A Cook's Encyclopedia of Sauces
Author | : Christine France |
Publisher | : |
Total Pages | : 0 |
Release | : 2005 |
Genre | : Sauces |
ISBN | : |
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Author | : Christine France |
Publisher | : |
Total Pages | : 0 |
Release | : 2005 |
Genre | : Sauces |
ISBN | : |
Author | : Christine France |
Publisher | : Southwater |
Total Pages | : 0 |
Release | : 2018-05-30 |
Genre | : Cooking |
ISBN | : 9781846818998 |
Sauces, salsas, dips and relishes each contain just a few basic ingredients, but all can transform a plain meal into a memorable feast. This practical book explains all you need to know to make your own delicious sauces. There are recipes for everyday staples such as gravy, mint sauce and apple sauce, and family classics such as Smoked Haddock and Parsley Sauce, Pasta and Tomato Sauce, Peppercorn Sauce and Hollandaise. There are all kinds of sweet and tangy marinades to pep up plain dishes, and tantalizing crisp and tangy salsas. With over 200 recipes and 850 photographs, this fabulous volume contains everything you need to add a lift to any meal.
Author | : James Peterson |
Publisher | : Houghton Mifflin Harcourt |
Total Pages | : 691 |
Release | : 2017 |
Genre | : Cookbooks |
ISBN | : 0544819829 |
The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods--plus, for the first time, color photography throughout.
Author | : Charles A. Bellissino |
Publisher | : Marcus Kimberly Publishing |
Total Pages | : 0 |
Release | : 1994 |
Genre | : Cookery (Pasta) |
ISBN | : 9781879743014 |
Cooks have access to the largest and most extensive collection of delectable pasta sauces in this comprehensive sauce cookbook.
Author | : Moya Clarke |
Publisher | : Running Press Book Publishers |
Total Pages | : 80 |
Release | : 1994 |
Genre | : Cooking |
ISBN | : 9781561384419 |
Demonstrating a variety of easy-to-make, delicious sauces, an illustrated collection offers more than 150 recipes, including practical preparation advice, comprehensive instructions, and a chart that suggests tasty food and sauce combinations.
Author | : Joanna Farrow |
Publisher | : |
Total Pages | : 260 |
Release | : 2002 |
Genre | : Cooking |
ISBN | : 9780760738283 |
Author | : Gary Allen |
Publisher | : Rowman & Littlefield |
Total Pages | : 213 |
Release | : 2019-02-08 |
Genre | : Cooking |
ISBN | : 153811514X |
Sauces Reconsidered: Après Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces’ physical properties. While itis not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces’ intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.
Author | : Oretta Zanini De Vita |
Publisher | : W. W. Norton & Company |
Total Pages | : 424 |
Release | : 2013-10-14 |
Genre | : Cooking |
ISBN | : 0393082431 |
Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don’t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don’t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.
Author | : Charles A. Bellissino |
Publisher | : |
Total Pages | : 0 |
Release | : 1997 |
Genre | : Sauces |
ISBN | : 9781879743021 |
Here are recipes for more than 500 sauces of every variety--from bearnaise and hollandaise to ketchup and anchovy sauce. Especially tantalizing are the dessert sauces using liquor, fruits, cinnamon, or chocolate. Only simple ingredients are required and each recipe can be made in just 10 minutes. 33 line drawings.
Author | : Librairie Larousse |
Publisher | : Clarkson Potter |
Total Pages | : 2536 |
Release | : 2022-08-30 |
Genre | : Cooking |
ISBN | : 0593577744 |
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.