Sauce Basics: 87 Recipes Illustrated Step by Step
Sauce Basics: 87 Recipes Illustrated Step by Step
Sauce Basics: 87 Recipes Illustrated Step by Step Sauce Basics: 87 Recipes Illustrated Step by Step

* Book Type:

Not Available Online
Publisher: Firefly Books

Author Statement: by Keda Black ; photographs by Frédéric Lucano
Series Name: My Cooking Class
Audience: Trade
Specs: full-color photographs throughout, section on ingredients and culinary terms, table of sauces, table of contents, recipe index, index of recipe ideas, and subject index
Pages: 256
Trim Size: 7 1/2" X 9 1/2" X 11/16"
Language code 1: eng
Publication Date: 20101021
Copyright Year: 2010
Price: Select Below

Sauce Basics: 87 Recipes Illustrated Step by Step

The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full color so it's as true to life as possible -- just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class."

My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple.

With the power to make or break a dish, sauces are an essential element of every good cook's repertoire. Sauce Basics explains the basics of making all types of sauces and shows how to use them in an exciting range of dishes.

The book is divided into:

  • Classic sauces

  • Pasta sauces

  • Novelties

  • Salad dressings

  • Foams

  • Sweet sauces

Recipes include:

  • Bechamel

  • Hollandaise a l'orange

  • Aioli

  • Tartar sauce

  • Classic pesto

  • Red pesto

  • Puttanesca

  • Express Bolognese

  • Lemon cream sauce

  • Tomato-chili salsa

  • Chimichurri

  • Fresh mint chutney

  • Apple horseradish sauce

  • Homemade ketchup

  • Garlic vinaigrette

  • Caesar dressing

  • Nougat foam

  • Caramel sauce

  • Strawberry coulis


Keda Black is a passionate cook and the author of Sugar and Spice. She lives in Paris, France.

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