The Book of Dressings and Marinades (Book of...) (Paperback)

by Janice Murfitt (Author) "Dressings are a mixture of aromatic ingredients, subtly blended as an accompaniment to enhance all kinds of fish, meat, vegetables and mixed salads..." (more)
Key Phrases: fresh fennel sprigs, teaspoon finely grated orange peel, teaspoon dry mustard powder, Quick Mayonnaise (more...)

Product Details

• Paperback: 120 pages
• Publisher: HP Trade (January 27, 1993)
• Language: English
• ISBN-10: 0895868199
• ISBN-13: 978-0895868190
• Product Dimensions: 10.9 x 5.4 x 0.4 inches
• Shipping Weight: 8 ounces
• Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #819,481 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

4.0 out of 5 stars Great introduction., February 22, 2003

By	Themis-Athena (from somewhere between California and Germany) - See all my reviews (TOP 500 REVIEWER)

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Dressings and Marinades, starts with a brief introduction to the various basic types of dressings; and a similar introduction precedes the section on marinades. The book presents recipe suggestions for all different kinds of dressings and marinades, from yogurt dressings to fruit marinades. Special chapters are dedicated to oil and vinegar dressings, sour cream dressings, fruit and vegetable dressings, mayonnaise dressings, soft cheese dressings and dips, meat marinades, poultry and game marinades, fish marinades and vegetable marinades. Classics such as vinaigrette, blue cheese dressing, horseradish, dill and cucumber dressing, different kinds of mayonnaise and yogurt dressing, and cocktail, Greek, mustard, and sweet and sour dressing appear next to unique recipes such as apple and Madeira dressing, fig and Port ice cream, cherry cinnamon dressing, coconut lime dressing, fruits in wine, egg and walnut dressing, orange and sesame seed dressing, and saffron and pistachio dressing.

From almond yogurt dressing to walnut mayonnaise and yellow tarragon dressing, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of spicing up a meal with a great dressing - and at a relative bargain price, to boot. Also recommended: This series' installments on salads, sauces and dips and salsas.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006