Page Street Publishing, 2018. — 192 p. — ISBN: 978-1624145049. In The Art of the Perfect Sauce, Lorilynn Bauer and Ramin Ganeshram will help you breathe new life into your dinners with tasty sauces that are a breeze to make. With decades of culinary experience between them, they know the importance of a good sauce for restaurant-quality meals in your kitchen. Using traditional...
Silverback Books, 2004. - 62 p. Sauces - spicy, delicate, hearty or sweet - instantly transform meals and give distinction to the simplest foods. With this invaluable book, you'll learn to make sauces and demi-glaces that rival expensive gourmet chef versions; how to instantly turn store-bought sauces into homestyle ones; troubleshooting cures for every sauce disaster; and the...
GRÄFE UND UNZER Verlag, 2012. — 100 s. — ISBN: 978-3833829574. German language. Nie wieder ohne! Was wären Spargel ohne Hollandaise, Nudeln ohne Tomatensauce und Cracker ohne leckeren Tunfischdip? Einfach unvorstellbar! Denn erst die passende Sauce macht's. Mit unserer besonderen Auswahl herzhafter und süßer Saucen essen Sie garantiert nie wieder trocken. Heiße Saucenklassiker,...
Avery, 2019. — 256 p. — ISBN: 978-0525533528. In this completely unique Asian cookbook, culinary instructor and trained chef Diana Kuan offers a flavorful education in the art of cooking with homemade Asian hot sauces. From Thai Sriracha to Indonesian sambal to Korean gochujang and other fiery favorites, Asian chili sauces have become staples in restaurants and homes across...
Workman Publishing Company, 2017. — 352 p. 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,...
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