Foolproof Gourmet Sauces, Dips and Accoutrements
Foolproof Gourmet Sauces, Dips and Accoutrements

Author: Simon Scrutton

Publisher:

Published: 2020-12-15

Total Pages: 220

ISBN-13:

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Simon Scrutton spent years as an Inspector of Restaurants and Hotels for Egon Ronay's Guides, before which he spent over 20 years as chef/proprietor of Byron's Restaurant in Sussex. During this time, he maintained entries in all the major food guides for 20 continuous years. Being included in The Good Food Guides list of 'Restaurants of the Decade' and winning 'Restaurant of the Year for Great Britain' in one of Egon Ronay's prestigious guides. He manned his kitchen as a solo chef, so had to develop dishes that were both delicious, and could be produced by one pair of hands in a short period of time.Look up your main ingredient, and it will give you your many sauce options. This book includes many of his secrets, equally suitable for the harassed home cook or the restaurant chef. His sauces are timeless, not relying on fleeting fashion, and many can be prepared ahead of time, leaving you the minimum of work before serving. 'Foolproof Gourmet Sauces' is a book that a cook can pick up anywhere and find an interesting read, and includes plenty of sauces for Vegetarians - these are marked with a V.Busy households rely too much on opening a tin of chopped tomatoes, then perhaps enlivening it with a chopped pepper, a clove of garlic and perhaps a few chili flakes - or even using a bottle of supermarket pre-prepared tomato sauce. There's nothing wrong with that, as such - but a bit boring, day after day.

Sauces, Dips and Tips
Sauces, Dips and Tips

Author: Foo-Sun Lau

Publisher: Marshall Cavendish (M) Sdn. Bhd.

Published: 2011-08-31

Total Pages: 0

ISBN-13: 9789673035618

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'Turn the ordinary into the irresistible with more than 350 sauces and dressings' Sauces, Dips and Tips features more than 350 recipes and is a great kitchen guide to jazz up a plain dish anytime. You will find recipes for- Sauces, dips and condiments for Asian and Western cuisine and sweet and savoury sauces for dessert. The ever-versatile tomato sauce, barbecue sauce, sambal belacan, satay sauce for meats and lots more. Basic stocks to create the perfect recipe. It is the only sauce book you will ever need to impress your guests! Foo-Sun Lauis a veteran food connoisseur, culinary and wine critic and judge as well as contributor to food magazines. He firmly believes that sauces are an integral part of food, be it Asian or Western cuisine, and can make or break a dish. His advice is to start with a good basic stock and add a dash of alcohol to bring out the best side in a sauce. Sauces, Dips and Tips will help you to enhance food to taste exquisite. Foo-Sunhas also published two books on wine - A Comprehensive Professional Wine Reference and Appreciation of Vines and Wines.

Chef's Guide to Sauces and Dips
Chef's Guide to Sauces and Dips

Author: Jay Weinstein

Publisher: Quickstudy Reference Guides

Published: 2019-05

Total Pages: 0

ISBN-13: 9781423241775

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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 reductions, coulis (puree), li s (starch-thickened), vinaigrettes, and emulsions 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 fumet 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. 6 page laminated guide includes: Sauce & Stock Definitions Modern Mother Sauces Vinaigrettes, Mayonnaise, Tomato Sauce Reductions Simple Stock Reduction Sauces for Red Meat & Poultry Poached Fruit with Natural Reduction Sauce Mushroom Cream Reduction for Fried Oysters, Polenta & Pasta Balsamic Reduction for Fresh Fruit Classic Mother Sauces Velout , Brown Sauce (Espagnole), White Sauce (Bechamel), Hollandaise Coulis Sauces Roasted Red Bell Pepper Coulis for Fish or Vegetables Banana-Cinnamon Coulis for Winter Desserts Simple Strawberry Coulis for Cakes, Custards, Gelato & Poached Fruit Italian, Mexican & Other Sauces Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc) Dips Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean Dip Roasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based Dips Chutneys Cranberry Chutney, Red & Yellow Plum Tomato Chutney Spiced Mango Chutney, Pear Chutney with Dates & Almonds Cilantro-Mint Chutney Condiments Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail Sauce Sriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut Sauce Dessert Sauces Vanilla Sauce (Cr me Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate Sauce Master Fruit Coulis Recipe Stocks Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French) Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock) Broths New England Sweet Root Vegetable Broth, New York Carrot Onion Stock Vietnamese Soup Broth Food & Sauces Pairing Chart

Rich In Flavor
Rich In Flavor

Author: Adela Doris

Publisher: Independently Published

Published: 2023-03-27

Total Pages: 0

ISBN-13:

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Rich In Flavor: Culinary Lessons on Sauces, Dips, and Spreads for Delicious Cooking is a cookbook that celebrates the art of creating delicious and flavorful sauces, dips, and spreads. This cookbook is good for anyone who wants to take their cooking to the next level and add a new dimension of flavor to their dishes. The book is filled with stunning photographs of each recipe, making it not only a practical cookbook but also a visual delight. The book is divided into sections, making it easy to find a recipe to suit your taste. The recipes are easy to follow, and the ingredients are readily available in most grocery stores. One of the standout features of Rich In Flavor is the variety of recipes it offers. From classic sauces like Hollandaise and Béarnaise to more unique dips and spreads like Smoked Salmon Dip and Roasted Red Pepper Hummus, there is something for every taste in this book. The book also includes recipes for condiments and dressings, like Chimichurri Sauce and Lemon Vinaigrette, making it easy to incorporate new and exciting flavors into your dishes. In addition to being delicious, the sauces, dips, and spreads in this book are also designed to be versatile. The cookbook includes information on how to use each sauce, dip, and spread in different dishes, making it easy to incorporate them into your cooking. The book also includes information on how to store and preserve each recipe, making it easy to keep them on hand for future use. Another great feature of this book is that it includes recipes for different occasions. For example, the Blue Cheese Dip is good for a game day gathering, while the Herb Butter is good for a fancy dinner party. There are also recipes for desserts and drinks, like Chocolate Ganache and Caramel Sauce, making it easy to add a touch of sweetness to your dishes. The recipes in this book are not only delicious but also easy to prepare. The book includes information on how to properly prepare ingredients, such as how to chop herbs and how to roast vegetables for dips. The book also includes tips and tricks for cooking, such as how to properly season your sauces and dips and how to adjust the consistency of your sauces and dips. Overall, Rich In Flavor: Culinary Lessons on Sauces, Dips, and Spreads for Delicious Cooking is a wonderful cookbook for anyone who wants to add a new dimension of flavor to their dishes. The book is visually stunning, making it a great present for anyone who loves to cook. The recipes are easy to follow, and the ingredients are readily available, making it easy to incorporate these recipes into your weekly meal plan. If you're looking for a cookbook that will inspire you to try something new and delicious, this is the book for you.

Dips and Sauces
Dips and Sauces

Author: Booksumo Press

Publisher:

Published: 2019-08-17

Total Pages: 126

ISBN-13: 9781686541803

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Salsas + Guacamoles + BBQ Sauces + Hot Sauce = Dips and Sauces Get your copy of the best and most unique Dips and Sauces recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Dips and Sauces. Dips and Sauces is a complete set of simple but very unique Dip and Sauce recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the Dip and Sauce Recipes You Will Learn: Run and Hide BBQ Sauce BBQ Sauce Tokyo Style BBQ Coating for Meat Ironbound BBQ Sauce Restaurant Style BBQ Sauce Basil and Parsley Hot Sauce Garlicky Jalapeno Hot Sauce Green Hot Sauce Chinese Hot Sauce Homemade Habanero Hot Sauce Slow Cooked Peach Chutney Lemony Chutney Mint & Almond Chutney Fruity Mustard Chutney Black Bean Hummus Roasted Bean Dip Lime and Olive Bean Dip Ironbound Bean Dip Mexican City Bean Dip Habanero Salsa Gloria's Secret Salsa Cranberry Salsa Colorado Style Hot Salsa Tropical Mexican Fusion Guacamole Guacamole Dream New-Age Guacamole Much, much more! Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Related Searches: dip recipes, dip cookbook, sauce recipes, sauce cookbook, bbq sauce recipes, bbq sauce cookbook, condiment cookbook

1000 Sauces, Dips and Dressings
1000 Sauces, Dips and Dressings

Author: Nadia Arumugam

Publisher:

Published: 2013-09-05

Total Pages: 288

ISBN-13: 9781845435240

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1,000 Original Recipes, with Food Pairings for Each 1000 Sauces, Dips and Dressings is the missing cookbook from every good cook’s shelf. Any dish can be brought to life by a complementary sauce, the perfect dip or a delicious dressing. Beautifully illustrated and featuring hundreds of variations of the well-known classics, and with original recipes for everything from Peruvian Salsa to Vietnamese Chilli Dip, and from Thousand Island Dressing to a classic Béarnaise, this book will give you everything you need to bring a dazzling variety to your daily dishes. An easy and accessible reference book for the busy cook.

Sauce Book
Sauce Book

Author: Paul Gayler

Publisher:

Published: 2015-11-26

Total Pages: 224

ISBN-13: 9780857833440

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Starting with French classics such as mayonnaise, hollandaise and veloute sauces, the author covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a bearnaise.

Dressings
Dressings

Author: Mamie Fennimore

Publisher: Cider Mill Press

Published: 2023-04-18

Total Pages: 265

ISBN-13: 1400340470

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Whisk up perfection in no time! Elevate your next culinary creation from forgettable to fantastic by crafting your own signature concoction. You know the saying: Behind every great salad stands an even greater dressing. With Dressings, you're sure to never run out of options! This is the only dressing bible you'll ever need -- full of useful ideas for any season and for any occasion. New to making dressings, sauces, and dips of your own? No problem! Dressings includes: Over 200 recipes for marinades, dips, and sauces, many of which include less than four ingredients and take less than five minutes to prepare Chapters dedicated to vinaigrettes, creamy dressings, bold flavors, sauces and dips, the sweet stuff, and oil infusions Classic favorites such as Pesto Potato Salad Dressing, No-vinegar Vinaigrette, Lemon-Thyme dressing, and many more From rose water vinaigrette to smoky ranch, Dressings gives you the tools to spice up any meal. Fresh ingredients deserve a dressing to match, and the recipes inside couldn't be easier to make. Save yourself a trip to the store (not to mention the expense of store-bought dressings) and give your meal a much-needed kick with dressings!

Heart & Soul in the Kitchen
Heart & Soul in the Kitchen

Author: Jacques Pépin

Publisher: Houghton Mifflin Harcourt

Published: 2015

Total Pages: 451

ISBN-13: 0544301986

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In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques P pin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate souffl s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.