Recipes for Chips, Flatbreads and MoreISBN: 9780778804857
Publication date: 01/11/2014
Dips and salsas are the most sociable of recipes that are great catalysts for getting a party off to a good start because they encourage guests to congregate by scooping and munching. Most of these recipes can be prepared ahead of time, and they will appeal to a wide variety of tastes and will satisfy many different dietary preferences, from the strict vegans to wide-ranging omnivores. The authors provide a wonderful rainbow of textures and flavours, from salty and sweet to spicy and sour. All the recipes are made with fresh ingredients. Here is just a small sampling of the delightful dips: Canary Island Red Pepper Mojo, Greek-Style Aubergine Dip, Easy Tahini Dip, Guacamole, Pepper-Spiked Plantain Dip, Creamy Roquefort Dip, Egg and Olive Spread, Caramelized Red Onion Dip, Green Olive Tapenade, Walnut Hummus. And a few of the sublime salsas: Roasted Corn Salsa, Pineapple Mango Salsa, Pepper Confetti Salsa, Navy Bean Salsa, Bloody Mary Salsa, Fresh Salsa Verde, Apple and Dried Cranberry Salsa, Classic Mango Salsa, Warm Banana Salsa, Jicama Salsa, Spicy Nectarine Salsa
Dimension: 255mm X 178mm
Author: FINLAYSON, JUDITH AND WAGMAN, JORDANPrice: $19.99
- 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
- Barbecue Sauces Rubs and MarinadesISBN: 9780761119791
Publication date: 31/07/2000
There are over 200 global recipes in this book, aimed at appealing to aspiring gourmets. There are rubs and spice mixes, sauces and salsas, and chutneys and relishes. As well as the recipes, there is a quick overview of barbecue essentials and tips on how to build your own unique barbeque sauce.
Author: RAICHLEN, STEVENPrice: $27.99
- Dips and Spreads 45 Gorgeous and Good for You RecipesISBN: 9781452149080
Publication date: 01/12/2015
Everyone loves a good dip, but these dips love you back. There's no mayo- and sour cream-laden guilt here! These festive, healthy options are a snap to whip up, travel well, and are sure to be the talk of the party. With inspiration from the Middle East, the Mediterranean, Asia, and the Americas, these 45 go-to recipes featuring root veggies, legumes, pulses, and nuts are guaranteed palate and waistline pleasers.
Author: YANAGIHARA, DAWNPrice: $29.99
- Dr Burnorium's Compendium of Hot SaucesISBN: 9780957140936
Publication date: 01/10/2012
Come closer my friend; what's that you say? You like spicy food? You think you're pretty tough, can handle the hottest Mexican food, the fieriest curries? Well Sir, you ain't tried nothing until you've tried some of the sauces in Dr Burnorium's Compendium of Hot Sauces.
Dimension: 186mm X 123mm
Author: MOORE, NICKPrice: $19.99
- 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: $24.99
- 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
- Hot Sauce Cookbook, TheISBN: 9781607744269
Publication date: 01/05/2013
From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy. Robb Walsh, founder of the annual Austin Hot Sauce Festival and a recognized authority on all things piquant, created this combination cookbook/project manual/food history to appeal to the legions of hot sauce fans around the world. With chapters on the history of hot sauce, tips and recipes for making your own brand-inspired sauces at home, and more than 50 recipes using hot sauce- ranging from Nuclear Wings to Carolina Sloppy Joes to Spicy Bloody Marys to Pickapeppa Pot Roast - "The Hot Sauce Cookbook" is the be-all, end-all cookbook for pepper sauce aficionados.
Author: WALSH, ROBBPrice: $34.99
- HP Sauce Cookbook, TheISBN: 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 PAULPrice: $24.95
- 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