Cookbook Sauces

Cookbook Sauces 19 items in store


View all 19 items...


Sauces: Classical and Contemporary Sauce Making, 3rd Edition

by Houghton Mifflin Harcourt
List price: $49.95 Price: $27.16 Buy Now

Features:
  • Houghton Mifflin Harcourt

Product description

Sauces: Classical and Contemporary Sauce Making, 3rd Edition

The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook.

James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately related—and demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime.

Now, with this new edition, Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You'll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold-Plated Chicken with Ginger, Saffron, and Almonds. There are intriguing historical recipes from medieval and seventeenth-century Europe as well as broth-based classics such as Pot au Feu and Bollito Misto. And, by popular request, Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy.

This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you're a fan of the book's previous editions, you should note that Peterson has not cut any recipes for this edition, and that he has reinstated the popular sauce charts that appeared in the first edition.

Lively, erudite, and authoritative, Sauces remains the definitive modern work on the subject. And with this edition's additional recipes—there are now a total of 440—it is now even more valuable as a general cookbook. You'll find all the techniques and know-how you need to master the art of sauce making, and you'll also discover how sauces can take your cooking to a whole new level.

Exclusive Recipe Excerpts from Sauces: Classical and Contemporary Sauce Making


Béarnaise and Hollandaise

Coq Au Vin

Pear-Butterscotch Sauce



Modern Sauces: More than 150 Recipes for Every Cook, Every Day

by Chronicle Books
List price: $35.00 Price: $22.37 Buy Now

Product description

This is the book 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.

Featured Recipe: Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise

Here is another recipe created by my friend Matthew Card. It’s a riff on eggs Florentine (eggs Benedict but with spinach instead of Canadian bacon or ham) and, like every dish he makes, it is turbocharged with flavor. It would also be delicious with any of the other sauces in this chapter, so feel free to experiment.

Avoid using a hard-crusted bread here. If you can’t find focaccia, substitute something tender and flavorful, such as brioche or a soft Italian loaf. Peppadew peppers, which originated in South Africa, are sweet, tangy, and only modestly hot. They are pickled and sold in jars in the deli section of well-stocked grocery stores.

Serves 4

Ingredients
  • Kosher salt
  • 1 large bunch Rainbow or Bright Lights Swiss chard (12 oz/340 g), leaves and stems separated and stems cut crosswise into slices ¼ in/6 mm thick
  • 4 tbsp/60 ml extra-virgin olive oil
  • 3 cloves garlic, minced
  • Pinch of Espelette pepper or red pepper flakes
  • ½ cup/80 g thinly sliced jarred roasted red pepper
  • 4 tsp minced pickled Peppadew pepper
  • 4 large eggs
  • 4 pieces focaccia, toasted
  • 1 cup/240 ml Saffron–Red Pepper Hollandaise

Bring a large pot of salted water to a boil. Add the chard leaves (not the stems) and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain, rinse well with cold water, and squeeze out as much excess water as possible. Chop coarsely and set aside.

In a large frying pan over medium-high heat, heat 3 tbsp of the olive oil over medium-high heat. Add the chard stems and a large pinch of salt and cook, stirring occasionally, until tender and lightly browned, 6 to 9 minutes. Add the garlic and Espelette pepper and cook, stirring, until very fragrant, about 30 seconds. Stir in the cooked chard leaves, roasted pepper, and Peppadew pepper. Cook, stirring often, until the flavors are blended and the chard is hot, about 2 minutes. Transfer to a medium bowl and cover to keep warm. Do not rinse the pan.

Break each egg into a small teacup. Return the frying pan to low heat and add the remaining 1 tbsp oil. Carefully slide the eggs from the teacups into the pan so they stay whole. Season them with salt, cover the pan, and cook until the eggs are just set, 2 to 3 minutes.

Place a piece of focaccia on each plate, divide the chard mixture evenly among the focaccia, top with an egg, and then spoon a generous blanket of the warm hollandaise over the top. Serve right away.









How to Cause Rin's All-Purpose Cooking Sauce ซอสปรุงอาหารอเนกประสงค์

http://www.youtube.com/watch?v=vulp__5xILA&feature=youtube_gdata

I desire you like this video. ♥ I hope this video was fun and helpful and that you enj.

Sites on a related topic



hot sauce cookbook turn up the heat with 60 pepper sauce recipes

$7.39

hot sauce cookbook the book of fiery salsa and hot sauce recipes
hot sauce cookbook the book of fiery salsa and hot sauce recipes

Media > Books


New 1623153654 BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER! 0.5.

$9.19

Bing news feed

Dinner Tonight: Give reciprocal chicken tenders a nutty, crunchy upgrade at home - 03/16/15, via The Commercial Appeal

and “The Southern Pantry Cookbook” (Thomas Nelson, $26.99). She lives in East Memphis with her conceal and two daughters. For more recipes and dinnertime solutions, visit cookwithjennifer.com. 1 To prepare the Maple-Dijon Dipping Sauce: In a medium ...

Valid, Healthy Condiments Deliver Big Flavor, Few Calories - 03/16/15, via ABC News

This approach celebrates horseradish — not the creamy sauce you find next to the roast beef at an all ... She is the author of the cookbook, "Supermarket Healthy." http://www.melissadarabian.net

Squat format good for potty - 03/16/15, via ABQJournal

I doused it with soy nerve, and it felt better immediately ... Write to them in care of this newspaper or email them via their website: PeoplesPharmacy.com. Their newest book is “Top Screwups Doctors Make a run for it and How to Avoid Them.”

Directory

  1. First-class sauces cookbook? - Home Cooking - Chowhound Call out 1 of Best sauces cookbook? - Anyone know of a great book just on how to make different sauces? Thanks.
  2. Muy Bueno Cookbook » Mexican Meatballs with Three Tangy ... Mexican-inspired ingredients give these meatballs a crafty, but distinctive flavor. They're served with a variety of simple and spicy dipping sauces inspired by three ...
  3. The Meatball Against Cookbook: Daniel Holzman, Michael ... Recipes from The Meatball Research Cookbook Click on the photos below to download printable recipes. Honey-Roasted Carrots with Prunes, Walnuts, and Mint Mini Buffalo ...
Béchamel Disrespectfulness
Béchamel Disrespectfulness
The New Faultless Book of Cookery, p. 49. Photo by Ben Ericksson.
Photo by .michael.newman. on Flickr
Anne vs. The Glad Dieter with Joe Futrelle sauce
Anne vs. The Glad Dieter with Joe Futrelle sauce
Photo by joefutrelle on Flickr
eggplant-
eggplant-
miso glazed eggplant from the Tonari Gumi Cookbook...http://wp.me/p10Y0w-1Kc
Photo by Theresa Carle-Sanders on Flickr
400 Sauces - Cookbook of the Day
400 Sauces - Cookbook of the Day
CookBook X9 Sauces md 300x207 Dressings & Sauces Procedure Gallery
CookBook X9 Sauces md 300x207 Dressings & Sauces Procedure Gallery
  • Twitter
  • VictoriaArtstew Chocolate Caramel and Strawberry Sauces #paleo #glutenfree #SCDdiet Cookbook out May http://t.co/6JhE8kZzBz
  • hamilcarhoyos Williams-Sonoma Cookbook, Pasta Sauces (1999, HC/DJ) Cook Lyrics-Kitchen Library http://t.co/2Hv9zD3w87 http://t.co/wJOMd2BQ81
  • ebaytwhistory2 The Tome of Sauces and Dips; Cooking light cookbook 1991 lot of 2 HB books http://t.co/vorYYOKP34 http://t.co/k6IyCESFoF