A well-made sauce can turn the simplest of ingredients into a culinary masterpiece. With a little know-how, an understanding of basic techniques and a selection of simple ingredients you can transform ordinary cuts of meat or poultry into something special.
Fresh, bright and contemporary, this beautiful book is filled with 150 recipes for sauces, salsas, dressings, dips, and marinades for every occasion and from all over the world. Each recipe has details of all the ingredients you will need, clear and easy-to-follow instructions and a complete nutritional analysis for those watching what they eat.
Sweet sauces have not been neglected, so you can indulge yourself with a variety of tasty desserts, such as Sabayon Sauce, Chocolate Sauce with Profiteroles, Toffee Sauce with Hot Date Puddings and Maple and Cointreau Syrup with Oranges, which will make the perfect after dinner treat.
Illustrated throughout with stunning photographs of every finished dish, this book also offers helpful hints and tips on methods for thickening, keeping sauces warm, and recipes for basic stocks. Whether you are planning a special meal or simply want to liven up a simple supper at the last minute, this book has all you need to know about making successful sauces.
Editor Christine France is a creative food writer with a love of fresh, local and seasonal produce. After training as a Home Economist in London, her career began in the late Robert Carrier’s photographic studio, styling food for photography and writing recipes. She left to work in magazines, notably as Deputy Cookery Editor of Good Housekeeping, Cookery Editor of Woman’s Realm and contributor to BBC Good Food. Now freelance, Christine’s varied work includes writing books (over 30 titles), cookery features for magazines and newspapers, radio and TV, recipe and product development, restaurant reviewing, cookery teaching and food styling for photography.