Sauces, Salsas, Dressings and Dips: Transform Your Cooking with 150 Delicious Ideas for Every Kind of Dish, Shown in 300 Stunning Photographs
Nonfiction, Food & Drink, Entertaining
| Author: | Christine France | ISBN: | 9781781140390 |
| Publisher: | Anness Publishing Limited | Publication: | May 5, 2012 |
| Imprint: | Lorenz Books | Language: | English |
| Author: | Christine France |
| ISBN: | 9781781140390 |
| Publisher: | Anness Publishing Limited |
| Publication: | May 5, 2012 |
| Imprint: | Lorenz Books |
| Language: | English |
A well-made sauce can turn the simplest of ingredients into a culinary masterpiece. Now you can bring out the 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, bearnaise and mayonnaise. Sweet sauces are also included, so you can indulge yourself with a variety of tasty desserts, such as Sabayon Sauce, Chocolate Sauce with Profiteroles, Toffee Sauce with Hot Date Puddings and Maple and Cointreau Syrup with Oranges, which will make the perfect after-dinner treat. Illustrated throughout with stunning photographs of every finished dish, this book also offers helpful hints and tips on methods for thickening, keeping sauces warm, and recipes for basic stocks. Whether you are planning a special meal or simply want to liven up a simple supper at the last minute, this book has all you need to know about making successful sauces. Editor Christine France is a creative food writer with a love of fresh, local and seasonal produce. Christines varied work includes writing books (over 30 titles), cookery features for magazines and newspapers, radio and TV, recipe and product development, restaurant reviewing, cookery teaching and food styling for photography.
A well-made sauce can turn the simplest of ingredients into a culinary masterpiece. Now you can bring out the 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, bearnaise and mayonnaise. Sweet sauces are also included, so you can indulge yourself with a variety of tasty desserts, such as Sabayon Sauce, Chocolate Sauce with Profiteroles, Toffee Sauce with Hot Date Puddings and Maple and Cointreau Syrup with Oranges, which will make the perfect after-dinner treat. Illustrated throughout with stunning photographs of every finished dish, this book also offers helpful hints and tips on methods for thickening, keeping sauces warm, and recipes for basic stocks. Whether you are planning a special meal or simply want to liven up a simple supper at the last minute, this book has all you need to know about making successful sauces. Editor Christine France is a creative food writer with a love of fresh, local and seasonal produce. Christines varied work includes writing books (over 30 titles), cookery features for magazines and newspapers, radio and TV, recipe and product development, restaurant reviewing, cookery teaching and food styling for photography.
