500 Best Sauces, Salad Dressings, Marinades and More
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500 Best Sauces, Salad Dressings, Marinades and More
500 Best Sauces, Salad Dressings, Marinades and More 500 Best Sauces, Salad Dressings, Marinades and More

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Publisher: Robert Rose

Author Statement: by George Geary
Audience: Trade
Specs: 16 color photos, charts, tables, tips and techniques, index
Pages: 368
Trim Size: 7" x 10" X 13/16"
Language code 1: eng
Publication Date: 20090820
Copyright Year: 2009
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500 Best Sauces, Salad Dressings, Marinades and More

The secret is in the sauce.

The secret IS in the sauce.

As more people get serious about cooking at home, they look to dress up old recipes. The easiest and most effective way of doing this is by using a sauce, salad dressing or marinade. The addition of one of these elements can turn a simple meal into a spectacular meal.

Grilled steak with a rich mushroom sauce. Pomegranate vinaigrette dressing on fresh greens. These are just two examples of the incredibly delicious yet easy-to-prepare recipes featured in this book, and many are accompanied by tips and techniques. Cooking school chef George Geary provides recipes such as:

  • Salad dressings and salads -- creamy two-cheese italian, Chinese chicken salad, tabouli
  • Stock-based sauces and brown and white sauces -- poultry stock, champagne sauce, bechamel
  • Pasta sauces -- fast and easy marinara, wild mushroom sauce, slow-cooker garlic and onion tomato sauce
  • Marinades and rubs -- Caribbean jerk marinade, American BBQ sauce, curry rub
  • Salsas, butters and spreads -- watermelon salsa, gorgonzola scallion butter, smoked salmon cheese spread
  • Dessert sauces -- milk chocolate sauce, pecan-praline sauce, raspberry coulis, almond crunch fondue.

500 Best Sauces, Salad Dressings, Marinades & More has 500 secrets that assure success for every new and experienced home cook.

Bio:

George Geary is a food writer and author who teaches 200 cooking classes every year. He is the author of The Cheesecake Bible.

Preface:

Introduction

When I completed my first book, 125 Best Cheesecake Recipes, in 2002, I phoned my colleague Cathy Thomas. Cathy is the food editor of the Orange County Register, a newspaper in Southern California where I live. She wanted to do a photo spread of some of the cheesecakes I had created for the book and my home. She came over with a photographer, and we had a great time. When Cathy opened my refrigerator, though, she was surprised not to find any salad dressings. I told her that I like to make my own simple, fast dressings, and that's when it clicked -- I couldn't remember ever seeing a huge salad-dressing cookbook in print.

When we began working on this book, we expanded on dressings to include their saucy cousins, as well as condiments, salsas and rubs. It just made sense. After researching commercial varieties, and finding so many unrecognizable ingredients listed on their labels, I realized how reassuring it is to know exactly what goes into the dressings and sauces I serve and enjoy. Homemade versions don't keep as long as their commercial counterparts, but there's no doubt they taste better. Sample just one, and you will toss those ancient jars and bottles huddled in your fridge -- and start fresh. It's easy and it's fast. Now get dressed and sauced!

TOC:

Table of Contents

Acknowledgments
Introduction
Tools and Equipment
Common Ingredients

Salad Dressings
Complete Salads and Accompaniments
Mayonnaise and Other Condiments
Simple Stocks and Brown Sauces
White Sauces and Warm Butter Sauces
Pasta Sauces
Marinades, Barbecue Sauces and Rubs
Savory and Fruit Salsas
Butters and Cheese Spreads
Sweet Sauces, Coulis and Dessert Fondues

Sources
Index

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