Mastering Sauces: Salsas & Relishes by Rodgers, Rick

by Rodgers, Rick | HC | Good
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Hinweise des Verkäufers
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Hardcover
Weight
2 lbs
Product Group
Book
IsTextBook
No
ISBN
9780743267373
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Free Press
ISBN-10
0743267370
ISBN-13
9780743267373
eBay Product ID (ePID)
46946710

Product Key Features

Book Title
Mastering Sauces : Salsas and Relishes
Number of Pages
144 Pages
Language
English
Publication Year
2006
Topic
Specific Ingredients / Herbs, Spices, Condiments, Methods / General, Courses & Dishes / Sauces & Dressings
Illustrator
Yes
Genre
Cooking
Author
Rick Rodgers
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
33.3 Oz
Item Length
10.6 in
Item Width
9.3 in

Additional Product Features

Intended Audience
Trade
LCCN
2005-049454
Dewey Edition
22
Photographed by
Thomas, Mark
Dewey Decimal
641.8/14
Synopsis
Rich Hollandaise Sauce, tangy Cranberry-Lime Relish, classic Vinaigrette. With this book, you will learn to prepare these recipes and many other popular, but sometimes intimidating, sauces, salsas, and relishes, the finishing touches that elevate home-cooked dishes from the everyday to the extraordinary. Williams-Sonoma MasteringSaucesoffers a complete cooking course in a single volume. The opening describes the many types of sauces you can make, including pan sauces, reductions, butter sauces, emulsions, salsas, and relishes, and the ingredients you will need to make them. Basic recipes and key techniques illustrate dozens of indispensable building blocks, such as how to make stocks or how to thicken sauces with a roux. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. The recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. The variations in each chapter help you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock what you need to make a great sauce every time. In these pages, you will discover more than fifty classic recipes that tell you, in both pictures and words, how every sauce you make should look and taste from beginning to end. Whether you are new to cooking or an old hand at the stove, this book will teach you the secrets of how to create a memorable sauce for nearly every dish you make., Rich Hollandaise Sauce, tangy Cranberry-Lime Relish, classic Vinaigrette. With this book, you will learn to prepare these recipes and many other popular, but sometimes intimidating, sauces, salsas, and relishes, the finishing touches that elevate home-cooked dishes from the everyday to the extraordinary. Williams-Sonoma Mastering "Sauces" offers a complete cooking course in a single volume. The opening describes the many types of sauces you can make, including pan sauces, reductions, butter sauces, emulsions, salsas, and relishes, and the ingredients you will need to make them. Basic recipes and key techniques illustrate dozens of indispensable building blocks, such as how to make stocks or how to thicken sauces with a roux. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. The recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. The variations in each chapter help you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock what you need to make a great sauce every time. In these pages, you will discover more than fifty classic recipes that tell you, in both pictures and words, how every sauce you make should look and taste from beginning to end. Whether you are new to cooking or an old hand at the stove, this book will teach you the secrets of how to create a memorable sauce for nearly every dish you make., Rich Hollandaise Sauce, tangy Cranberry-Lime Relish, classic Vinaigrette. With this book, you will learn to prepare these recipes and many other popular, but sometimes intimidating, sauces, salsas, and relishes, the finishing touches that elevate home-cooked dishes from the everyday to the extraordinary.Williams-Sonoma MasteringSaucesoffers a complete cooking course in a single volume. The opening describes the many types of sauces you can make, including pan sauces, reductions, butter sauces, emulsions, salsas, and relishes, and the ingredients you will need to make them. Basic recipes and key techniques illustrate dozens of indispensable building blocks, such as how to make stocks or how to thicken sauces with a roux. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again.The recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. The variations in each chapter help you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock what you need to make a great sauce every time.In these pages, you will discover more than fifty classic recipes that tell you, in both pictures and words, how every sauce you make should look and taste from beginning to end. Whether you are new to cooking or an old hand at the stove, this book will teach you the secrets of how to create a memorable sauce for nearly every dish you make., Classic Vinaigrette, tangy Cranberry-Lime Relish, rich Hollandaise Sauce--with this book, cooks learn how to prepare these and many other popular, but sometimes intimidating, sauces, salsas, and relishes: the finishing touches that elevate home-cooked dishes from the everyday to the extraordinary. 50 recipes. Color photos.
LC Classification Number
TX819.A1R63 2007

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