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The Sauce Book: 300 Foolproof Sauces from Hollandaise, Hoisin & Sala Verde to Cranberry, Caramel, and Creme Patissiere
     

The Sauce Book: 300 Foolproof Sauces from Hollandaise, Hoisin & Sala Verde to Cranberry, Caramel, and Creme Patissiere

by Paul Gayler
 

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

Overview

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.

Editorial Reviews

Publishers Weekly
Starred Review.

Though hardly the first book on the topic, Gayler (The World in Bite Size, Pure Vegetarian, The Gourmet Burger) has certainly crafted one of the most accessible guides to sauces, organized by region (French classics, the Americas, Asia, etc.) and ready to enhance meals in 300 different ways. Tentative cooks will benefit from Gayler's straightforward approach and often simple recipes-most call for only a handful of ingredients-and should be whipping up classics like Greek Avgolemono, Argentinian chimichurri or Mornay sauce in no time. After mastering basic sauces like veloute, bechamel and mayonnaise, Gayler uses just a few adjustments to expand new cooks' repertoire with red pepper bearnaise, remoulade and a lusty saffron beurre blanc. A handful of complementary recipes are also provided, giving cooks plenty of excuses to whip up a sauce: garlicky, black-olive laced tapenade is paired with sea bass on toast, zesty Romescu makes a solid match for a swordfish entree, and hoisin is a natural for roast duck. Readers long mystified by the creation and proper employment of sauces will find this an indispensable resource, and those who've been discouraged by aggressively technical sauce manuals will find Gayler a highly approachable guide.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9781906868833
Publisher:
Kyle Books
Publication date:
10/16/2012
Edition description:
Reprint
Pages:
224
Product dimensions:
8.11(w) x 9.99(h) x 0.61(d)

Meet 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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