Book - 2007
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Louise Pickford shows you easy ways of preparing delicious sauces, both savory and sweet, that will give your cooking a new lease on life. You will find recipes for all the main stocks you need to make almost any type of classic sauce, including emulsions, thickened and enriched sauces, and purees. Sauces for meat and poulty include a horseradish sauce with a modern twist. Among the more unusual recipes in this section are quirky Quince Aioli and tangy fruit sauces such as Fresh Cranberry and Sour Cherry. For fish dishes, find out how to give old favourites like parsley and watercress sauces a fresh new appeal. This book also includes plenty of ideas for pasta sauces, from simple pesto to the intriguing Lemon and Vermouth sauce. You can also try some of the dressings, salsas, and dips that turn vegetables into a meal in themselves. For sheer indulgence, it's hard to beat the recipes for sweet sauces. Caramel sauce with an exotic touch of coconut and the wickedly luxurious Maple and Pecan Fudge sauce are among the recipes you can use to add the finishing touches to a dessert. *Over 70 sauce recipes to complement a wide variety of foods.*Mouthwatering photography by Ian Wallace.*Step-by-step instructions explain the baic techniques.
Publisher: New York : Ryland Peters & Small, 2007.
ISBN: 9781845974831
Characteristics: 95 p. :,col. ill. ;,25 cm.


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