Sauces by James Peterson

  • Author : James Peterson
  • Publisher : Houghton Mifflin Harcourt
  • Release Date : 2017-11
  • Categories :
  • ISBN : 9780544819825

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.

Sauces Shapes Pasta the Italian Way by Oretta Zanini De Vita

Sauces   Shapes  Pasta The Italian Way
  • Author : Oretta Zanini De Vita
  • Publisher : W. W. Norton & Company
  • Release Date : 2013-10-14
  • Categories : Cooking
  • ISBN : 9780393082432

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.

The Book of Sauces by Charles Senn

The Book Of Sauces
  • Author : Charles Senn
  • Publisher : Applewood Books
  • Release Date : 2008-02-01
  • Categories : Cooking
  • ISBN : 9781429012546

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.

Sauces by Kay Halsey

  • Author : Kay Halsey
  • Publisher : Taylor & Francis
  • Release Date : 1998
  • Categories : Cooking
  • ISBN : 9625934308

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 by Michel Roux

  • Author : Michel Roux
  • Publisher : Quadrille Publishing Ltd
  • Release Date : 2012-01-01
  • Categories : Cooking
  • ISBN : 9781849491723

A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

The Book of Sauces by Gordon Grimsdale

The Book Of Sauces
  • Author : Gordon Grimsdale
  • Publisher : Penguin
  • Release Date : 1986
  • Categories : Cooking
  • ISBN : 0895865041

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

Paul Kirk s Championship Barbecue Sauces by Paul Kirk

Paul Kirk S Championship Barbecue Sauces
  • Author : Paul Kirk
  • Publisher : Harvard Common Press
  • Release Date : 1997-12-03
  • Categories : Cooking
  • ISBN : 155832125X

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

Sauces Salsas Relishes by Rick Rodgers

Sauces  Salsas   Relishes
  • Author : Rick Rodgers
  • Publisher : Simon and Schuster
  • Release Date : 2005
  • Categories : Cooking
  • ISBN : 9780743267373

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.

Just Add Sauce by America's Test Kitchen (Firm)

Just Add Sauce
  • Author : America's Test Kitchen (Firm)
  • Publisher : America's Test Kitchen
  • Release Date : 2018
  • Categories : COOKING
  • ISBN : 9781945256240

"175+ modern sauces, 100 easy dinners"--Cover.

The Book of Light Sauces Salad Dressings by Anne Sheasby

The Book Of Light Sauces   Salad Dressings
  • Author : Anne Sheasby
  • Publisher : Penguin
  • Release Date : 1994
  • Categories : Cooking
  • ISBN : 1557881871

This dazzling array of sauce recipes for meats, vegetables, pasta, and desserts that are low in fat and calories, as well as reduced-fat salad dressings, offers flavorful combinations so exciting no one will realize they are saving calories with every bite. Each recipe is illustrated with three step-by-step photos to make preparation almost foolproof.

All the Best Pasta Sauces II by Joie Warner

All The Best Pasta Sauces II
  • Author : Joie Warner
  • Publisher : Hearst Communications
  • Release Date : 1994
  • Categories : Cooking
  • ISBN : 0688133487

Modern Sauces by Martha Holmberg

Modern Sauces
  • Author : Martha Holmberg
  • Publisher : Chronicle Books
  • Release Date : 2012-10-17
  • Categories : Cooking
  • ISBN : 9780811878388

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.

50 Great Pasta Sauces by Pamela Sheldon Johns

50 Great Pasta Sauces
  • Author : Pamela Sheldon Johns
  • Publisher : Andrews McMeel Publishing
  • Release Date : 2009-01-01
  • Categories : Cooking
  • ISBN : 9780740786266

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.

The Best Pasta Sauces by Micol Negrin

The Best Pasta Sauces
  • Author : Micol Negrin
  • Publisher : Ballantine Books
  • Release Date : 2014-10-28
  • Categories : Cooking
  • ISBN : 9780345547156

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 by Steven Raichlen

Barbecue  Bible Sauces  Rubs  And Marinades  Bastes  Butters  And Glazes
  • Author : Steven Raichlen
  • Publisher : Workman Publishing
  • Release Date : 2000-05-01
  • Categories : Cooking
  • ISBN : 9780761159629

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 by Yannick Alléno

Sauces Reflexions Of A Chef
  • Author : Yannick Alléno
  • Publisher : Hachette Pratique
  • Release Date : 2014-05-14
  • Categories : Cooking
  • ISBN : 9782013969567

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 by Karen Adler

The Best Little BBQ Sauces Cookbook
  • Author : Karen Adler
  • Publisher : Celestial Arts
  • Release Date : 2012-03-14
  • Categories : Cooking
  • ISBN : 9780307814845

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 by Holly Herrick

The French Cook  Sauces
  • Author : Holly Herrick
  • Publisher : Gibbs Smith
  • Release Date : 2013-02-02
  • Categories : Cooking
  • ISBN : 9781423632399

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 by Hamlyn

Pasta Sauces
  • Author : Hamlyn
  • Publisher : Hamlyn
  • Release Date : 2007-08-15
  • Categories : Cooking
  • ISBN : 9780600622444

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 by Diane Seed

The Top One Hundred Pasta Sauces
  • Author : Diane Seed
  • Publisher : Random House
  • Release Date : 2012-08-02
  • Categories : Cooking
  • ISBN : 9781446484715

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.