Make every meal memorable with this practical and accessible guide to the complementary sauces, salsas and accompaniments that we love to add to our food. Over 400 original recipes add an inspirational touch to every conceivable kind of meal, whether it's a rich gravy for a roasted leg of lamb, a tangy orange sauce for duck, a quick crunchy satay for shredded vegetables or a stunning series of party dips, tangy dressings, sweet chunky chutneys, cooling raitas, fresh fruit coulis or rich dessert creams. Many of these recipes will also make fantastic gifts, such as Christmas chutney, tarragon and champagne mustard, rumtopf, and spiced apple mincemeat. From much-loved standbys such as Bolognese sauce, mango chutney, and pickled onions to stand-alone sweet preserves such as apricots in amaretto, this is an inspiring kitchen compendium. THE SAUCE BIBLE 400 fail-safe recipes to transform everyday dishes into feasts, shown step by step in 1400 photographs Catherine Atkinson, Christine France and Maggie Mayhew CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Catherine Atkinson is a full-time writer and food consultant. Christine France is a talented writer with over 20 years experience running her own food consultancy. Maggie Mayhew is a food writer and home economist, contributing to several women s magazines.
Biblio NotesAdd something special to every type of dish and every kind of occasion, with recipes for a wonderful range of accompaniments, from classic sauces to spiced mustards A detailed introduction to the art of sauce-making and preserving, from making stocks and marinades to setting jams and jellies Includes quick, easy recipes for creamy dips, fiery salsas, tasty relishes, spicy marinades and simple dressings: try calvados and apple sauce for pork, sweet pepper salsa for fish, or basil and lemon mayonnaise for salads Try making some of the tempting preserves to stock up your pantry, from green tomato chutney and spiced apple mincemeat to quince and coriander jelly, and blueberry and lime jam
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