A cook's encyclopedia of sauces : transform your cooking with over 175 step-by-step great recipes for classic sauces, toppings, dips, dressings, marinades, relishes, condiments and accompaniments / consultant editor, Christine France.

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ISBN:

9781844761692

Title:

Author:

France, Christine.

Publication Information:

London : Southwater, 2005.

Physical Description:

256 p. : col. ill. ; 30 cm.

General Note:

Includes index.

Previously published as Sauces, salsas, dips and relishes, 2000.

Subject Term:

Added Author:

Format:

Books

Publication Date:

2005

Publication Information:

London : Southwater, 2005.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.814 COO	Book	1	Standard shelving location	Searching... Unknown

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Summary

Making a sauce is a skill that is easy to master. This practical book explains all you need to know, showing you which ingredients to keep on hand, from fresh herbs and spices to store cupboard basics.

Introduction	p. 6
General Reference	p. 8
Classic Sauces	p. 44
Sauces for Pasta Dishes	p. 66
Sauces for Meat Dishes	p. 92
Sauces for Fish Dishes	p. 114
Sauces for Vegetarian Dishes	p. 136
Salsas	p. 150
Dips	p. 168
Chutneys and Relishes	p. 190
Dressings and Marinades	p. 212
Sauces for Sweet Dishes	p. 228
Index	p. 253
Acknowledgements	p. 256

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Summary

Summary

Table of Contents