Sauces, Salsas, & Chutneys: Kitchen Education Series by James Peterson

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    • Categories: Sauces, general; How to...
    • Ingredients: butter; plain flour
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: plain flour; milk; white pepper
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    • Categories: Sauces, general; Vegetarian
    • Ingredients: plain flour; milk; white pepper; heavy cream
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    • Categories: Sauces for fish; Sauces for meat; Sauces for poultry
    • Ingredients: broth; heavy cream
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    • Categories: Sauces, general
    • Ingredients: broth; heavy cream; tarragon
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    • Categories: Sauces, general
    • Ingredients: broth; heavy cream; chives; parsley; chervil
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    • Ingredients: broth; heavy cream; cremini mushrooms
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    • Categories: Sauces, general
    • Ingredients: heavy cream; broth; dried morel mushrooms; Madeira wine
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: mushrooms
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    • Categories: Sauces, general
    • Ingredients: baby vegetables; heavy cream; broth
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    • Ingredients: truffles; butter; heavy cream; broth
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    • Ingredients: shellfish cooking juices; heavy cream; egg yolks
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    • Categories: Sauces, general; French
    • Ingredients: shellfish cooking juices; egg yolks; butter
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; butter
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; clarified butter; lemons
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; black peppercorns; tarragon; egg yolks; clarified butter
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    • Ingredients: egg yolks; clarified butter; tomato coulis
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; clarified butter; mint; black peppercorns; shallots
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; clarified butter; oranges
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    • Categories: Sauces for fish; Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; clarified butter; heavy cream
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    • Ingredients: shallots; dry white wine; white wine vinegar; heavy cream; butter; white pepper
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; dry white wine; white wine vinegar; heavy cream; butter; white pepper; vegetable broth
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    • Categories: Dips, spreads & salsas; French; Vegetarian
    • Ingredients: butter; chervil
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    • Categories: Dips, spreads & salsas; French; Vegetarian
    • Ingredients: butter; parsley; chives; chervil
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  • ISBN 10 1607744015
  • ISBN 13 9781607744016
  • Published Apr 10 2012
  • Format eBook
  • Page Count 186
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Celebrated chef, teacher, and cookbook author James Peterson presents more than fifty recipes for sauces, salsas, and chutneys from Cooking, his classic guide for home cooks. Covering a comprehensive range of sauces—including Bordelaise, Pesto, Rouille, Barbecue, Ponzu, Tropical Fruit Salsa, and more—Peterson teaches the fundamentals of making delicious and approachable sauces that will enhance your kitchen repertoire. These versatile recipes punch up any dish, including meat, fish, pasta, sandwiches, and vegetables. Peterson also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen.

In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, recipes and techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen.


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