The introduction of this handy book explains the science behind the art of sauce-making. You will learn which products to keep in store as well as which equipment to keep to hand, so that a recipe can be put together at a moment's notice. Step-by-step instructions show how to make each type of sauce from a simple all-in-one‚ method to a more complicated roux sauce. The book then presents 100 easy-to-prepare recipes, whether your choice is for rich and robust, refreshing or tangy sauces to complement meat and poultry, fish, pasta, vegetarian dishes or even desserts. There are plenty of traditional favourites as well as more innovative ideas. Whatever your choice, Cook's Book of Sauces is both a firm foundation to the art of sauce-making and a wonderful collection of international sauce recipes, guaranteed to inspire your culinary repertoire. Cook's Book of Sauces 100 fail-safe recipes to transform an everyday dish into a feast, shown step by step in more than 500 photographs Christine France CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Author Contributing editor Christine France is a food writer with twenty years' experience in journalism. After training as a home economist, Christine spent many years working on magazines, first as a food editor for Good Housekeeping, and then for Woman's Realm, before setting up her own freelance consultancy. Christine is the author of a number of cookbooks, most recently, Chocolate Temptations, The Low Fat, Low Cholesterol Cookbook, Healthy Eating - Low Calorie Desserts, Step-by-step Best-ever Barbecues and Salsas, Dips, Relishes and Marinades.
Biblio NotesOver 100 delicious classic and contemporary sauce recipes and how to make them - shown in more than 500 colour photographs The secrets of successful sauce-making revealed, with easy-to-follow step-by-step techniques throughout Choose from fresh and fruity sauces to accompany meat and poultry; refreshingly simple choices to accompany a vegetarian menu; light and subtle sauces to complement fish; or robust, spicy and substantial sauces to satisfy the hungriest appetite Packed with tips, serving suggestions and presentation ideas
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