The Sauce Book: 300 Foolproof Sauces From Hollandaise, Hoisin & Sala Verde To Cranberry, Caramel…

by Paul Gayler

Kyle Books | October 16, 2012 | Trade Paperback

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For many, the idea of making at home the kind of sauces we enjoy in restaurants can be downright scary. But it''s a lot easier than you might think: once you understand the various sauce "families" and have mastered a few basic techniques, it will open up the way to making a multitude of different sauces, and even creating your own versions. The book is divided into five geographical regions: France; Europe and the Mediterranean; the Americas; Asia; and the Pacific Rim. There is also a chapter on fusion food, and one on sweet sauces.

Format: Trade Paperback

Dimensions: 224 pages, 9.99 × 8.11 × 0.61 in

Published: October 16, 2012

Publisher: Kyle Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1906868832

ISBN - 13: 9781906868833

Found in: Quick and Easy

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– More About This Product –

The Sauce Book: 300 Foolproof Sauces From Hollandaise, Hoisin & Sala Verde To Cranberry, Caramel…

by Paul Gayler

Format: Trade Paperback

Dimensions: 224 pages, 9.99 × 8.11 × 0.61 in

Published: October 16, 2012

Publisher: Kyle Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1906868832

ISBN - 13: 9781906868833

From the Publisher

For many, the idea of making at home the kind of sauces we enjoy in restaurants can be downright scary. But it''s a lot easier than you might think: once you understand the various sauce "families" and have mastered a few basic techniques, it will open up the way to making a multitude of different sauces, and even creating your own versions. The book is divided into five geographical regions: France; Europe and the Mediterranean; the Americas; Asia; and the Pacific Rim. There is also a chapter on fusion food, and one on sweet sauces.

About the Author

Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London, England. Paul is the past winner of a Gourmand World Cookbook Award and a Guild of Food Writers Book of the Year Award.
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