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

Paperback | October 16, 2012

byPaul Gayler

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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.

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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: Franc...

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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Format:PaperbackDimensions:224 pages, 9.99 × 8.11 × 0.61 inPublished:October 16, 2012Publisher:Kyle BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1906868832

ISBN - 13:9781906868833

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