The Best Pasta Sauces

The Best Pasta Sauces PDF
Author: Micol Negrin
Publisher: Ballantine Books
ISBN: 0345547152
Size: 17.81 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages : 256
View: 6884

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The first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective, by food writer, cooking teacher, and Milan native Micol Negrin. The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto. Central Italy is known for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce. In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula. The islands of Sicily and Sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce. Negrin also provides a primer on saucing the Italian way, the basics for handmade pastas, the key to cooking pasta al dente, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen.

Sauces Shapes Pasta The Italian Way

Sauces   Shapes  Pasta the Italian Way PDF
Author: Oretta Zanini De Vita
Publisher: W. W. Norton & Company
ISBN: 0393082431
Size: 33.81 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages : 400
View: 5164

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Includes 150 recipes for making authentic Italian sauces, soups and handmade pastas at home, as well as clear instructions for the necessities when stocking an Italian pantry, cooking al dente, stuffing ravioli and selected cheeses. 35,000 first printing.

Sauces

Sauces PDF
Author: James Peterson
Publisher: Wiley
ISBN: 9780470194966
Size: 25.32 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 656
View: 3611

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Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition "It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed." -Mark Bittmanfrom the Foreword to the Second Edition "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle epoque. . . . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference." -Richard Olneyfrom the Foreword to the First Edition "Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation." -Gourmet magazine "This is a book I wish I had written myself. . . . Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professionals and amateurs alike. Sauces is one of the best culinary books of this century in English." -Jeremiah Tower "The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." -Daniel Boulud "It is a special reference book-comprehensive and inspiring." -Alice Waters

The Complete Book Of Sauces

The Complete Book Of Sauces PDF
Author: Sallie Y. Williams
Publisher: John Wiley & Sons Incorporated
ISBN:
Size: 58.31 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 272
View: 120

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A collection of more than 300 recipes for sauces, dressings, and marinades gives instructions for a variety of white and brown sauces, pasta sauces, barbecue and tomato-based sauces, as well as salsas, salad dressings, and dessert sauces

Sauces

Sauces PDF
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544819837
Size: 61.55 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 688
View: 3185

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The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

Mastering Sauces

Mastering Sauces PDF
Author: Susan Volland
Publisher: W. W. Norton
ISBN: 9780393355079
Size: 75.34 MB
Format: PDF, Mobi
Category : Sauces
Languages : en
Pages : 496
View: 3930

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Finally, a cookbook on sauces that is fresh, vibrant, and alive. In Mastering Sauces, Susan Volland veers away from traditional lesson plans and presents sauce-making in a whole new way. She focuses on how great cooks all over the world make sauces with impromptu élan--they splash and drizzle, slather and douse. Great sauces are made by following three fundamental principles: Maximize Flavor, Manipulate Texture, and Season Confidently. Armed with these principles, you can make any sauce your way. In addition to over 150 recipes that reflect today's tastes for seasonal produce, international ingredients, and alternative dietary choices, there are dozens of tips and tables suggesting ways to adapt and customize sauces. There are innovative Meatless Reductions, international Sauces That Start with a Can of Diced Tomatoes, and an Endlessly Adaptable Stir-Fry Sauce. In a conversational and very readable style, Volland teaches the "whys" and "hows" of sauce-making so cooks can better understand their ingredients to create the dish they want. And because she knows that even the best cooks have off-nights, she finishes with a list of Remedies for Faltering Sauces. Mastering Sauces is the go-to resource for all cooks, all tastes, and all diets. 16 pages of color photos

Barbecue Sauces Rubs And Marinades Bastes Butters Glazes Too

Barbecue Sauces  Rubs  and Marinades  Bastes  Butters   Glazes  Too PDF
Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 1523500816
Size: 65.66 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 352
View: 6359

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Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

Modern Sauces

Modern Sauces PDF
Author: Martha Holmberg
Publisher: Chronicle Books
ISBN: 1452108463
Size: 52.61 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 256
View: 2613

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This is the ebook for cooks who want to take their cooking to a whole new level. Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire. More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional 55 recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Modern Sauces is both an inspiration and a timeless reference on kitchen technique.

Sauces

Sauces PDF
Author: Michel Roux
Publisher: Quadrille Publishing Ltd
ISBN: 1849491720
Size: 55.32 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 304
View: 6186

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A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

The Ultimate Dip Dressing Sauce Recipe Book

The Ultimate Dip  Dressing   Sauce Recipe Book PDF
Author: Les Ilagan
Publisher: Createspace Independent Publishing Platform
ISBN: 9781517322007
Size: 61.51 MB
Format: PDF
Category :
Languages : en
Pages : 112
View: 1276

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Liven up mealtimes with different kinds of dips, dressings, and sauces! This book will help you enhance the flavors of your meat, fish, chicken, or vegetables with a handful of herbs, spices, oils, and other liquid bases. Learn how to make homemade Hummus, Mayonnaise, Hollandaise Sauce, Pesto Sauce, Pizza Sauce, Chicken Gravy and a lot MORE! From savory sauces, yummy dressings, and versatile dips to sweet sauces for your desserts, this book got you covered! Don't hesitate. Grab your copy NOW!

Bbq Sauces Rubs And Marinades For Dummies

BBQ Sauces  Rubs and Marinades For Dummies PDF
Author: Traci Cumbay
Publisher: John Wiley & Sons
ISBN: 1118052838
Size: 40.79 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 272
View: 3838

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Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember. Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to: Choose the right types of meat Build a BBQ tool set Craft your own sauces Smoke and grill like a pro Marinate like a master Choose the perfect time to add sauce Rub your meat the right way Whip up fantastic sides Add flavor with the right fuel Plan hours (and hours) ahead Cook low and slow for the best results Avoid flavoring pitfalls Turn BBQ leftovers into ambrosia Complete with helpful lists of dos and don’ts, as well as major barbecue events and associations, BBQ Sauces, Rubs & Marinades For Dummies is the secret ingredient that will have your family, friends, and neighborhoods begging for more.

Barbecue Bible Sauces Rubs And Marinades Bastes Butters And Glazes

Barbecue  Bible Sauces  Rubs  and Marinades  Bastes  Butters  and Glazes PDF
Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761159622
Size: 48.74 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages : 320
View: 4828

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Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built. Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices. In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon. Put it all together, and you'll really have your barbecue mojo working.

The World Sauces Cookbook

The World Sauces Cookbook PDF
Author: Mark Stevens
Publisher: Rockridge Press
ISBN: 9781641524780
Size: 60.66 MB
Format: PDF, ePub
Category :
Languages : en
Pages :
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A tasty world tour--with savory sauces! Take your next entrée further than it's ever been before. The World Sauces Cookbook is here to help you top off your meals with 60 sumptuous sauces from all four corners of the globe--including Satay, Adobo, Creole Remoulade and Comeback Sauce, Baba Ghanoush, and Pesto Della Zia. In addition to helpful prep tips and storage instructions, each sauce recipe comes complete with a flavor profile, spiciness index, and basic serving suggestions. Looking to really show off these sauces? The World Sauces Cookbook also comes with over 30 recipes for main dishes and sides meant to match with them. The World Sauces Cookbook includes: A world of flavor--From Mexico and Germany to Kenya and Indonesia, sample 60 easy-to-make sauces originating in almost as many countries. Saucy suggestions--Learn how to make your sauces shine with helpful guidelines for flavors, spiciness, and best pairing options. Perfect pairings--Pick out the ideal plate to highlight each of your sauces with the help of 30+ recipes for delicious sides and entrées. Discover how simple it is to bring flavors from all over the world right to your table with The World Sauces Cookbook.

Sauces Reflexions Of A Chef

Sauces reflexions of a chef PDF
Author: Yannick Alléno
Publisher: Hachette Pratique
ISBN: 2013969562
Size: 65.13 MB
Format: PDF, Mobi
Category : Cooking
Languages : en
Pages : 80
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Mixing the humorous with the erudite, this book is stuffed with tasty anecdotes from the history of sauce-making in France. It is also a cry from the heart, deploring the disappearance of the great French sauces from our plates. For they werebanished during the second half of the last century, when they werefound guilty of dietary heresy. The pioneering chef Yannick Alléno lifts the veil on cutting-edge techniques that enable a chef to create a sauce like a winemaker produces a great vintage. These new sauces lie at the heart of Alléno’s cuisine moderne. Along the way, the reader is taken on a fascinating historical journey from antiquity to the future, and through the very DNA of French cuisine.

Spaghetti Sauces

Spaghetti Sauces PDF
Author: Biba Caggiano
Publisher: Gibbs Smith
ISBN: 1423614763
Size: 36.10 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 128
View: 4469

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Eighty authentic Italian recipes are sure to indulge everyone at the table with palate-pleasing flavors. Twirl your fork into a plate of spaghetti topped with Pecorino Romano, Black Pepper, and Crisp Garlic; Mediterranean Pesto with Tomatoes; Prawns with Broccoli Florets and Paprika; Tomato Sauce with Goat Cheese and Basil; or Roasted Vegetables with Balsamic Vinegar. Biba Caggiano is an award-winning author of eight cookbooks and the chef/owner of BIBA Restaurant. Her restaurant is the recipient of many awards and recognition from Food Network Canada, Wine Spectator, Conde Nast Traveler, Gourmet Magazine, and Taste of Italia. She lives in Sacramento, California.