Cool and creamy, rich and tangy, fiery or mild, a little something on the side, or over the top, will transform any dish from the ordinary to the divine. Chosen well, a sauce will turn an everyday dish into a veritable feast. This book provides a selection of sauces and salsas, along with recipes for dips, relishes, raitas and marinades. The classic sauces come first and quickly explode the myth that they are difficult to make, with recipes ranging from simple mint and apple sauces to the more complex Sauce Espagnole and Hollandaise. Next come sauces for specific foods, such as meat and poultry, or fish, vegetables and pasta. Create a marinade, with red wine and juniper adding a sophisticated note to lamb, and winter-spiced ale creating a rich casserole. Fast and flavourful salsas, relishes and dips follow with easy-to-prepare recipes for fiery salsas, creamy dips and rich, pungent relishes. There is also a selection of sweet recipes to try. The guide offers advice on techniques, equipment and choosing and using ingredients and flavourings, with 100 recipes in photographic step-by-step format.
- ISBN10 1842156349
- ISBN13 9781842156346
- Publish Date 31 October 2002
- Publish Status Out of Print
- Out of Print 18 January 2005
- Publish Country GB
- Publisher Anness Publishing
- Imprint Southwater
- Edition Illustrated edition
- Format Paperback
- Pages 192
- Language English