The Sauce Book: 300 Foolproof Sauces from Hollandaise, Hoisin & Sala Verde to Cranberry, Caramel, and Creme Patissiere

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9781906868833: The Sauce Book: 300 Foolproof Sauces from Hollandaise, Hoisin & Sala Verde to Cranberry, Caramel, and Creme Patissiere

For many, the idea of making at home the kind of sauces we enjoy in restaurants can be downright scary. But it's a lot easier than you might think: once you understand the various sauce "families" and have mastered a few basic techniques, it will open up the way to making a multitude of different sauces, and even creating your own versions. The book is divided into five geographical regions: France; Europe and the Mediterranean; the Americas; Asia; and the Pacific Rim. There is also a chapter on fusion food, and one on sweet sauces.

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From the Publisher:

* Paul Gayler goes beyond the scope of other sauce books to include not only the French classics but also sauces from around the world - salsas, ketchups, dipping sauces, and more.
* Many people find sauces daunting, but Paul's recipes are approachable as well as tempting.
* Contains all you need to know to avoid curdling, separating, and sauces that are too thick or too thin.

From the Author:

For many, the idea of making at home the kind of sauces we enjoy in restaurants can be downright scary. But it's a lot easier than you might think: once you understand the various sauce "families" and have mastered a few basic techniques, it will open up the way to making a multitude of different sauces, and even creating your own versions.

Commercial sauces are often laden with thickeners, colorings, and preservatives. They tend to have an unappetizing consistency and frequently lack any flavor at all. Making fresh sauces at home will enhance your cooking beyond recognition.

When I set out to write this book, I wanted to show that creating great sauces was within the reach of any home cook. Many sauces can easily be put together in the time it takes for the rest of the meal to cook, and a surprising number of them require no cooking at all.

The book is divided into five geographical regions: France; Europe and the Mediterranean; the Americas; Asia; and the Pacific Rim. There is also a chapter on fusion food, and one on sweet sauces. These divisions are not intended to be rigid, and there is plenty of overlap between the regions, so please don't feel constrained by them.

Sauces make a fantastic shortcut to different cultures and cuisines. Give a piece of plain grilled fish or meat a French, Italian, Indian, or Mexican character, depending on whether you serve it with hollandaise, salmoriglio, raita or chimichurri. And when it comes to desserts, you can be utterly indulgent: who can resist a dark, rich hot chocolate sauce drizzled over ice cream?

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1.

Gayler, Paul
Editorial: Kyle Books (2012)
ISBN 10: 1906868832 ISBN 13: 9781906868833
Nuevos Paperback Cantidad: 2
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Murray Media
(North Miami Beach, FL, Estados Unidos de America)
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Descripción Kyle Books, 2012. Paperback. Estado de conservación: New. Never used!. Nº de ref. de la librería P111906868832

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Gayler, Paul
Editorial: Kyle Books
ISBN 10: 1906868832 ISBN 13: 9781906868833
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Cloud 9 Books
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Descripción Kyle Books. PAPERBACK. Estado de conservación: New. 1906868832 New Condition. Nº de ref. de la librería NEW7.0812139

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