A Fresh Look At Saucing Foods: Pairing Great Foods With Contemporary Sauces
Books / Hardcover
ISBN: 0201577100 / Publisher: Da Capo Lifelong Books, January 1993
Gathers recipes for basic stocks, sauces, and dressings, as well as vegetables, pasta, potatoes, fish, shellfish, poultry, meat, and desserts that feature accompanying sauces
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A sauce can turn an ordinary dish into a memorable one, and A Fresh Look at Saucing Foods will show you how to enliven your meals without spending hours in the kitchen or adding excessive amounts of cream or butter to your diet.Whether you want to dress up a roast chicken on a busy weeknight or add some zest to a salad course, you'll find plenty of tempting options here with more than 200 recipes and countless variations for most of the sauces. And since A Fresh Look at Saucing Foods is organized by food category - from pastas and salads to poultry, seafood, veal, beef, lamb, and desserts - the emphasis is on complete dishes rather than on sauces alone. Author Deirdre Davis has taken her classical training and created a cookbook to be used every day, one that makes sauce making easy and imaginative.A substantial masher chapter on sauce making takes the mystery out of making stocks, reduction sauces, vegetable and fruit purees, and many other basic sauces. Here also are recipes for intriguing flavored oils and savory compound butters that will allow you to create dishes like Egg Noodles with Hazelnut and Tomato Sauce, Cauliflower with Red Pepper Butter, and Parsnips with Orange-Basil Dressing.Davis's recipes are innovative and leave room for lots of experimentation. From Roast Duck with Rhubarb and Leek Sauce to the traditional Spinach Salad with Hot Bacon Dressing, this book offers fresh ideas for adding mouthwatering flavor to your meals.
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