The Complete Book Of Sauces (Paperback)

~ (Author) "IN THIS MOMENT AGE OF WEIGHT-WATCHING AND HEALTH CONSCIOUSNESS, when fads come and go with enough rapidity to make your head spin, why are we..." (more)
Key Phrases: good quality chili sauce, classic hollandaise, cold poached fish, Basic Mayonnaise, Grand Marnier, United States (more...)

Editorial Reviews

Product Description

The Complete Book of Sauces
"...for those who like to jazz up grilled chicken, fish or meat with a sauce or salsa, take a look at The Complete Book of Sauces." —Los Angeles Daily News

It's Easy to Make a Different Dish Every Night With over 300 recipes, The Complete Book of Sauces can help you turn your ordinary dinner into a delicious meal. Author Sallie Y. Williams includes white sauces, wine sauces, marinades and barbecue sauces, salad dressings, sweet sauces for desserts, and fruit sauces. A variety of new, mouth-watering sauces to enhance your favorite dishes-like Jalapeño Vinaigrette, Dijon Yogurt Dressing, Fresh Vegetable Salsa, Garlic and Honey Marinade, and Gingered Pear Sauce-are a snap to create. Classic recipes-such as Hollandaise and Béchamel-are represented here as well, some with quick blender versions, and all of them reworked for ease of preparation. Other features include step-by-step instructions, storage advice, special sauce tips, and a cross-indexing section that pairs sauces and dishes to make meal planning a breeze.

From the Back Cover

The Complete Book of Sauces
"...for those who like to jazz up grilled chicken, fish or meat with a sauce or salsa, take a look at The Complete Book of Sauces." —Los Angeles Daily News

It's Easy to Make a Different Dish Every Night With over 300 recipes, The Complete Book of Sauces can help you turn your ordinary dinner into a delicious meal. Author Sallie Y. Williams includes white sauces, wine sauces, marinades and barbecue sauces, salad dressings, sweet sauces for desserts, and fruit sauces. A variety of new, mouth-watering sauces to enhance your favorite dishes—like Jalapeño Vinaigrette, Dijon Yogurt Dressing, Fresh Vegetable Salsa, Garlic and Honey Marinade, and Gingered Pear Sauce—are a snap to create. Classic recipes—such as Hollandaise and Béchamel—are represented here as well, some with quick blender versions, and all of them reworked for ease of preparation. Other features include step-by-step instructions, storage advice, special sauce tips, and a cross-indexing section that pairs sauces and dishes to make meal planning a breeze.

See all Editorial Reviews

Product Details

• Paperback: 272 pages
• Publisher: Wiley (June 12, 1995)
• Language: English
• ISBN-10: 0028603605
• ISBN-13: 978-0028603605
• Product Dimensions: 9.1 x 6.1 x 0.7 inches
• Shipping Weight: 14.1 ounces (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (12 customer reviews)
• Amazon.com Sales Rank: #46,297 in Books (See Bestsellers in Books)

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  #14 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Sauces, Salsa & Garnishes
  #22 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments

Customer Reviews

Most Helpful Customer Reviews

109 of 110 people found the following review helpful:

5.0 out of 5 stars One simple books adds fun and life to almost any dish., October 9, 1998

By	Wade Whitmer ([e-mail]) (Dallas, TX) - See all my reviews

It's now Oct 1998. I bought the book in 1990 when it first came out. I'm a business man, not a gourmet, but with this Sallie Williams book, polite lovely ladies have almost tackled me to get 'my recipes'. I have fun cooking because of this book, more than with any other cookbook. I pick a meat or vegetable, and pick a sauce. It always works, and leaves me feeling like I'm creating by selecting the combination of some dish with a sauce, plus dreaming up ways to display the food. So far it never seems to get boring, and after nine years there are still a lot of sauces I've not yet tried. I think the book will be with me for the duration. Highly recommended. The only downside is that 'favorite' sauces are easy to find in the book, and thus you have to avoid the temptation to stop exploring sauces not yet experienced.

68 of 68 people found the following review helpful:

4.0 out of 5 stars Numerous variations to try in a lifetime!, November 6, 2000

By	Duaa Anwar "Dressage rider/ Author" (Cairo, Egypt) - See all my reviews (REAL NAME)

There are definitely more sauces in this book than you can possibly try. They are divided and arranged by type and purpose, which makes it easy to pick out the sauce that you need. Some of the ingredients are somewhat hard to find, but most recipes can be prepared with minimal fuss. My favorite part of this book is the marinades chapter.. you can combine a marinade with a similar sauce and end up with something spectacular. Another useful chapter is the fruit sauces chapter, which proved to be very valuable on that special occasion when you wanted to enhance the flavor of your desserts. No photos in this book though.

60 of 64 people found the following review helpful:

5.0 out of 5 stars The Complete Book of Sauces, December 3, 1999

By	Josie Sierer (Los Angeles, California) - See all my reviews

This book is excellent, I have had success with every recipe I've tried. I refer to this book almost on a daily basis to make my dishes more interesting. If you buy only one sauce book this is the one to buy.