Salsas, dipping sauces, pestos, curries, glazes, and marinades all take their turn in the spotlight, and the results are divine.
Introducing a new, mix and match approach to seared entrées and fresh pan sauces.
Gan mian jiang: 43 dao jiang liao yu mian tiao de wan mei yan chu
Michael Smith's Saucy Cookbook
Sauces: Savoury and Sweet
Paul Gayler's Sauce Book shows how to make 150 sauces simply and without fuss, while preserving the impeccable balance of flavours that has become Paul's trademark.
The book is divided into five geographical regions: France; Europe and the Mediterranean; the Americas; Asia; and the Pacific Rim. There is also a chapter on fusion food, and one on sweet sauces.
Arne Krügers Kochkarten: Grill-Saucen, Fondue-Saucen : Feinschmecker-Rezepte
This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." ––Daniel Boulud, Daniel "It is a special reference book––comprehensive and ...
Sauces: The Definitive Guide to Sauce-Making
Within this collection of classic and contemporary sauces for all types of meat, poultry, and game are recipes that range from rich gravies to light, healthy sauces.