Are you bored with the same dishes day in day out? Would you like to make food more exciting? Here is a simple solution to make every meal special, with over 100 sauces to add flair to any meal, providing fast and fuss-free food for friends and family. Step-by-step photographs take you through the sauce-making process to ensure perfect results. Tips and techniques for choosing ingredients and equipment are also included. All the classics and traditional favourites are in the book, together with new and exciting combinations to provide something for everyone.
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Joanna Farrow trained as a home economist and has worked as a freelance writer for several food magazines including BBC Good Food. Joanna has written a diverse range of cookery books for Hamlyn, including Quick and Easy Celebration Cakes, 30-minute Vegetarian and Sauce. She also styles food for book, magazine and advertising photography.
Table of Contents
Introduction: choosing the best ingredients; what equipment you need and how to use it; tips and techniques for perfect sauce making; recipes for stocks. Classic sauces: bechamel; wild mushroom; aioli; hollandaise. Vegetables: gribichie; salsa verde; gado gado; fennel and mascarpone. Pasta: sweet roast pepper; walnut and dolcelatte; chunky olive and caper; fresh clam. Fish and seafood: dill and mustard; chorizo and cherry tomato; white wine and tarragon; saffron cream. Meat: classic apple; leek and nutmeg; beer and onion; satay. Poultry and game: black bean; Thai green curry; chasseur; creme fraiche; tarragon and mustard. Puddings and desserts: red fruit coulis; butterscotch fudge; glossy chocolate; creme Anglaise.
Sauce (HB@TPB Price) by Joanna Farrow
Used - Very Good
Octopus Publishing Group
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.