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1 Beaverton Cooking and Food- Sauces

Sauces, Salsas & Relishes (Williams-Sonoma Mastering)

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Sauces, Salsas & Relishes (Williams-Sonoma Mastering) Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

About the Author

Rick Rodgers is a renowned cooking instructor and radio and television guest chef who has written dozens of books on a wide variety of cooking subjects, including his best-selling 101 series, and the IACP Cookbook Award nominees Kaffeehaus and The Carefree Cook. Rodgers also wrote the text for Williams-Sonoma Essentials of Roasting and is the author of Chicken and America in the Williams-Sonoma Collection series.

Product Details

ISBN:
9780743267373
Author:
Rodgers, Rick
Publisher:
Free Press
Photographer:
Thomas, Mark
Editor:
Williams, Chuck
Subject:
Sauces
Subject:
Salsas (cookery)
Subject:
Methods - General
Subject:
Courses & Dishes - Sauces & Dressings
Copyright:
Series:
Williams-Sonoma Mastering
Publication Date:
April 2006
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
144
Dimensions:
10.74x9.76x.80 in. 2.08 lbs.

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Related Subjects

Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Soups and Stews » General

Sauces, Salsas & Relishes (Williams-Sonoma Mastering) Used Hardcover
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Product details 144 pages Free Press - English 9780743267373 Reviews:
"Synopsis" by , 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.
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