The Complete Guide to Making Sauces

by Christine France

Book Overview

Sauces, salsas, dips and relishes can all transform a plain meal into a memorable feast - this practical cookbook explains all you need to know to make your own delicious accompaniments. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0681280093
• ISBN13: 9780681280090
• Release Date: January 2005
• Publisher: Anness Publ
• Length: 256 Pages
• Weight: 4.08 lbs.

Customer Reviews

A Bargain For Such A Large Book Of All Kinds Of Sauces !!

I Looked Though The Book Today After It Arrived. I Am So Happy I Purchased This Book On Sauces. There Were So Many To Choose From. This Is Worth Buying And Adding To Your Cooking Library.

To sauce or not to sauce.....

BIG hardbound book full of color photos of the different recipes and/or ingredients. Besides recipes for the classic sauces, it also has sections of salsas, dips, chutneys & relishes, dressings & marinades and sauces for sweet dishes. At the beginning there is a thorough 'General Reference' that explains the basic components of any sauce and gives you a pantry guide of what you should always have on hand to make any sauce in the book: * Explanation of the different flours used for thickening (white, self-rising, whole-wheat, cornstarch, potato, arrowroot, custard powder) and how to store them. * The different types of fats (butter, margarine, spreads, Polyunsaturated vegetable oils and spreads, dairy spreads, reduced fats spreads, low-fat spreads) and how to store * The different oils (peanut, sesame seed, soy, sunflower, nuts, olive -and the different filterings and quality of olive oils - * In the pantry section: bouillon cubes and powders, canned tomatoes and sauces, crushed or pureed tomatoes, tomato paste, commercial sauces, such as hot pepper, msutards, oyster, pesto, soy, Thai fish sauce or nam pla, Worcestershire, etc and goes into all the different vinegars available. *The difference between coconut milk and cream is also explained. Then there is a section on herbs and spices and then goes into the different dairy products that can be used in sauces and dips, etc. Sauce-making equipment and what all you will need Making basic stocks Flour based sauces Vegetable sauces and salsas Savory butter sauces Savory & sweet egg sauces Dessert sauces, fruit sauces, chocolate sauces Making marinades and dressings I really think that it is the most comprehensive book on sauces I've ever seen

Sauces

Sauces by Christine France is really a useful and good book on how to prepare sauces to enrich the flavor and texture of your dishes. It is a step by step, illustrated guide on preparing sauces for various dishes. Here is a glance of what's in the book: - Classic sauces - Sauces for pasta dishes - Sauces for meat dishes - Sauces for fish dishes - Sauces for vegetarian dishes - Salsas - Dips - Chutneys and relishes - Dressings and marinades - Sauces for sweet dishes