Sauces - you'll
the most wonderful French Sauce Cookbooks for all your cooking
needs. "This isn't gravy it's a fine sauce", there is a difference
and that's what you'll find on this page. Whether it's a sauce
for beef, chicken, fish, seafood or veal you'll find it here.
You will also find French crèmes, they are every bit
as important as the sauces for enhancing your favorite gourmet
recipe. If you haven't taken the step, then try it, you'll
like it, because the flavors and tastes are so much more refined and
delicate to the palate.
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![200 Classic Sauces - Guaranteed Recipes for Every Occasion [Hardvoer] by Tom Bridge.](200%20classic%20sauces%20tom%20bridge.jpg) |
200 Classic Sauces: Guaranteed Recipes for Every Occasion by
Tom Bridge
In this indispensable volume, chef and food
historian Tom Bridge has collected recipes for 200 sauces,
all of which can be made from one of two basic methods. Yet
this is much more than a book of recipes. Bridge also
recounts some of the great culinary names of the past and
discusses their renown for sauces. He also reveals the
origins of such famous sauces as bechamel, mayonnaise and
Sauce Robert possibly dating back to the thirteenth century. |
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Le Cordon Bleu Home Collection: Sauces
From the world's most famous cooking school,
comes this collection of the secrets of their wonderful
sauces. This collection of sauce recipes will show you how
easy it is to transform an everyday dish into a culinary
classic. Master the simple secrets behind a perfect
beurre blanc, coulis or vinaigrette and take advantage of
our tips for easy variations. The serving suggestions will
help you create wonderful dishes from simple ingredients.
You cannot go wrong with Le Cordon Bleu, this should be a
major part of your cookbook collection. |
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![Sauces - Classical and Contemporary Sauce Making [Hardcover] by James Paterson.](Sauces%20-%20Classical%20and%20Contemporary%20Sauce%20Making.jpg) |
Sauces : Classical and Contemporary Sauce Making by James Peterson
Peterson gives the reader--in close to 600
pages, mind you--the continuum on which sauces have been
based in culinary history. He gives the reader the kitchen
science that allows sauces to work. He gives the reader the
techniques necessary to follow along where many a cook has
already whisked up a splendid creation. But most of
all, he gives the reader permission to go ahead and be
creative, to cut loose with knowledge and technique in hand
and discover for oneself the way an inkling of a flavor idea
can find its way to a dish and make the combined ingredients
lift off the plate. |
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Sauces: French and Famous by Louis Diat
Louis Diat has nine French
cookbooks to his name [check out his other books here].
This particular book does not have a book review, however
this author is noted for his specific guidance and
understanding of each recipe, and relatively straightforward
to follow, that produce wonderful results! Mr. Diat
was a Master Chef in some of the finest hotels in Paris and
New York and invented the world classic favorite
'Vichyssoise'. |
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Saucier's Apprentice by Raymond Sokolov
Here is the first book with all the great
sauces in a practical, workable system. It is a
comprehensive collection of recipes -- authoritative, clear,
and easy to follow -- as well as inventive methods of
cooking for the average kitchen. Here is a book that
will appeal to every good amateur cook who wants to produce
sumptuous fare at home for occasions great and small, as
demonstrated Sokolov's unique, useful, and witty book. |
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Secrets of French Sauces by Beverly LeBlanc |
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The Book of Sauces by Gordon Grimsdale
The Book of Sauces has a recipe for
everything from basic stocks to dessert sauces. There
are chapters on fruit sauces, and other unusual and exotic
type of sauces. There are your classic sauces such as sauce
bearnaise, bechamel sauce, hollandaise, madeira, bolognese
sauce, marinara sauce, barbecue sauce, and various types of
curries and tomato sauces, mornay sauce, pesto sauce, or a
satay sauce, and other unique liqueur sauces such as apricot
and cognac, butterscotch, almond and marmalade-liqueur
sauce. |
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The Complete Book Of Sauces by Sallie Y. Williams
The Complete Book of Sauces can help you turn
your ordinary dinner into a delicious meal. Author Sallie Y.
Williams includes white sauces, wine sauces, marinades and
barbecue sauces, salad dressings, sweet sauces for desserts,
and fruit sauces. A variety of new, mouth-watering sauces to
enhance your favorite dishes - like Jalapeño Vinaigrette,
Dijon Yogurt Dressing, Fresh Vegetable Salsa, Garlic and
Honey Marinade, and Gingered Pear Sauce—are a snap to
create. |
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![The Sauce Bible - Guide to the Saucier's Craft [Hardcover] by David Paul Larousse.](The%20Sauce%20Bible.jpg) |
The Sauce Bible : Guide to the Saucier's Craft by David Paul Larousse
A complete contemporary reference on the subject of stocks
and sauces, including complete instructions for creating
``arabesques'' of sauce paintings. Features anecdotes,
miniature biographies regarding several major and minor
contributors to modern cooking techniques as well as
historical and linguistic references to specific dishes.
Numerous sauces and accompaniments created by other culinary
professionals are also included. |
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Williams-Sonoma Collection: Sauce by Brigit Legere Binns
From barbecue sauces to the great classic
sauces to dessert sauces, this collection offers more than
40 terrific recipes from familiar favorites to fresh ideas.
Each versatile sauce is presented as a part of an inspired
dish, and you will find tempting fare to suit every course
and every occasion. This beautifully photographed,
full-color recipe collection is certain to become an
essential addition to your kitchen library. Williams-Sonomo
cookbooks are always entail wonderful recipes, easy
instructions and beautiful photos. |
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