Sauces Download Ebook PDF Epub Online

Author : James Peterson
Publisher : Houghton Mifflin Harcourt
Release : 2017-11
Page : 688
Category :
ISBN 13 : 0544819829
Description :


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.


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2017-05-02
Page : 352
Category : Cooking
ISBN 13 : 1523500816
Description :


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.


Author : Susan Volland
Publisher : W. W. Norton
Release : 2018-01-19
Page : 496
Category : Sauces
ISBN 13 : 9780393355079
Description :


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


Author : Michel Roux
Publisher : Quadrille
Release : 2019-05-02
Page : 304
Category : Sauces
ISBN 13 : 9781787134744
Description :



Author : James Peterson
Publisher : Houghton Mifflin Harcourt
Release : 2017-11-07
Page : 688
Category : Cooking
ISBN 13 : 0544819837
Description :


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.


Author : Anne Sheasby
Publisher : Penguin
Release : 1994
Page : 120
Category : Cooking
ISBN 13 : 9781557881878
Description :


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.


Author : Paul Kirk
Publisher : Harvard Common Press
Release : 1997-12-03
Page : 262
Category : Cooking
ISBN 13 : 9781558321250
Description :


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


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2017-05-02
Page : 352
Category : Cooking
ISBN 13 : 1523502185
Description :


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.


Author : Gordon Grimsdale
Publisher : Penguin
Release : 1986
Page : 128
Category : Cooking
ISBN 13 : 9780895865045
Description :


Provides recipes for stocks, fruit sauces, standard and exotic sauces, and dessert sauces and includes serving suggestions


Author : Karen Adler
Publisher : Celestial Arts
Release : 2000
Page : 96
Category : Cooking
ISBN 13 : 0890879656
Description :


The BEST LITLLE COOKBOOK series concludes with those essential BBQ Sauces. Kansas City-Style BBQ Sauce, Texas Two-Step Sauce, Apricot-Plum Glaze, Thai Peanut Butter Dipping Sauce, and Carolina Pepper Sauce will please both domestic and exotic palates alike.


Author : Diane Seed
Publisher : Random House
Release : 2012-08-02
Page : 200
Category : Cooking
ISBN 13 : 1446484718
Description :


The Top One Hundred Pasta Sauces is a classic Italian cook book that has sold over a million copies and been translated into 12 languages. For this charming addition Diane Seed has fully revised the recipes, with several delicious and easy recipes. With flavours bursting from the simplest ingredients, authentic Italian pasta dishes can make home cooking truly sensational. The scent of torn basil leaves; the sizzle of pan-fried prawns; the sight of an olive-studded spaghetti alla puttanesca: pasta sauces invigorate all the senses. In this definitive collection, Diane Seed shares the one hundred best sauce recipes she has encountered in 40 years of living, eating and cooking in Italy. Infinitely varied, it includes specialities from regions across Italy and classic recipes we've come to love that are both delicious and economical, plus a few extra-special dishes that are perfect for occasions. Top One Hundred Pasta Sauces is an indispensible selection that is as wide-ranging as Italian culture itself. Trusted by cooks for over 25 years, its sensational yet simple recipes are an essential ingredient in every kitchen.


Author : Leisure Arts
Publisher : Leisure Arts
Release : 2009-06
Page : 48
Category : Crafts & Hobbies
ISBN 13 : 1574863037
Description :


Sweet or savory, sauces can spice up any meal. This collection of recipes will help you dress up all your dishes, from salads to desserts! Here are 84 recipes to add flavor to a variety of foods: sauces, marinades, toppings, salad dressings, condiments, etc. Recipes include Madeira Mushroom Gravy, Red Pepper and Green Chile Cream Sauces, Lime Salad Dressing, Strawberry-Orange Sauce, Creamy Lemon Dill Sauce, Horseradish Sauce, Herbed Garlic Marinade, Pepper Sauce, Toasted Walnut Dressing, Orange Vinaigrette, Peach Chutney Glaze, Buttermilk Mustard Salad Dressing, Sweet and Sour Sauce, Hot Fudge Sauce, Fudge Dessert Sauce, Cherry Sauce for Pastries, Cinnamon-Marshmallow Topping, Meringue Topping, Date-Pecan Frosting, and other favorites.


Author : Kirk Endstone
Publisher : Mayorline via PublishDrive
Release : 2017-08-24
Page : 160
Category : Cooking
ISBN 13 :
Description :


Barbecue Like A Pro Using Sauces, Rubs And Marinades When it comes to barbecuing, flavor is crucial. This book is loaded with helpful information on how to barbecue right, including the knowledge required to make barbecues that’re bursting with flavor. Whether you admit it, there are some things that may be pretty confusing when it comes to barbecuing. How do you use a marinade, and for how long? How do you marinate seafood, and how can one baste or glaze right? When should the barbecue sauce be applied and how can I barbecue like a pro using sauces, rubs and marinades? This book provides you with these answers and more. You will know everything that makes a good barbecue: including how to create a smoky flavor, how to know the right wood to use, how best to light a fire. What’s more! There are loads of information on marinating and basting your favorite meats and food. There are also over 120 recipes in this book, providing you with the opportunity of creating your own marinates, bastes, rubs, slathers, sauces, mops and chutneys for a rich barbecue. There are recipes for: marinades, wet rubs, spice pastes, dry rubs and seasonings, glazes and oils, mop sauces, barbecue sauces, brines and cures, slather sauces, vinaigrettes, sambals, chutneys and jams, salsas and relishes, bastes, butters as well as finishing sauces With this book in your hands, barbecuing will no longer be a summer activity but one you will enjoy and share with friends and family when the sun is shining brightly or whether the snow is blowing. It’s the guide book for the beginner who desires a simple explanation to barbecue. It is barbecuing made simple! With it, you can use the flavor-enhancers to create amazing barbecues every time!


Author : Oretta Zanini De Vita
Maureen B. Fant
Publisher : W. W. Norton & Company
Release : 2013-10-14
Page : 400
Category : Cooking
ISBN 13 : 0393082431
Description :


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.


Author : Cheryl Alters Jamison
Bill Jamison
Publisher : Houghton Mifflin Harcourt
Release : 2015-04-21
Page : 336
Category : Cooking
ISBN 13 : 1558328459
Description :


Two experts on grilling and smoking offer this collection of 225 recipes for finger-licking barbecue sauces, rubs and marinades that combine the traditions of American BBQ flavors with international flair for a variety of meats, fish and seafood and vegetables. Original. 10,000 first printing.


Author : CHEF FRANK OROFINO
Publisher : Author House
Release : 2014-03
Page : 244
Category : Cooking
ISBN 13 : 1491868309
Description :


My cook book deals with mostly sauces and dressings that can be used on any dish. Too often people will make meat, seafood and have no idea as far as what sauces to put on top of the main dish. Also in this book there are great dressings to put on salads, beets and any other side dish that you prepare. This is discussed in the book. There are some recipes in the book as far as soups, salads and some main dishes that you will find. I hope if this cook book is received by the public then I will make a cook book on main dishes in the future with the sauces and dressings in this book. I do hope that you enjoy this cook book and have many nights of enjoyment with the recipes. Enjoy cooking! Chef Frank Orofino


Author : James Peterson
Publisher : New York : Van Nostrand Reinhold
Release : 1991
Page : 504
Category : Sauces
ISBN 13 : 9780442237738
Description :


Sauces Classical and Contemporary Sauce Making Second Edition James Peterson "After a couple of decades of anarchy and chaos in the kitchen disguised as la nouvelle cuisine, a treatise such as Sauces, grounded in common sense, infuses one with renewed faith." So says no less an authority than Richard Olney, who as the acknowledged master of the contemporary culinary arts, possesses the perspective to judge what is merely history, and what is truly historic. Since its publication in 1991, Sauces has proven itself a landmark work, winning The James Beard Foundation's Cookbook of the Year award, and garnering worldwide acclaim for its author, James Peterson, who with his very first book established a reputation as one of the most literate and knowledgeable individuals among the vast ranks of culinary writers. By marrying the best of well-practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce making that rings as true for home cooks as it does for professional chefs. Sauces has been as much a celebration of cooking as it was a teaching volume because it is, at its heart, a reflection of Peterson's romance and devotion in the kitchen. Sauces is firmly dedicated not only to broadening the cook's appreciation and understanding of sauce-making's traditional principles, but also to empowering the reader to become an adept improviser. We are reminded that cooking is an art, and no art can thrive without the freedom to change and evolve. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. Classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bTarnaise, hollandaise, mayonnaise and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cooking; vegetable purees; dessert sauces, and many more. The Second Edition addresses the growing appreciation for Asian cuisine, whose bold flavors have helped make it a staple of the modern healthy diet. Peterson serves up an overview of both ingredients and techniques for a collection of favorite Asian recipes. Pasta sauces, which were absent in the first edition, get Peterson's meticulous treatment here, and the techniques for making other types of sauces can be used here to create flavorful and satisfying dishes. Peterson goes straight to the heart of the culinary art to explain, in plain language, how ingredients work together, and groups the recipes according to their basic ingredients such as olive oil, seafood, and vegetables. As always, Peterson reminds the reader that the recipes are ultimately a guide, and encourages cooks to explore great new tastes through their own creative efforts. Joining the more than 500 recipes in the Second Edition are the author's 190 color photographs that clearly illustrate the fundamentals of good sauce making. Peterson also provides a practical discussion of pairing wine and food, as well as guidelines for improvisation and tips for restaurant chefs. A new bibliography and source list of purveyors enables readers to expand their knowledge and enhance their creativity, all in all making a must-have reference for one of the most exciting and challenging areas of cooking.


Author : Micol Negrin
Publisher : Ballantine Books
Release : 2014-10-28
Page : 256
Category : Cooking
ISBN 13 : 0345547152
Description :


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.


Author : James Peterson
Publisher : Wiley
Release : 2008-09-22
Page : 656
Category : Cooking
ISBN 13 : 9780470194966
Description :


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


Author : Patricia Diane Cummisford
Publisher :
Release : 1957
Page : 152
Category : Frozen foods
ISBN 13 :
Description :