Author: James Peterson
Publsiher: Houghton Mifflin Harcourt
Total Pages: 688
Release: 2017-11
ISBN 10: 0544819829
ISBN 13: 9780544819825
Language: EN, FR, DE, ES & NL

Sauces Book Review:

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.

Keto BBQ Sauces Rubs and Marinades

Keto BBQ Sauces  Rubs  and Marinades
Author: Aileen Ablog
Publsiher: Ulysses Press
Total Pages: 128
Release: 2020-11-10
ISBN 10: 1646040368
ISBN 13: 9781646040360
Language: EN, FR, DE, ES & NL

Keto BBQ Sauces Rubs and Marinades Book Review:

Spice up your next backyard barbecue with this ultimate book of keto-friendly and sugar-free BBQ sauces, relishes, aiolis, dressings, and other tasty condiments. The key to the best barbecue is in the sauce—the delicious, sweet, smoky flavor that gets basted in and charred. But most store-bought sauces are packed full of sugar and preservatives, which is sure to knock your body out of ketosis. Keto BBQ Sauces, Rubs, and Marinades will show you how to have it both ways—delicious keto-friendly barbecue with all the flavor and none of the sugar. No matter what you want to grill, smoke, griddle, or roast, this book has the recipe you need to make your meat juicy, flavorful, and, of course, keto-friendly. From mayos and aiolis to ketchup, mustards, and marinades, these easy recipes will add the perfect touch to your meal. You’ll learn how to make keto-friendly alternatives for your favorite sauces, like: - North Carolina Vinegar Sauce - Korean BBQ Sauce - Teriyaki - African Peri Peri Sauce Keto BBQ Sauces, Rubs, and Marinades will show you that you can enjoy mouthwatering, flavor-packed barbecue and still keep to a keto lifestyle.

The Barbecue Lover s Big Book of BBQ Sauces

The Barbecue Lover s Big Book of BBQ Sauces
Author: Cheryl Jamison,Bill Jamison
Publsiher: Harvard Common Press
Total Pages: 336
Release: 2015-04-21
ISBN 10: 1558328467
ISBN 13: 9781558328464
Language: EN, FR, DE, ES & NL

The Barbecue Lover s Big Book of BBQ Sauces Book Review:

Bill and Cheryl Jamison, the "king and queen of grilling and smoking" (Bon Appetit), are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce. Twenty-five years of travel to the barbecue citadels of the U.S. and world, plus countless hours perfecting their craft as they wrote award-winning books on outdoor cooking, have yielded up a book that gives any ol' backyard cook the means to create championship-style BBQ with ease. The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-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. Seventy of the recipes are for smoke-cooked BBQ; 55 are for grilling; and the remaining 100 are for either one - with specific directions on how to fine-tune the recipe for one or the other method. With sauces, rubs and marinades for all types of meat, The Barbecue Lover's Big Book of BBQ Sauces is a comprehensive companion for any backyard cook, with a range of recipes to suit any palate. Chapters include sauce recipes for Beef and Bison; Pork; Lamb, Goat, and Veal; Game Meats; Chicken, Turkey, and Other Poultry; Fish and Seafood; and Vegetables. In turn, each chapter is divided into four sections: Dry Rubs, Pastes, and Marinades; Mops, Sops, and Splashes; Sauces; and Other Condiments - which include such things as chutneys, salsas, aiolis, flavored butters, and mayonnaises. Throughout the pages of The Barbecue Lover's Big Book of BBQ Sauces, readers will find lots of the Jamisons' patented take-it-to-the-bank wisdom and expertise on how to wrangle the best flavors from your grill or smoker, no matter what model you own or what kind of fuel you prefer. Their newest cookbook embodies both a down-home American sensibility, with loads of recipes rooted in the BBQ capitals of the Carolinas, Memphis, Kansas City, and Texas, and a spirit that reflects our current sophisticated global palates, with recipes from the outdoor-cooking traditions of the Middle East, Latin America, and East and Southeast Asia.

Salads and Sauces

Salads and Sauces
Author: Thomas Jefferson Murrey
Publsiher: Unknown
Total Pages: 297
Release: 1884
ISBN 10:
Language: EN, FR, DE, ES & NL

Salads and Sauces Book Review:


Author: Kay Halsey
Publsiher: Taylor & Francis
Total Pages: 64
Release: 1998
ISBN 10: 9789625934303
ISBN 13: 9625934308
Language: EN, FR, DE, ES & NL

Sauces Book Review:

Unlock the secrets of wonderful sauces with Le Cordon Bleu. This collection of recipes will show you how easy it is to transform an everyday dish into a culinary classic. Master the simple secrets behind a perfect beurre blanc, coulis or vinaigrette and take advantage of our tips for easy variations. The serving suggestions will help you create wonderful dishes from simple ingredients.

Sauces Salsas Relishes

Sauces  Salsas   Relishes
Author: Rick Rodgers
Publsiher: Simon and Schuster
Total Pages: 141
Release: 2005
ISBN 10: 0743267370
ISBN 13: 9780743267373
Language: EN, FR, DE, ES & NL

Sauces Salsas Relishes Book Review:

A richly illustrated series of cooking manuals utilizes hundreds of full-color photographs and instructions to take readers through the fundamental steps and techniques of cooking, from the basics to more complex variations, accompanied by dozens of delicious recipes and a special "Troubleshooting" section designed to help cooks overcome problems without having to start all over again.

The Book of Sauces

The Book of Sauces
Author: Gordon Grimsdale
Publsiher: Penguin
Total Pages: 128
Release: 1986
ISBN 10: 9780895865045
ISBN 13: 0895865041
Language: EN, FR, DE, ES & NL

The Book of Sauces Book Review:

Provides recipes for stocks, fruit sauces, standard and exotic sauces, and dessert sauces and includes serving suggestions

Paul Kirk s Championship Barbecue Sauces

Paul Kirk s Championship Barbecue Sauces
Author: Paul Kirk
Publsiher: Harvard Common Press
Total Pages: 262
Release: 1997-12-03
ISBN 10: 9781558321250
ISBN 13: 155832125X
Language: EN, FR, DE, ES & NL

Paul Kirk s Championship Barbecue Sauces Book Review:

The author offers up 175 recipes that impart bold zesty flavor to every cut of meat!


Author: Louise Pickford
Publsiher: Unknown
Total Pages: 95
Release: 2007
ISBN 10: 9781845974831
ISBN 13: 1845974832
Language: EN, FR, DE, ES & NL

Sauces Book Review:

Louise Pickford shows you easy ways of preparing delicious sauces, both savory and sweet, that will give your cooking a new lease on life. You will find recipes for all the main stocks you need to make almost any type of classic sauce, including emulsions, thickened and enriched sauces, and purees. Sauces for meat and poulty include a horseradish sauce with a modern twist. Among the more unusual recipes in this section are quirky Quince Aioli and tangy fruit sauces such as Fresh Cranberry and Sour Cherry. For fish dishes, find out how to give old favourites like parsley and watercress sauces a fresh new appeal. This book also includes plenty of ideas for pasta sauces, from simple pesto to the intriguing Lemon and Vermouth sauce. You can also try some of the dressings, salsas, and dips that turn vegetables into a meal in themselves. For sheer indulgence, it's hard to beat the recipes for sweet sauces. Caramel sauce with an exotic touch of coconut and the wickedly luxurious Maple and Pecan Fudge sauce are among the recipes you can use to add the finishing touches to a dessert. *Over 70 sauce recipes to complement a wide variety of foods. *Mouthwatering photography by Ian Wallace. *Step-by-step instructions explain the baic techniques.

The Book of Sauces

The Book of Sauces
Author: Charles Senn
Publsiher: Applewood Books
Total Pages: 140
Release: 2008-02-01
ISBN 10: 1429012544
ISBN 13: 9781429012546
Language: EN, FR, DE, ES & NL

The Book of Sauces Book Review:

Charles Senn's 1915 collection of sauce recipes, which he claimed to be the largest and most complete ever published in one volume, includes many standard sauces, like Hollandaise and Bechamel, as well as new recipes of the author's creation. This informative guide for both professional chefs and amateur cooks also gives tips on seasoning, reductions, stock-making, and more.

50 Great Pasta Sauces

50 Great Pasta Sauces
Author: Pamela Sheldon Johns
Publsiher: Andrews McMeel Publishing
Total Pages: 112
Release: 2009-01-01
ISBN 10: 0740786261
ISBN 13: 9780740786266
Language: EN, FR, DE, ES & NL

50 Great Pasta Sauces Book Review:

50 Great Pasta Sauces has all the right ingredients to become a best-selling cookbook: everyday Italian recipes that can be prepared fast and affordably, illustrated with beautiful four-color photography. Living on a farm in Tuscany, Pamela Sheldon Johns knows more than a little about Italian cooking, and 50 Great Pasta Sauces showcases some of her best sauces collected throughout her extensive culinary career. The recipes are divided into four mouthwatering categories--vegetable sauces, meat sauces, seafood sauces, and dairy sauces--each designed to be the centerpiece of an irresistible, unforgettable meal. Readers can practically taste the flavorful pasta dishes pictured in the rich, four-color photographs that accompany the recipes. The fragrant sauces virtually leap off the page, begging to be savored. Who could resist? The recipes, ranging from familiar, traditional standbys to creative new favorites, include: * Carbonara sauce * Browned butter and sage sauce * Rosemary-lamb sauce * Garlic shrimp and wine sauce * Roasted tomato sauce * Asparagus and butter sauce * Creamy goat cheese sauce 50 Great Pasta Sauces gives readers and cooks a delicious, easy, and affordable taste of Italy, right in their own homes.

Modern Sauces

Modern Sauces
Author: Martha Holmberg,Ellen Silverman
Publsiher: Chronicle Books
Total Pages: 256
Release: 2012-10-17
ISBN 10: 0811878384
ISBN 13: 9780811878388
Language: EN, FR, DE, ES & NL

Modern Sauces Book Review:

Provides recipes for 150 sauces, including cinaigrettes, tomato sauces, butter sauces, gravy, custard sauces, and chocolate sauces, along with a variety of recipes for main dishes and desserts.

The Best Pasta Sauces

The Best Pasta Sauces
Author: Micol Negrin
Publsiher: Ballantine Books
Total Pages: 256
Release: 2014-10-28
ISBN 10: 0345547152
ISBN 13: 9780345547156
Language: EN, FR, DE, ES & NL

The Best Pasta Sauces Book Review:

The first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective, by food writer, cooking teacher, and Milan native Micol Negrin. The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto. Central Italy is known for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce. In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula. The islands of Sicily and Sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce. Negrin also provides a primer on saucing the Italian way, the basics for handmade pastas, the key to cooking pasta al dente, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen.

Barbecue Bible Sauces Rubs and Marinades Bastes Butters and Glazes

Barbecue  Bible Sauces  Rubs  and Marinades  Bastes  Butters  and Glazes
Author: Steven Raichlen
Publsiher: Workman Publishing
Total Pages: 320
Release: 2000-05-01
ISBN 10: 0761159622
ISBN 13: 9780761159629
Language: EN, FR, DE, ES & NL

Barbecue Bible Sauces Rubs and Marinades Bastes Butters and Glazes Book Review:

Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built. Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices. In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon. Put it all together, and you'll really have your barbecue mojo working.

Sauces reflexions of a chef

Sauces reflexions of a chef
Author: Yannick Alléno,Vincent Brenot
Publsiher: Hachette Pratique
Total Pages: 80
Release: 2014-05-14
ISBN 10: 2013969562
ISBN 13: 9782013969567
Language: EN, FR, DE, ES & NL

Sauces reflexions of a chef Book Review:

Mixing the humorous with the erudite, this book is stuffed with tasty anecdotes from the history of sauce-making in France. It is also a cry from the heart, deploring the disappearance of the great French sauces from our plates. For they werebanished during the second half of the last century, when they werefound guilty of dietary heresy. The pioneering chef Yannick Alléno lifts the veil on cutting-edge techniques that enable a chef to create a sauce like a winemaker produces a great vintage. These new sauces lie at the heart of Alléno’s cuisine moderne. Along the way, the reader is taken on a fascinating historical journey from antiquity to the future, and through the very DNA of French cuisine.

The Best Little BBQ Sauces Cookbook

The Best Little BBQ Sauces Cookbook
Author: Karen Adler
Publsiher: Celestial Arts
Total Pages: 96
Release: 2012-03-14
ISBN 10: 030781484X
ISBN 13: 9780307814845
Language: EN, FR, DE, ES & NL

The Best Little BBQ Sauces Cookbook Book Review:

The BEST LITLLE COOKBOOK series concludes with those essential BBQ Sauces. Kansas City-Style BBQ Sauce, Texas Two-Step Sauce, Apricot-Plum Glaze, Thai Peanut Butter Dipping Sauce, and Carolina Pepper Sauce will please both domestic and exotic palates alike. From the Trade Paperback edition.

The French Cook Sauces

The French Cook  Sauces
Author: Holly Herrick
Publsiher: Gibbs Smith
Total Pages: 128
Release: 2013-02-02
ISBN 10: 1423632397
ISBN 13: 9781423632399
Language: EN, FR, DE, ES & NL

The French Cook Sauces Book Review:

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: béchamel, veloutés, 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 in Fall, 2013 (Gibbs Smith).

Pasta Sauces

Pasta Sauces
Author: Hamlyn
Publsiher: Hamlyn
Total Pages: 256
Release: 2007-08-15
ISBN 10: 0600622444
ISBN 13: 9780600622444
Language: EN, FR, DE, ES & NL

Pasta Sauces Book Review:

Pasta is one of the most popular staple foods in the world, but by itself it can quickly become uninteresting. Pasta Sauces gives you over 200 tasty recipes to turn your common pasta dish into a culinary masterpiece. From quick and easy classics including Carbonara and Bolognese to more special sauces such as Walnut, Dolcelatte and Crème Fraîche and Monkfish, Saffron and Mascarpone, you will never tire of Pasta Sauces' huge selection, with every recipe consistently-formatted and arranged into easy-reference chapters to help you simply select the sauce you want.

The Top One Hundred Pasta Sauces

The Top One Hundred Pasta Sauces
Author: Diane Seed
Publsiher: Random House
Total Pages: 200
Release: 2012-08-02
ISBN 10: 1446484718
ISBN 13: 9781446484715
Language: EN, FR, DE, ES & NL

The Top One Hundred Pasta Sauces Book Review:

The Top One Hundred Pasta Sauces is a classic Italian cook book that has sold over a million copies and been translated into 12 languages. For this charming addition Diane Seed has fully revised the recipes, with several delicious and easy recipes. With flavours bursting from the simplest ingredients, authentic Italian pasta dishes can make home cooking truly sensational. The scent of torn basil leaves; the sizzle of pan-fried prawns; the sight of an olive-studded spaghetti alla puttanesca: pasta sauces invigorate all the senses. In this definitive collection, Diane Seed shares the one hundred best sauce recipes she has encountered in 40 years of living, eating and cooking in Italy. Infinitely varied, it includes specialities from regions across Italy and classic recipes we've come to love that are both delicious and economical, plus a few extra-special dishes that are perfect for occasions. Top One Hundred Pasta Sauces is an indispensible selection that is as wide-ranging as Italian culture itself. Trusted by cooks for over 25 years, its sensational yet simple recipes are an essential ingredient in every kitchen.

Sauces Shapes Pasta the Italian Way

Sauces   Shapes  Pasta the Italian Way
Author: Oretta Zanini De Vita,Maureen B. Fant,Gentl & Hyers
Publsiher: W. W. Norton & Company
Total Pages: 400
Release: 2013-10-14
ISBN 10: 0393082431
ISBN 13: 9780393082432
Language: EN, FR, DE, ES & NL

Sauces Shapes Pasta the Italian Way Book Review:

Includes 150 recipes for making authentic Italian sauces, soups and handmade pastas at home, as well as clear instructions for the necessities when stocking an Italian pantry, cooking al dente, stuffing ravioli and selected cheeses. 35,000 first printing.