A tasty world tourwith savory sauces!
Take your next entrée further than it’s ever been before. The World Sauces Cookbook is here to help you top off your meals with 60 sumptuous sauces from all four corners of the globeincluding Satay, Adobo, Creole Remoulade and Comeback Sauce, Baba Ghanoush, and Pesto Della Zia.
In addition to helpful prep tips and storage instructions, each sauce recipe comes complete with a flavor profile, spiciness index, and basic serving suggestions. Looking to really show off these sauces? The World Sauces Cookbook also comes with over 30 recipes for main dishes and sides meant to match with them.
The World Sauces Cookbook includes:
- A world of flavorFrom Mexico and Germany to Kenya and Indonesia, sample 60 easy-to-make sauces originating in almost as many countries.
- Saucy suggestionsLearn how to make your sauces shine with helpful guidelines for flavors, spiciness, and best pairing options.
- Perfect pairingsPick out the ideal plate to highlight each of your sauces with the help of 30+ recipes for delicious sides and entrées.
Discover how simple it is to bring flavors from all over the world right to your table with The World Sauces Cookbook.
|Product dimensions:||7.50(w) x 9.20(h) x 0.80(d)|
About the Author
MARK C. STEVENS is an internationally published food writer, experiential traveler, and avid home cook. He combined his love affairs with travel and food by completing the Continent Grand Slam: visiting all seven continents in a year. When home, Mark is generally occupied with hosting parrilladasPatagonian-inspired wood-fire barbecuesat his house in the Fairgrounds neighborhood of New Orleans.
Most Helpful Customer Reviews
Have you ever wondered what you were going to put on that chicken, fish or beef? What about pasta? Get tired of the same old thing? Yea me too! The World Sauces Cookbook by Mark C. Stevens, is a book that should be in every cook's selection. In this book, you will learn a variety of techniques for classic sauces such as Bechamel and Hollandaise. Attempting to make either of these has scared me. But reading the recipes, it doesn't seem that hard, you just have to pay attention while cooking them. There are recipes from Asia, India, the Middle East, Europe, and the Americas. All of that is in part one, part two deals with how to use these sauces in everyday recipes. There is a section that deals with meat and poultry, another for seafood, one for vegetables, and lastly a chapter for legumes, beans, and grains. At the back of the book are a few pages called World Pantry. It explains about some ingredients like caster sugar, huckleberries and fish sauce and so many more. What it does is tell the description of what it is, country it is from and the recipes in the book that it is used in. All in all, I think that this is a book that can be very helpful to make a recipe better. I look forward to trying some of the recipes!
This is a great collection of recipes for sauces and condiments from around the world. It is one I see myself revisiting over and over. There is a great mix of well known and lesser known foods, from ragu to hummus to fish sauces and curries. I really enjoyed the way the author classified the sauces by types, and included spice levels as well as different suggested uses and pairings. This is a great reference guide to taking your food to the next level. My only criticism would be the lack of pictures, as there were only a few throughout the book, and I think the sauces and ingredients would lend themselves to a truly beautiful photographic recipe book.
I don't have an arsenal of sauces that I've learned to make. This cookbook gives me that. I probably won't try most of the recipes, but there are some I never even thought of making. I'm going to have to try some that I've never had. They all look delicious. The book is beautifully illustrated with pictures of the finished sauces. I think I'll have to try the barbecue sauce first.