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How to add something special to every dish for every occasion, from classic cooking sauces to fun party dips
by Catherine Atkinson

Featuring over 400 step-by-step recipes shown in more than 1400 stunning photographs - everything from cordon bleu sauces to spicy relishes, chutneys and delicious jams and jellies.

Hundreds of sweet and savoury accompaniments for every kind of meal, including classic cook-in and pour-on sauces for pasta, fish and shellfish, poultry, game, meat and vegetable dishes. Inspired collection of flavours and textures from all around the world, from smoky tomato salsa to the ultimate bolognese sauce or satay. Includes innovative flavour-boosters such as chive flower dressing for grilled potatoes, plus quick and easy marinades for meat and fish. Simple recipes for traditional and original preserves, including mango chutney, blackcurrant brandy, grapefruit curt, marmalade and more. Two excellent reference sections on the art of sauce-making and preserving supply all the necessary know-how and essential techniques, from making stocks and marinades to setting jams. More than 1400 glorious specially shot photographs accompany step-by-step recipes, plus there is full nutritional information for dietary purposes.

This work contains recipes for all the classic sauces, plus creamy dips, hot and fiery salsas, tasty relishes, spicy marinades and simple dressings: try calvados and apple sauce for pork, sweet pepper salsa for fish, or basil and lemon mayonnaise for salad. Add something special to every type of dish for every kind of occasion, with over 400 sweet and savoury sauces, salsas, dips, dressings, marinades, jams, jellies, pickles, relishes, preserves and chutneys. Every recipe is shown step-by-step to ensure success. A comprehensive reference section covers all the techniques, equipment and ingredients needed.

Measurements in this book are in metric, metric cup and spoon and imperial.

Softcover, 2008, 512pages, very good condition
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  • Seller location: North Shore, Auckland, NZ

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