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400 Sauces, Dips, Dressings, Salsas, Jams, Jellies & Pickles

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

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400 Sauces, Dips, Dressings, Salsas, Jams, Jellies & Pickles by Catherine Atkinson
$30.00

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Description

How to add something special to every dish for every occasion, from classic cooking sauces to fun party dips. Transform the everyday into a feast with all kinds of tempting sauces and tasty accompaniments. Featuring over 400 step-by-step recipes in 1500 fabulous photographs, make every meal memorable with this practical and accessible guide to the complementary sauces, salsas and accompaniments. The classic and original recipes add an inspirational touch to every conceivable kind of meal, whether a rich gravy for a roasted leg of lamb, a tangy orange sauce for duck, a quick crunchy satay for shredded vegetables or a stunning series of party dips, tangy dressings, sweet chunky chutneys, cooling raitas, fresh fruit coulis or rich dessert creams. Many of these recipes will also make fantastic gifts, such as Christmas chutney, tarragon and champagne mustard, rumtopf, and spiced apple mincemeat. From much-loved standbys such as Bolognese sauce, mango chutney, and pickled onions to stand-alone sweet preserves such as apricots in amaretto, this is an inspiring kitchen compendium. Add something special to every type of dish and every kind of occasion, with recipes for a wonderful range of accompaniments, from classic sauces to spiced mustards. Includes quick, easy recipes for creamy dips, 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 salads. Try making some of the tempting preserves to stock up your pantry, from green tomato chutney and spiced apple mincemeat to quince and coriander jelly, and blueberry and lime jam. A detailed introduction to the art of sauce-making and preserving covers techniques from making stocks and marinades to setting jams and jellies.

Author Biography

Catherine Atkinson is a full-time writer and food consultant. Christine France is a talented writer with over 20 years' experience running her own food consultancy. Maggie Mayhew is a food writer and home economist, writing cookbooks and contributing to several women's magazines.
Release date NZ
February 2nd, 2018
Country of Publication
United Kingdom
Illustrations
1400 colour photographs
Imprint
Hermes House
Pages
512
Dimensions
165x220x25
ISBN-13
9781846810701
Product ID
27555920

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