by JoannaFarrow (Author)
Over 100 fantastic sauces that will add flair to any meal, providing fast and fuss-free food for friends and family. This is the only reference you will ever need. Are you bored with the same dishes day in day out? Would you like to make food more exciting? Here is a simple solution to make every meal special. Step-by-step photographs take you through the sauce-making process and ensure perfect results every time. Tips and techniques for choosing ingredients and equipment are also included. All the classics and traditional favourites together with new and exciting flavour combinations ensure that there is something for everyone.
Format: Paperback
Pages: 128
Publisher: Hamlyn
Published: 15 Aug 2006
ISBN 10: 0600615421
ISBN 13: 9780600615422
Book Overview: Contents Introduction: Essential ingredients. Equipment. Techniques. Beef stock. Chicken stock. Vegetable stock. Fish stock. True Classics: Bechamel sauce. Cheese sauce. Coconut and coriander sauce. Wild mushroom sauce. Soubise sauce. Parsley Sauce. Mayonnaise. Aioli. Sauce verte. Tartare and green peppercorn sauce. Seafood sauce. Hollandaise sauce. Hollandaise with red pepper and thyme. Hollandaise sauce with capers and herbs. Bearnaise sauce. Buerre blanc. Espagnole sauce. Ginger and orange sauce. Anchovy and pickled walnut sauce. Bacon and baby onion sauce. Chasseur sauce. Fresh herb butter. Red pepper, Serrano and paprika butter. Horseradish butter. Prawn butter. Chilli spice butter. Sauces for Vegetables: Gribiche sauce. Salsa Verde. Chickpea and chilli sauce. Fennel and Mascarpone sauce. Hot harissa sauce. Hot and sour chilli sauce. Spicy gazpacho sauce. Spicy fruit and nut sauce. Sauces for Pasta: Puttanesca sauce. Roasted Pepper sauce. Tomato and pancetta sauce. Pesto. Bolognese sauce. Goats cheese and pine nut sauce. Olive and caper tapenade. Walnut, dolcelatte and creme fraiche sauce. Smoked salmon and dill sauce. Chicken liver, mushroom and marsala sauce. Garlic, parmesan and ciabatta sauce. Fresh clam sauce. Spicy sausage sauce. Sauces for Fish: Rouille. Tomato coulis. Vegetable coulis Watercress sauce. Indian masala sauce. Prawn sauce. Sauce vierge. Roasted garlic and almond sauce. Dill and mustard sauce. Fennel and pancetta sauce. Thermidor sauce. Chorizo and cherry tomato. Saffron cream sauce. Honey, balsamic vinegar and mushroom sauce. Tarragon cream sauce. Sauces for Meat: Spicy damson sauce. Cumberland sauce. Red wine gravy. Pear, prune and cider sauce. Beer and onion sauce. Leek and nutmeg sauce. Peppercorn sauce. Apple sauce. Mint sauce. Satay sauce. Redcurrant and ginger sauce. Normandy apple sauce. Horseradish sauce. Sauces for Poultry and Game: Griddled aubergine sauce. Devilled tomato sauce. Creamy bread sauce. Walnut sauce. Black bean sauce. Tarragon and mustard seed sauce. Quince and juniper sauce. Pumpkin and rosemary sauce. Thai green sauce. Cranberry, cinammon and orange sauce. Red bean and okra sauce. Ginger, sesame and star anise sauce. Sauces for Puddings and Desserts: Glossy chocolate sauce. Minted white chocolate sauce. Buttery hazel syrup. Butterscotch fudge sauce. Fresh ginger sauce. Cinammon sabayon. Mango, passion fruit and rum sauce. Slump. Syllabub with lemon and vodka. Brandy Butter. Red fruit coulis Coffee bean sauce. Orange cheesecake cream. Tangy lemon butter sauce. Creme Anglaise. Index. Acknowledgements.
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