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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No Photo
Available |
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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