Modern Sauces More than 150 Recipes for Every Cook, Every Day
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Sprache:Englisch
4,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
12.10.2012
Verlag
Chronicle Books LLCSeitenzahl
256 (Printausgabe)
Dateigröße
6698 KB
Sprache
Englisch
EAN
9781452108469
"A book you'll use every day.... Think of these sauces as a culinary bag of tricks. I do." -Dorie Greenspan, James Beard Award winner and
New York Times-bestselling author of
Around My French Table
Mastering sauces can take your cooking to a whole new level. Award-winning food writer Martha Holmberg was trained at La Varenne, and in
Modern Sauces she tackles this sometimes-intimidating subject-using clear, short bites of information and dozens of process photographs to deliver the skill of great sauce-making to every kind of cook, including beginners.
More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs including maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional fifty-five recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Organized by ingredient and method,
Modern Sauces is both an inspiration and a timeless reference on kitchen technique.
"In a clear and encouraging voice, she explains how to season, store, portion, and improvise on classic sauces... Easily Holmberg's best cookbook to date, this uses delicious recipes-like the outstanding Rice Pudding with Cardamom Meringues, Lime Crème Anglaise, and Chunky Mixed-Berry Coulis-to put essential skills in context." -
Library Journal
New York Times-bestselling author of
Around My French Table
Mastering sauces can take your cooking to a whole new level. Award-winning food writer Martha Holmberg was trained at La Varenne, and in
Modern Sauces she tackles this sometimes-intimidating subject-using clear, short bites of information and dozens of process photographs to deliver the skill of great sauce-making to every kind of cook, including beginners.
More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs including maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional fifty-five recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Organized by ingredient and method,
Modern Sauces is both an inspiration and a timeless reference on kitchen technique.
"In a clear and encouraging voice, she explains how to season, store, portion, and improvise on classic sauces... Easily Holmberg's best cookbook to date, this uses delicious recipes-like the outstanding Rice Pudding with Cardamom Meringues, Lime Crème Anglaise, and Chunky Mixed-Berry Coulis-to put essential skills in context." -
Library Journal
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