An essential kitchen resource for all cooks.
1000 Sauces, Dips and Dressings provides all the guidance, inspiration and recipes needed to lift meals, desserts, snacks and more to new heights of deliciousness. The variety of recipes makes this beautifully illustrated cookbook a countertop essential for all cooks, from novices to the experienced and adventurous.
As well, making sauces, dips and dressings at home from fresh ingredients reduces the amount of processed foods we consume and frees up a lot of shelf space, too. Homemade sauces with fresh ingredients can be especially beneficial for restricted diets.
The first three chapters explain the theory behind how sauces were invented and the five mother sauces of French cuisine (Bechamel, Veloute, Espagnole, Hollandaise, Tomato) with lots of helpful information and guidance on equipment, techniques and ingredients.
Each category has 16 pages of recipes with step-by-step instruction, serving suggestions, portion sizes and helpful tips.
Over 400 full-color photographs, helpful conversion charts and an ingredients directory round out the comprehensive package.
Nadia Arumugam is a food writer, recipe developer and cookbook author living in New York City. She has a Master's degree in Journalism from New York University. She trained as a chef at Leith's School of Food and Wine in London after which she worked with the renowned chef Anton Mosimann. She is currently a food columnist for Forbes.com, and has written for numerous publications and online magazines including Fine Cooking, Epicurious.com and Saveur. She is the author of Chop, Sizzle and Stir.
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