Download or read book Introduction to Gravies and Sauces Add Taste to Your Meals written by Dueep J. Singh and published by Mendon Cottage Books. This book was released on 2015-01-10 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to Gravies and Sauces - Add Taste to Your Meals Table of Contents Introduction Gravy Classic sauces – The Mother Sauces How to Make the Perfect Sauce Starch Thickened sauces Roux Flour and Butter Thickeners Liquids used in making Sauces Why “Season to Taste?” Béchamel Sauce Veloute Sauce Tomato Sauce Tomato Chutney Tomato Sauce – Bottled Variety French dressing –Vinaigrette Cream Cheese Salad Dressing Spiced Tomato Chutney/Sauce Allemande Sauce Butter-based and Egg Thickened Sauces Sauce Has Separated? Traditional Hollandaise Sauce Blender Mayonnaise Aïoli sauce How to Make Traditional Gravy Conclusion Author Bio Publisher Introduction Why would anybody want to write a book on gravies and sauces, you may ask? After all, you know everything about sauces, there is tomato sauce, soybean sauce and chili sauce readily available in the market. And gravies are what you make to thicken up a dish and give it more body. Well, the interesting thing about gravies and sauces are that for millenniums, they have been used in cookery to add body, spice and flavor to otherwise bland dishes. In fact, the world-famous Worcestershire sauce also managed to be “discovered” or as you may say “invented” through sheer chance. It seems during the time of the British stay in India, one of these sahibs enjoyed a sauce which the locals made. It had vinegar, molasses, spices and other ingredients added to it. So when he went back to England, he took the recipe along with him, and asked one of the grocers to make up that sauce and place it in a wooden cask. The sauce was very strong, when he tasted it. Being very disappointed in the end result, he went back to India, where he would eat the original sauce to his heart’s content, and wonder where he went wrong. And the sauce kept mellowing in the wooden cask, all this while. When the Sahib came home on his next leave the grocer asked him what he wanted done with that cask. “You mean you have not thrown it out, man?” He said, and asked for another taste. And to his great astonishment and wonder, the sauce was exactly right, spicy and delicious. And so the famous Worcestershire sauce was born, to make them both very prosperous. This is the sauce, which has been marketed so successfully by Lea and Perrin for the last 200 years. All right, let me tell you the secret of many of the ingredients put in the original sauce, which went into the making of Worcestershire sauce. These included tamarind pulp soaked in molasses , vinegar, garlic, chilies, cloves, onions and shallots , and sugar, among other exotic Eastern herbs and spices. Tamarind is a flavor used extensively in the Western and southern part of the Indian subcontinent. So I would not be surprised if the Sahib asked his grocer about the traditional recipe for that particular chutney, and was answered by “Laats aaf tamrind Sahib, you know, very so-wer.” This particular taste cannot be obtained from lemons. Of course we cannot allow our sauces to mellow for a year or more, in this day and age to get a product which may possibly be, not what we set out to make in the first place. This is the world of Hurry and scurry because many of us are so pressed for time. That is why we are going to go to the nearest supermarket and take the first sauce, which catches our eyes. Fresh herbs and spices have long been in use in the making of sauces and gravies. And with so many marketing brands from which to choose, we are often spoilt for choice. Really good fresh food does not need sauce, but it is a very pleasant addition to many dishes, including fish, poultry and meat. The best sauce is not going to be very thick. Nor is it going to be very thin. It is going to be served piping hot.
Download or read book Just Add Sauce written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2018-02-27 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Boost the Flavor of Everything You Cook! Let sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that use them in creative, inspired ways. Just Add Sauce is structured to help you find and make exactly what you're in the mood for. Start with sauce and then plan your meal, or start with your protein and find the perfect sauce with our pairing suggestions. Sauce recipes include Foolproof Hollandaise, Lemon-Basil Salsa Verde, Vodka Cream Marinara Sauce, Onion-Balsamic Relish, Ginger-Scallion Stir-Fry Sauce, Mole Poblano, Rosemary-Red Wine Sauce, and Honey-Mustard Glaze. More than 100 recipe pairings include Sun-Dried Tomato Pesto-Rubbed Chicken Breasts with Ratatouille, Garlic-Roasted Top Sirloin with Tarragon-Sherry Gravy, and Green Bean Salad with Asiago-Bacon Caesar Dressing.
Download or read book The Saucy Kitchen written by Fireside Feasts Tavern and published by Independently Published. This book was released on 2023-10-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Welcome to "The Saucy Kitchen: 101 Recipes for Perfectly Delicious Gravies and Sauces"! This cookbook contains all the recipes and tips you need to create perfect gravies and sauces for all your favorite meals. From decadent traditional French sauces to zesty Mexican salsas, this collection of recipes has something for everyone to enjoy. Whether you're a beginner cook looking to hone their skills, or a gourmet chef looking for new recipes to add to their repertoire, The Saucy Kitchen is here to help. For those beginning their journey into the world of homemade sauces and gravies, have no fear! Each recipe included in this cookbook walks you through the cooking process, step by step, so even the most novice cook can feel confident and proud of their meals. In addition, every recipe includes helpful hints and substitution suggestions, so you can customize each dish to your own personal tastes. Whether you're looking for a classic béchamel sauce or a unique mole sauce, you'll find the perfect recipe in The Saucy Kitchen. Whether you prefer to simmer, sauté, or roast your gravy and sauce ingredients, this cookbook has you covered. From delicious and comforting cheese sauces paired with classic macaroni and cheese dishes, to a savory Alfredo sauce that perfectly accents a steak dinner, this book contains a wide variety of dreamy and decadent recipes to tantalize your tastebuds. If you're looking to add a splash of pizzazz to your dishes, you'll love the flavorful salsas, chutneys, and sauces included in this collection. With ingredients sourced from cultures around the world, from American-style salsas to authentic Indian chutneys, you can experience flavors from across the globe - all from the comfort of your own kitchen. Discover all the scrumptious recipes and brilliant cooking tips The Saucy Kitchen has to offer, and never worry about finding the perfect sauce to top off your meals again. With this cookbook, you can create perfectly delicious gravies and sauces, the likes of which have never before been seen in home kitchens. Get ready to tantalize your taste buds, impress your dinner guests, and enjoy all the flavor and satisfaction of handmade, homemade meals. Bon appetit!
Download or read book Sauces written by Michel Roux and published by . This book was released on 2002-01 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: A superb sauce can transform even the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as an essential in every good cook's kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions. A comprehensive directory which recommends the most suitable sauces for key dishes and ingredients, is also included.
Download or read book Essential Homemade Sauces Cookbook written by Mark Driskill and published by Callisto Media, Inc.. This book was released on 2020-06-23 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: Add flair and elevate your culinary creations with sensational sauces Sauces are fun ways to finish dishes with originality and exciting cultural variations. From vinaigrettes to barbeque to curries and even dessert finishings, The Essential Homemade Sauces Cookbook is filled with blends based on cream, eggs, herbs, tomatoes, and much more. Learn how each base ingredient works to create sauces with equally delicious and specific purposes. From Classic Marinara to Chile-Rubbed Hanger Steak with Classic Chimichurri, each sauce family begins with a basic version before branching out into more unique and interestingly delectable derivatives. Use the pairing charts to learn ideal matches with beef, chicken, lamb—even tofu! As you try each homemade sauce, your familiarity and confidence for sauce making will increase as well. It’s time to get saucy! Inside you’ll find: Sauce galore—Discover 15 sauce types with 3 recipes for each to appeal to a wide array of tastes, plus 2 companion dishes for each sauce family. Organized by family—In every chapter, each sauce is divided into clear and distinguishable families, an ode to the French mother sauces. Make it your own—Don’t just follow these recipes—experiment with sauces and combinations to build something that’s truly yours. Learn how accenting flavors elevates meals and expands your options!
Download or read book Cook s Book of Sauces written by Christine France and published by Hermes House. This book was released on 2013-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A well-prepared sauce that is smooth and tasty is well within the capabilities of every cook, but sometimes just the name of the sauce can be off-putting to a beginner. Whether you want to add a rich gravy to your Sunday roast, or delight your dinner guests with walnut and pomegranate sauce with duck breasts, this book will show you how to make perfect sauces every time. The introduction shows you how to prepare different types of stocks and sauces for every occasion, from a simple "all-in-one" method to a more complicated roux sauce. The book then presents 100 easy-to-prepare recipes for every kind of dish. Whatever your choice, this book is both a firm foundation to the art of saucemaking and a wonderful collection of international sauce recipes, guaranteed to inspire your culinary repertoire.
Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Download or read book Modern Sauces written by Martha Holmberg and published by Chronicle Books. This book was released on 2012-10-17 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides recipes for 150 sauces, including cinaigrettes, tomato sauces, butter sauces, gravy, custard sauces, and chocolate sauces, along with a variety of recipes for main dishes and desserts.
Download or read book How to Make Sauces Gravies written by Cook's Illustrated Magazine and published by Boston Common Press. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Want to know the best way to turn pan drippings from a roast chicken into a quick sauce? Ever wonder how to prevent lumps from forming in bechamel sauce? You'll find the answers to these questions, along with the recipes in How to Make Sauces and Gravies. One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. Once you understand some basic principles, good sauces are easy to prepare and will vastly improve your cooking. With over 95 pages of recipes, hand-drawn illustrations and step-by-step instructions, this charming cookbook will provide you with the recipes, tips and techniques needed to guarantee perfect sauces for meat, poultry, fish, and vegetables
Download or read book The Art of Flavor written by Daniel Patterson and published by Penguin. This book was released on 2017-08-01 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: • The Four Rules for creating flavor • A Flavor Compass that points the way to transformative combinations • The flavor-heightening effects of cooking methods • “Locking,” “burying,” and other aspects of cooking alchemy • The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
Download or read book Sauces written by Michel Roux and published by Quadrille Publishing Ltd. This book was released on 2009-10-02 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.
Download or read book How to make the best sauces for your foods written by Max Editorial and published by Editora Bibliomundi. This book was released on 2023-03-24 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'How to make the best sauces for your food' is the best guide to raise your culinary skills and bring your meals to the next level. Whether you are an experienced chef or a beginner in the kitchen, this ebook will provide everything you need to know to create delicious mouth-watering sauces that will turn to the simplest dishes into gourmet masterpieces. With easy -to -follow instructions and a variety of recipes that meet all tastes and preferences, you will learn how to prepare classic sauces such as Hollandise, Béarnaise and Marinara, as well as more exotic creations like Chimichurri, Romesco and Tzatziki. You will discover the main ingredients and techniques needed to create a variety of rich and creamy, spicy to flavor profiles. But that's not all - 'How to make the best sauces for your food' also provides valuable tips on how to combine different food sauces, so you can create perfect flavors combinations that will impress even more demanding customers. You will learn how to combine sauces with different meat, vegetables and grains as well as use sauces to highlight the flavors of your dishes. Whether you are looking to impress your guests, try new flavors combinations, or simply add some variety to your meal routine, 'how to make the best sauces for your foods' is the definitive guide to creating delicious restaurants with restaurant quality. in the comfort of your own home. So why wait? Start today and take your culinary skills to the next level!
Download or read book The Art of the Perfect Sauce written by Lorilynn Bauer and published by . This book was released on 2018-01-02 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lorilynn Bauer, Iron Chef America sous-chef, and Ramin Ganeshram, chef and author, share secrets on how to make the perfect sauce to transform any dish into something that will wow your palate.
Download or read book The Curry Guy written by Dan Toombs and published by Hardie Grant Publishing. This book was released on 2017-05-04 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right. The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.
Download or read book The Sauce Cookbook written by Joe Milwall and published by . This book was released on 2021-04-29 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: * 55 % discounts for bookstores! Now at $32,95 instead of $50,95 * If you want to learn how to cook any tasty recipe at home, this sauce book is for you. Your customers will be satisfied! Are you sick of eating the same old boring sauce every time you grab a jar? Are you trying to brighten your meals by adding a dash more flavor? If so, then why not spice up your meals with simple, homemade sauce? The Sauce Cookbook will introduce you to amazingly delicious sauce recipes that range from the classics to international and even unique sauce recipes that will easily become the star dip of your kitchen. Best of all, they are all simple to whip in and can be enjoyed in just a matter of minutes. The Sauce Cookbook has top trending sauce recipes including: Vodka Cocktail Sauce Egg Foo Yung with Mushroom Sauce Insanely Easy Cranberry Sauce Henry Bain Sauce BBQ Sauce for Chicken Ragu(R) Linguine with Red Clam Sauce Mussels in Curry Cream Sauce Spicy Creamy Tomato Sauce And much more From classic tomato sauce to baked goat cheese hot sauce with honey drizzle, this book is packed with delicious ideas for any craving or occasion! Dress up every meal - or snack - with some extra flavor from this Sauce Recipe Book! From classic dip and salsa recipes to bold new creations, cooks with any level of experience can recreate over 100 mouthwatering sauce recipes for every occasion or event, with shopping lists and entertainment tips to match. What's more, this book is full of delicious sauces and dips. With unique flavor combinations and tips for amazing recipes using an array of sauces, salsas and chutneys, your food will never again be left tasting bland or dry! Elevate any dish to a feast with the right sauces, salsa, and chutney. They add so much flavor to a meal. With the right sauce, you can enhance meats, fish, vegetables, and desserts.Why settle for ordinary when you can have something great with very little effort?Kids will fight for vegetables with cheese sauce. Ordinary desserts become extraordinary when topped with a variety of tasty sauces. This book recipes will help you add that punch of extra flavor to any meal!
Download or read book 5 Minute Sauces written by Hans Meyer and published by . This book was released on 2021-08-14 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: The value of the sauce in cooking can hardly be overestimated. Sauces complement the main course by revealing the flavor of its ingredients. Sauces stimulate appetite, improving the digestibility of the product. Therefore, sauces often contain bright condiments and spices, including garlic, ginger, mustard, nutmeg, cloves, vanillin, etc. Aromatic oils enhance the process of food digestion. Sauces are served separately with the dish or used in the cooking process. Under high temperature conditions, the sauce acquires new qualities, impregnating and merging with the aromas of the main products. Often fish, meat and vegetables are baked and stewed with sauce. Most sauces need thickening. For this, flour, starch, as well as mashed carrots, beets, white cabbage and red currants are used, since they have a high emulsifying ability. All sauces are distinguished between cold and hot, depending on the dish. The sauce is an addition to the main dish, so it must be prepared very carefully, observing the nuances and proportions in the recipe, so as not to spoil the aroma and taste of the final product. Every dish that deserves the attention of the gourmet needs its own twist, memorable flavor characteristics, which will make it unique. Food supplemented with sauce becomes more aromatic, more stimulating the appetite, and even helps to improve the functioning of the stomach. Sauces will not only make your dish more attractive in appearance, but also diversify its taste and aroma. The same culinary product, seasoned with different sauces, is perceived in completely different ways. Any meat, vegetables or rice served with different sauces takes on a whole new flavor. It is widely believed that people initially began to use sauces only because they had to constantly eat dishes prepared from one product, take, for example, rice. In order to change the taste sensations, oriental culinary experts were allegedly not afraid to experiment, mixing spices and seasonings. Using various sauces and spices, the chef gives the main product of the dish one or another taste and aroma, preserving or weakening the original taste qualities of the products. For example, rusk and egg-butter sauce is served with asparagus, cauliflower; steam sauce, meat white with hollandaise sauce - for chicken. Many vegetables are cooked with dairy sauces to enhance the flavor and nutritional value of the food. Thus, the sauce is designed to emphasize the main quality of the dish, or to bring a new, own motive into it. Sauces make it possible to prepare dishes from the same products, different in appearance and taste. The correct selection of sauces for dishes is of great importance, since the taste, appearance largely depends on it, and Modern cooking is simply unthinkable without sauces, gravy and all kinds of dressings. We add them to our favorite homemade dishes and order them in cafes, they are served with gourmet dishes in restaurants and with the simplest and fastest snacks. Sometimes we don't even think about what exactly the dressing makes our favorite dish so uniquely tasty!
Download or read book The Sauce written by Case Fischer and published by Bright Sky Publishing. This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For more than a quarter-century, the founders of Fischer and Wieser--the flavor-crazed dynamic duo of Case Fischer and Mark Wieser--have introduced a larger world to the flavors of Texas. Starting with a handful of jams and jellies, the specialty food company they founded in a peach orchard has launched hundreds of different sauces for every step of the cooking and eating process, including their original creation built around roasted raspberries and a then-little-known pepper known as chipotle. In the pages of this cookbook, Case and Mark tell their stories--the discoveries of their culinary creations, the values and creativity that lie at the heart of their business success, and the town they have called home throughout their exciting journey. This collection of recipes brings a little bit of Texas and an enormous amount of flavor with every dish and is sure to ignite readers' passion for the kitchen.
