A sauce can enhance, enliven, and even transform a dish. So why rely on processed, ready-made, and bottled versions—which are probably low in taste and high in unnecessary salt, sugar, and preservatives—when it’s so easy to make one from scratch? This lavishly illustrated and spiral-bound collection assembles a mouth-watering collection of recipes that anyone can prepare. From everyday Quick Tomato Sauce to sensational specialties such as Hollandaise, rustic Italian Hazelnut Pesto, and exotic Apricot and Ginger Salsa, there’s an enormous variety of tastes, textures, and culinary influences gathered here. Each recipe features creative serving suggestions, and many also include ingredient variations and invaluable cook's tips.
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Most Helpful Customer Reviews
10 of 10 people found the following review helpful:
5.0 out of 5 stars
Great book for a beginner,
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This review is from: The Big Book of Sauces: 365 Quick and Easy Sauces, Salsas, Dressings, and Dips (Spiral-bound)
I am just learning my way around the kitchen and I've found many cookbooks that use jargon that I am not familiar with. However, this book is great because it explains the definition of certain cooking terms. I've tried several of the recipes and they came out great! The book itself is beautiful and a pleasure to scan throuch and use.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Good starting off point,
This review is from: The Big Book of Sauces: 365 Quick and Easy Sauces, Salsas, Dressings, and Dips (Spiral-bound)
This book is a good starting off point on learning the subtle differences in the huge variety of sauces that can be made. I don't think the sauces are perfect, IMO, but it's not hard to varied them, i.e. less cream sauce to lessen the sweetness. Wish the book had more sauce recipes and maybe better organize.
5.0 out of 5 stars
Great refrence tool,
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This review is from: The Big Book of Sauces: 365 Quick and Easy Sauces, Salsas, Dressings, and Dips (Spiral-bound)
Great for the home cook, and the tired proffesional. Good recipes and a must own if you are a sauce freak. Some recipes are not true to classic preparation but we can overlook that small proble.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
Sauces vary a great deal in texture and flavor - a sauce may be thick or thin, smooth or chunky, savory or sweet - but they should all form an essential part of every cook's repertoire of tried and trusted recipes. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Add the Parmesan, Egg Custard Sauce, Beurre Blanc, Use Dijon New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Sauces vary a great deal in texture and flavor - a sauce may be thick or thin, smooth or chunky, savory or sweet - but they should all form an essential part of every cook's repertoire of tried and trusted recipes. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Add the Parmesan, Egg Custard Sauce, Beurre Blanc, Use Dijon New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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