{"title":"Chef Jay Weinstein","description":null,"products":[{"product_id":"chef-s-guide-to-sauces-dips-book-chef-jay-weinstein-9781423241775","title":"Chef's Guide to Sauces \u0026 Dips","description":"This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including \u003ci\u003ereductions\u003c\/i\u003e, \u003ci\u003ecoulis\u003c\/i\u003e (puree), \u003ci\u003eli s \u003c\/i\u003e(starch-thickened), \u003ci\u003evinaigrettes\u003c\/i\u003e, and \u003ci\u003eemulsions\u003c\/i\u003e are here. Modern mother sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. B chamel, velout , espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish \u003ci\u003efumet\u003c\/i\u003e stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional. \u003cbr\u003e 6 page laminated guide includes: \u003cul\u003e\n\u003cli\u003eSauce \u0026amp; Stock Definitions\u003c\/li\u003e\n\u003cli\u003eModern Mother Sauces \u003cul\u003e\u003cli\u003eVinaigrettes, Mayonnaise, Tomato Sauce\u003c\/li\u003e\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eReductions \u003cul\u003e\n\u003cli\u003eSimple Stock Reduction Sauces for Red Meat \u0026amp; Poultry\u003c\/li\u003e\n\u003cli\u003ePoached Fruit with Natural Reduction Sauce\u003c\/li\u003e\n\u003cli\u003eMushroom Cream Reduction for Fried Oysters, Polenta \u0026amp; Pasta\u003c\/li\u003e\n\u003cli\u003eBalsamic Reduction for Fresh Fruit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eClassic Mother Sauces \u003cul\u003e\u003cli\u003eVelout , Brown Sauce (Espagnole), White Sauce (Bechamel), Hollandaise\u003c\/li\u003e\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eCoulis Sauces \u003cul\u003e\n\u003cli\u003eRoasted Red Bell Pepper Coulis for Fish or Vegetables\u003c\/li\u003e\n\u003cli\u003eBanana-Cinnamon Coulis for Winter Desserts\u003c\/li\u003e\n\u003cli\u003eSimple Strawberry Coulis for Cakes, Custards, Gelato \u0026amp; Poached Fruit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eItalian, Mexican \u0026amp; Other Sauces \u003cul\u003e\u003cli\u003ePesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)\u003c\/li\u003e\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eDips \u003cul\u003e\n\u003cli\u003eArtichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean Dip\u003c\/li\u003e\n\u003cli\u003eRoasted Garlic \u0026amp; Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based Dips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eChutneys \u003cul\u003e\n\u003cli\u003eCranberry Chutney, Red \u0026amp; Yellow Plum Tomato Chutney\u003c\/li\u003e\n\u003cli\u003eSpiced Mango Chutney, Pear Chutney with Dates \u0026amp; Almonds\u003c\/li\u003e\n\u003cli\u003eCilantro-Mint Chutney\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eCondiments \u003cul\u003e\n\u003cli\u003eHomemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail Sauce\u003c\/li\u003e\n\u003cli\u003eSriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut Sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eDessert Sauces \u003cul\u003e\n\u003cli\u003eVanilla Sauce (Cr me Anglaise), Rum\/Bourbon Sauce for Bread Puddings, Chocolate Sauce\u003c\/li\u003e\n\u003cli\u003eMaster Fruit Coulis Recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eStocks \u003cul\u003e\n\u003cli\u003eBasic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)\u003c\/li\u003e\n\u003cli\u003eCurry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBroths \u003cul\u003e\n\u003cli\u003eNew England Sweet Root Vegetable Broth, New York Carrot Onion Stock\u003c\/li\u003e\n\u003cli\u003eVietnamese Soup Broth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eFood \u0026amp; Sauces Pairing Chart\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50962912084241,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":50962916311313,"sku":"CIN1423241770G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":53506469626129,"sku":"CIN1423241770VG","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1423241770.jpg?v=1751272169"},{"product_id":"chef-s-guide-to-herbs-spices-book-chef-jay-weinstein-9781423239772","title":"Chef's Guide to Herbs \u0026 Spices","description":"Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens, including New York's Le Bernardin and Boston's Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. 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