Perfect Sauces
Transform a Dish in Minutes with the Classic Accompaniment
Seiten
2013
Lorenz Books (Verlag)
978-0-7548-2777-1 (ISBN)
Lorenz Books (Verlag)
978-0-7548-2777-1 (ISBN)
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Sauces are the ideal way to transform an everyday dish into something special, whether it is an appetizer, main course or dessert. Here are quick and easy ways to transform your cooking with over 30 delicious sauces for every kind of dish.
This title features quick and easy ways to transform your cooking with over 30 delicious sauces for every kind of dish. It includes delectable options for meat, poultry, fish, vegetables and desserts, shown in 100 photographs. You can turn everyday dishes into special events with a tasty sauce - tangy orange sauce for poultry, pesto sauce for pasta, or romesco sauce for shellfish. It offers simple step-by-step techniques for making classic sauces, from bechamel and hollandaise to rum-custard and raspberry sauce. It includes basic recipes for stocks and a rich gravy. Sauces are the ideal way to transform an everyday dish into something special, whether it is an appetizer, main course or dessert. There are 30 sauces here, each with a serving suggestion, for example orange sauce with duck. Although many of these are classic combinations, you can also serve them with other things. The book also contains basic stock recipes, and tips on making gravy and keeping sauces warm.
Whether you want to spice up a simple supper or create a luxurious dinner party dish, there are plenty of options, including peanut sate sauce, tarragon mushroom sauce, cheese sauce, red wine sauce, chocolate fudge sauce and port sauce.
This title features quick and easy ways to transform your cooking with over 30 delicious sauces for every kind of dish. It includes delectable options for meat, poultry, fish, vegetables and desserts, shown in 100 photographs. You can turn everyday dishes into special events with a tasty sauce - tangy orange sauce for poultry, pesto sauce for pasta, or romesco sauce for shellfish. It offers simple step-by-step techniques for making classic sauces, from bechamel and hollandaise to rum-custard and raspberry sauce. It includes basic recipes for stocks and a rich gravy. Sauces are the ideal way to transform an everyday dish into something special, whether it is an appetizer, main course or dessert. There are 30 sauces here, each with a serving suggestion, for example orange sauce with duck. Although many of these are classic combinations, you can also serve them with other things. The book also contains basic stock recipes, and tips on making gravy and keeping sauces warm.
Whether you want to spice up a simple supper or create a luxurious dinner party dish, there are plenty of options, including peanut sate sauce, tarragon mushroom sauce, cheese sauce, red wine sauce, chocolate fudge sauce and port sauce.
Valerie Ferguson is a highly experienced food writer and editor, who ran a catering service and cooking school.
| Zusatzinfo | over 100 photographs |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 142 x 207 mm |
| Gewicht | 236 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 0-7548-2777-1 / 0754827771 |
| ISBN-13 | 978-0-7548-2777-1 / 9780754827771 |
| Zustand | Neuware |
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