400 Sauces: Dips, Dressings, Salsas, Jams, Jellies and Pickles by Catherine Atkinson and Christine France and Maggie Mayhew
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Storing flour (page 15)
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Storing fat (page 17)
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Storing fresh sauces (page 29)
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Beef stock (page 30)
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Fish stock (page 30)
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Chicken stock (page 30)
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Making a bouquet garni 1 (page 30)
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Vegetable stock (page 31)
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Keeping stock clear (page 31)
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Removing fat from stock (page 31)
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How to store stock (page 31)
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Fixing a lumpy sauce (page 34)
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Keeping sauces hot (page 34)
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Deglazing for sauce (page 35)
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Making gravy (page 35)
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Notes about this book
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- ISBN 10 184681071X
- ISBN 13 9781846810718
- Linked ISBNs
- 9780681636118 Paperback (United Kingdom) 1/1/2007
- Published Oct 01 2006
- Format Paperback
- Page Count 512
- Language English
- Countries United Kingdom
- Publisher Anness Publishing
- Imprint Hermes House
Publishers Text
How to add something special to every dish for every occasion, from classic cooking sauces to fun party dips. — Hundreds of sweet and savory accompaniments for every kind of meal, including classic cook-in and pour-on sauces for pasta, fish and shellfish, poultry, game, meat and vegetable dishes. — Inspired collection of flavors and textures from all around the world, from smoky tomato salsa to the ultimate Bolognese sauce or satay.Includes innovative flavor-boosters such as chive flower dressing for broiled potatoes, plus quick and easy marinades for meat and fish.
Simple recipes for traditional and original preserves including mango chutney, blackcurrant brandy, grapefruit curd, marmalade, and more.
Two excellent reference sections of the art of sauce-making and preserving supply all necessary know-how and essential techniques from making stocks and marinades to setting jams.
More than 1400 glorious specially shot photographs accompany step-by-step recipes, plus there is full nutritional information for dietary purposes.
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