With a little know-how, an understanding of techniques and a selection of simple ingredients you can transform ordinary meals into something special with the addition of a well-made sauce. This book is filled with 150 easyto- make recipes from around the world. Illustrated throughout with beautiful colour photographs of every finished dish, the book offers helpful hints and tips on methods for thickening, keeping sauces warm and recipes for basic stocks. You can also indulge yourself with a variety of sweet sauces for desserts. Whether you are cooking a special meal or livening up a simple supper this volume has all you need to know. CLASSIC SAUCES 150 delicious ideas shown in more than 300 photographs Christine France
Biblio NotesBring out wonderful flavours and aromas in your food with this collection of recipes for rich sauces, hot and fiery salsas, creamy dips, and simple dressings. A fully illustrated practical reference section describes the basic sauce ingredients, different herbs and spices and sauce-making equipment as well as featuring plenty of useful hints and tips from how to prevent curdling to correcting a lumpy sauce. Features sweet and savoury accompaniments for every kind of meal, including classics such as beurre blanc and mayonnaise, as well as delicious dessert sauces such as rich butterscotch sauce and passionfruit coulis. A full nutritional analysis for every recipe. About the Editor: Christine France has worked for many food magazines including Good Housekeeping, Woman's Realm and BBC Good Food. Now freelance, Christine's varied work includes writing books, recipe and product development, restaurant reviewing and cookery teaching.
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