|
Easy Sauce and Gravy Recipes Augusta's Butterscotch Sauce Recipe Barbecue Sauce Recipe for Steak Barbecue Sauce Recipe #1 Barbecue Sauce Recipe #2 Cocktail Sauce Recipe Fruit Dip Recipe Governor's Steak Sauce Recipe Grape Sauce Recipe Horseradish Sauce Recipe Italian Gravy Recipe Lemon Sauce Recipe Meat Balls in Burgundy Tomato Sauce Recipe Mock Hollandaise Sauce Recipe Easy Mornay Sauce Recipe Sauce Basics: 87 Recipes Illustrated Step by Step (My Cooking Class) The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full color so it's as true to life as possible -- just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class." My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple. With the power to make or break a dish, sauces are an essential element of every good cook's repertoire. Sauce Basics explains the basics of making all types of sauces and shows how to use them in an exciting range of dishes. The book is divided into: Classic sauces, Pasta sauces, Novelties, Salad dressings, Foams, Sweet sauces Recipes include: Bechamel , Hollandaise a l'orange, Aioli ,Tartar sauce ,Classic pesto,Red pesto,Puttanesca , Express Bolognese, Lemon cream sauce, Tomato-chili, salsa, Chimichurri, Fresh mint chutney, Apple horseradish sauce, Homemade ketchup, Garlic vinaigrette,Caesar dressing, Nougat foam, Caramel sauce, Strawberry coulis Back to Home Page Email Me! Copyright 1999-2011 Privacy Policy |
Never Fail Hollandaise Sauce Recipe Pepper Haste Recipe Plum Pudding Sauce Recipe Plum Sauce Recipe Sardi's Meat Sauce Recipe South American Steak Sauce Recipe Spaghetti Meat Sauce Recipe Spaghetti Meat Sauce Recipe #1 Spaghetti Meat Sauce Recipe #2 Whipped Cream Recipe Wholeberry Cranberry Sauce Recipe What's on the Menu Today? Allergy Recipes Army Air Corp Photos WWII Baking Tips Beverages Book Care and Repair Children's Recipes Chinese New Year Christmas Entertaining Recipes Cookbook Reviews Cooking and Food Links Cooking for a Large Group Cooking Tips Creative Holiday Cooking Culinary History Easter Information and Recipes Easy Recipes Entertaining Tips and Recipes Fun with Food Food Trivia Free Stuff Fun with Food Halloween Fun Herbal Remedies Herbs and Spices Household Hints Kids Crafts and Recipes Kids Links Memorial Day Information Natural Skin Care Nineteenth Century American Women Nineteenth Century Advertising Nutrition Parenting Tips Pet Goodies for Dogs, Cats and Birds Recipes from the 1800's Sewing Tips Thanksgiving Recipes Weather Page Wine and Beer Information |
Food Fun and Facts has over 900 pages of Recipes,Household Hints and Homemaking Information. Use the Menu, or for a quick Search, use the Site Search Bar Below. Enjoy! Sauces: Classical and Contemporary Sauce Making The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook. James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately related—and demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime. Now, with this new edition, Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You'll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold-Plated Chicken with Ginger, Saffron, and Almonds. There are intriguing historical recipes from medieval and seventeenth-century Europe as well as broth-based classics such as Pot au Feu and Bollito Misto. And, by popular request, Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy. This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you're a fan of the book's previous editions, you should note that Peterson has not cut any recipes for this edition, and that he has reinstated the popular sauce charts that appeared in the first edition. Lively, erudite, and authoritative, Sauces remains the definitive modern work on the subject. And with this edition's additional recipes—there are now a total of 440—it is now even more valuable as a general cookbook. You'll find all the techniques and know-how you need to master the art of sauce making, and you'll also discover how sauces can take your cooking to a whole new level. Amazon.com Review |