The Book Of Sauces

The Book of Sauces PDF
Author: Charles Senn
Publisher: Applewood Books
ISBN: 1429012544
Size: 52.10 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 140
View: 1011

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Charles Senn's 1915 collection of sauce recipes, which he claimed to be the largest and most complete ever published in one volume, includes many standard sauces, like Hollandaise and Bechamel, as well as new recipes of the author's creation. This informative guide for both professional chefs and amateur cooks also gives tips on seasoning, reductions, stock-making, and more.

Mastering Sauces

Mastering Sauces PDF
Author: Susan Volland
Publisher: W. W. Norton
ISBN: 9780393355079
Size: 60.28 MB
Format: PDF
Category : Sauces
Languages : en
Pages : 496
View: 2470

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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

The Best Pasta Sauces

The Best Pasta Sauces PDF
Author: Micol Negrin
Publisher: Ballantine Books
ISBN: 0345547152
Size: 72.85 MB
Format: PDF, Mobi
Category : Cooking
Languages : en
Pages : 256
View: 7160

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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: 64.23 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 400
View: 4998

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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 Salsas Relishes

Sauces  Salsas   Relishes PDF
Author: Rick Rodgers
Publisher: Simon and Schuster
ISBN: 0743267370
Size: 51.20 MB
Format: PDF, Kindle
Category : Cooking
Languages : en
Pages : 141
View: 6428

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A richly illustrated series of cooking manuals utilizes hundreds of full-color photographs and instructions to take readers through the fundamental steps and techniques of cooking, from the basics to more complex variations, accompanied by dozens of delicious recipes and a special "Troubleshooting" section designed to help cooks overcome problems without having to start all over again.

Paul Kirk S Championship Barbecue Sauces

Paul Kirk s Championship Barbecue Sauces PDF
Author: Paul Kirk
Publisher: Harvard Common Press
ISBN: 9781558321250
Size: 48.43 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 262
View: 3383

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The author offers up 175 recipes that impart bold zesty flavor to every cut of meat!

The Book Of Sauces

The Book of Sauces PDF
Author: Anne Sheasby
Publisher: Penguin
ISBN: 9781557883858
Size: 23.27 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 96
View: 2191

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A brightly illustrated, updated cookbook provides easy-to-follow, all-new recipes for stocks, fruit sauces, standard and exotic sauces, and dessert sauces, all of which can be made from readily available ingredients, and includes serving suggestions. Original.

The Book Of Light Sauces Salad Dressings

The Book of Light Sauces   Salad Dressings PDF
Author: Anne Sheasby
Publisher: Penguin
ISBN: 9781557881878
Size: 76.63 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 120
View: 4626

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This dazzling array of sauce recipes for meats, vegetables, pasta, and desserts that are low in fat and calories, as well as reduced-fat salad dressings, offers flavorful combinations so exciting no one will realize they are saving calories with every bite. Each recipe is illustrated with three step-by-step photos to make preparation almost foolproof.

Sauces

Sauces PDF
Author:
Publisher: Taylor & Francis
ISBN: 9789625934303
Size: 54.38 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 64
View: 6092

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From the world's most famous cooking school comes this collection of fresh, modern dishes for the home cook. Developed specifically for the home, this invaluable collection of books brings you classic, elegant recipes, complete with color photos of each dish and illustrated step-by-step techniques.

1 Noodle 50 Sauces

1 Noodle  50 Sauces PDF
Author: Reinhardt Hess
Publisher: Silverback Books
ISBN: 9781930603127
Size: 58.94 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 64
View: 986

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50 fabulous sauces for any kind of noodle from fettuccine to rigatoni simple and fast to prepare, yet unbelievably Italian. Includes product know-how on noodles and Italian cheese, instructions on how to cook noodles perfectly al dente, and lists eight basic sauces and oils to have in your pantry."

Sauces

Sauces PDF
Author: Maryann Tebben
Publisher: Reaktion Books
ISBN: 1780234139
Size: 64.98 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 128
View: 2892

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Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits. Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a commodity and helped seafarers add flavor to their rations. Tracing the evolution of food technology, she explores the development of the art of sauce creation and examines the foams, ices, and smokes—barely recognizable as sauces—that are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauces—how salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in India—and offers tantalizing historical comparisons such as that between ketchup and Tabasco. A charming look at the source of soy sauce, mole, beurre blanc, and more, Sauces will please expert chefs and novice sauciers alike.

Sauces

Sauces PDF
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544819829
Size: 22.47 MB
Format: PDF, ePub, Mobi
Category :
Languages : en
Pages : 688
View: 6925

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The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods---plus, for the first time, color photography throughout.

50 Great Pasta Sauces

50 Great Pasta Sauces PDF
Author: Pamela Sheldon Johns
Publisher: Andrews McMeel Publishing
ISBN: 0740786261
Size: 47.11 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 112
View: 5916

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50 Great Pasta Sauces has all the right ingredients to become a best-selling cookbook: everyday Italian recipes that can be prepared fast and affordably, illustrated with beautiful four-color photography. Living on a farm in Tuscany, Pamela Sheldon Johns knows more than a little about Italian cooking, and 50 Great Pasta Sauces showcases some of her best sauces collected throughout her extensive culinary career. The recipes are divided into four mouthwatering categories--vegetable sauces, meat sauces, seafood sauces, and dairy sauces--each designed to be the centerpiece of an irresistible, unforgettable meal. Readers can practically taste the flavorful pasta dishes pictured in the rich, four-color photographs that accompany the recipes. The fragrant sauces virtually leap off the page, begging to be savored. Who could resist? The recipes, ranging from familiar, traditional standbys to creative new favorites, include: * Carbonara sauce * Browned butter and sage sauce * Rosemary-lamb sauce * Garlic shrimp and wine sauce * Roasted tomato sauce * Asparagus and butter sauce * Creamy goat cheese sauce 50 Great Pasta Sauces gives readers and cooks a delicious, easy, and affordable taste of Italy, right in their own homes.

Modern Sauces

Modern Sauces PDF
Author: Martha Holmberg
Publisher: Chronicle Books
ISBN: 0811878384
Size: 27.18 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 256
View: 4003

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Provides recipes for 150 sauces, including cinaigrettes, tomato sauces, butter sauces, gravy, custard sauces, and chocolate sauces, along with a variety of recipes for main dishes and desserts.

Sauces Reconsidered

Sauces Reconsidered PDF
Author: Gary Allen, author of Sausage: A Global History
Publisher: Rowman & Littlefield
ISBN: 153811514X
Size: 37.81 MB
Format: PDF, Mobi
Category : Cooking
Languages : en
Pages : 216
View: 156

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Most cookbooks age poorly as tastes change, but Sauces Reconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.