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StarChefs

Sauces Cookbooks

Sauces

A B C D E F G HI J K L M N O P Q R S T U V W X Y Z

Wendy Sweester
Asian Sauces & Marinades
Sep 2002
Firefly Books

Asian Sauces and Marinades is the key to the pungent, aromatic and richly spiced sauces that are easy to obtain and use to make the rich and complex flavors that are authentic and satisfying.

Chris Schlesinger
Lettuce in Your Kitchen : Where Salad Gets a Whole New Spin and Dressings Do Double Duty
May 1998
HarperCollins Publishers

A salad-and-dressing lover's treasury of easy, creative, and dynamic salads and dressings includes simple tossed salads, all-vegetable creations, and substantial entrees, as well as information on choosing and cleaning greens and on dozens of non-salad uses for dressings.

Jim Tarantino
Marinades : Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
May 2006
Ten Speed Press

In this outstanding collection of heart-healthy recipes, Tarantino re-creates marinades and flavoring pastes from all over the world and provides instructions for preparing delicious seafood, poultry, meat, vegetables and cheese--indoors and out. 190 recipes, with helpful marinading charts.

Michel Roux
Michel Roux: Sauces, Revised & Updated Edition
Mar 2010
Rizzoli, New York

Many chefs have experienced the deep-bellied frustration when top-quality protein or tender young produce is ruined by mediocre sauce. But most chefs also know that a well-made sauce can exalt otherwise modest product to new heights of culinary glory. Executive Chef of The Waterside Inn at Bray—currently celebrating its 25th year with three Michelin stars—Michel Roux knows the value of a good sauce. “I first discovered the magic of sauces as a fourteen year-old apprentice to a professional chef,” says Roux, at which point he fell entirely in love with this time-honored component of traditional French cuisine. In this updated and revised version of his classic sauce compendium, Roux shares the techniques and tips he’s accrued since that first encounter over the course of his brilliant career. He shares decades’ worth of soup-sagesse, wisdom will surely turn your sense of sauce from a mere foundational component of a dish to the liquid sine qua non of great cuisine. Over 200 recipes—and the kind of tips that only come with Chef Roux’s seasoned experience—make this an invaluable resource to chefs in French cuisine and beyond—anywhere, in fact, that perfected, exquisitely prepared sauce has a place on the table.

Rafael Palomino and Arlen Gargagliano
Nueva Salsa : Recipes to Spice it Up
Mar 2003
Chronicle Books LLC

Believe it or not, salsa beats ketchup as the number 1 condiment. It's number 1 for flavor, variety, and spice, too. And salsas are fast and easy to make at home. Nueva Salsa offers over 60 irresistible ways to get those taste buds dancing, from traditional, tomato-based versions such as Roasted Poblano Chiles, Tomato and Avocado to Asian-inspired salsas such as Kimchee and Mango.

Andrew Smith
Pure Ketchup: A History of America's National Condiment
Mar 2001
Smithsonian Institution Press

For topping French Fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates over preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. He also includes 100 historical recipes.

Reed Hearon & Karen Capucilli
Salsa
Apr 1993
Chronicle Books LLC

Acclaimed chef Reed Hearon offers more than thirty-five recipes for salsas, inspired by Mexican and Southwestern cuisines - healthful and easy-to-prepare as they are delicious.

James Peterson
Sauces : Classical and Contemporary Sauce Making
Sep 2008
Wiley, John & Sons, Incorporated

Sauces, winner of the1991 James Beard Cookbook-of-the-Year award and the ultimate reference for sauce making, is now available in a new, update and expanded edition. With more than 325 recipes in all, this book includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes.