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Sauces

Sauces

A guide, with over 600 colour photographs, to mastering the art of saucemaking. It deals with traditional techniques and ingredients as well as modern ones and the recipes are graded in difficulty. 200 recipes of dressings and sauces for salads, meat, vegetables, desserts and fish are included.
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Summary

A good sauce can transform simple and inexpensive food into an interesting meal. "Sauces" is a guide, with over 600 colour photographs, to mastering the art of saucemaking. It deals with traditional techniques and ingredients as well as modern ones including the use of food procesors and contemporary ingredients such as creme fraiche. The recipes are graded in difficulty, taking the reader through each step to making a perfect sauce and there is also a section on how to save a sauce and avoid culinary disasters. Salad dressings and sauces for all kinds of meat, vegetables, poultry, fish, seafood, pastas and desserts are included; classic sauces as well as "nouvelle cuisine" sauces. With over 200 recipes ranging from hazelnut hollandaise, garlic, cream and ham sauce with olives through to Cointreau cream and hot mint sauce, there should be something for everyone's taste.

Product Description

Title - Sauces

Edition -

Author -

ISBN 13 - 9780747502814

Imprint - Bloomsbury Publishing PLC

Publisher - Bloomsbury Publishing PLC

Date Published - 27/10/1988

Prize -

No. of pages -

Binding Type - Hardback

Dimensions - 220 x 290 x mm

Weight - 680 g

Languages -