The Sauce Book
Seiten
2001
|
New edition
Conran Octopus Ltd (Verlag)
978-1-84091-201-2 (ISBN)
Conran Octopus Ltd (Verlag)
978-1-84091-201-2 (ISBN)
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Linda Collister describes hundreds of sauce recipes in this colour illustrated cookery guide, from the very simplest bechamel to exotic chilli citrus dressings from the Far East. The book is suitable for both meat eaters and vegetarians.
For too long sauces have been associated with complicated French cooking but, with today's emphasis on simplicity and flavour, many new and easy ideas are enlivening the food we eat. The Souce Book is a truly comprehensive guide to traditional and contemporary sauces, dressings, dips and marinades from around the world. It brings together 300 recipes for sweet and savoury sauces for every occasion, including many which are quick, some which are low-fat and others that are wickedly indulgent. Throughout the book, Patrice de Villiers' mouth watering photographs elegantly reflects the appeal of the dishes and provides exciting, as well as practical ideas for presentation. Step-by step instructions on basic techniques and advice on what to do if things go wrong combine to make this book essential for the modern cook.
For too long sauces have been associated with complicated French cooking but, with today's emphasis on simplicity and flavour, many new and easy ideas are enlivening the food we eat. The Souce Book is a truly comprehensive guide to traditional and contemporary sauces, dressings, dips and marinades from around the world. It brings together 300 recipes for sweet and savoury sauces for every occasion, including many which are quick, some which are low-fat and others that are wickedly indulgent. Throughout the book, Patrice de Villiers' mouth watering photographs elegantly reflects the appeal of the dishes and provides exciting, as well as practical ideas for presentation. Step-by step instructions on basic techniques and advice on what to do if things go wrong combine to make this book essential for the modern cook.
Linda Collister is one of the UK's leading culinary authors, and her previous titles for Conran Octopus include The Bread Book, The Baking Book and Country Bread. She trained at the Cordon Bleu and La Varenne cookery schools before becoming a private chef and a freelance food writer. She has 12 books in print at the moment.
| Erscheint lt. Verlag | 14.8.2001 |
|---|---|
| Zusatzinfo | 90 colour photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 242 x 262 mm |
| Gewicht | 644 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-84091-201-4 / 1840912014 |
| ISBN-13 | 978-1-84091-201-2 / 9781840912012 |
| Zustand | Neuware |
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