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The Complete Book of Sauces Paperback – 12 Jun 1995


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The Complete Book of Sauces + The Sauce Bible: 400 Fail-safe Recipes to Transform Everyday Dishes into Feasts, Shown in Step by Step in 1400 Photographs + Sauces: Savoury and Sweet
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Product details

  • Paperback: 272 pages
  • Publisher: John Wiley & Sons; 2nd Revised edition edition (12 Jun 1995)
  • Language: English
  • ISBN-10: 0028603605
  • ISBN-13: 978-0028603605
  • Product Dimensions: 15.7 x 1.8 x 23.6 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 116,891 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

From the Back Cover

—Los Angeles Daily News It′s Easy to Make a Different Dish Every Night With over 300 recipes, The Complete Book of Sauces can help you turn your ordinary dinner into a delicious meal. Author Sallie Y. Williams includes white sauces, wine sauces, marinades and barbecue sauces, salad dressings, sweet sauces for desserts, and fruit sauces. A variety of new, mouthwatering sauces to enhance your favorite dishes—like Jalapeño Vinaigrette, Dijon Yogurt Dressing, Fresh Vegetable Salsa, Garlic and Honey Marinade, and Gingered Pear Sauce—are a snap to create. Classic recipes—such as Hollandaise and Béchamel—are represented here as well, some with quick blender versions, and all of them reworked for ease of preparation. Other features include step–by–step instructions, storage advice, special sauce tips, and a cross–indexing section that pairs sauces and dishes to make meal planning a breeze.

About the Author

Sallie Y. Williams is the former associate director of the LaVarenne Cooking School. She is the coauthor of The Hay Day Cookbook and the author of Vegetables on the Side (Macmillan), The Art of Presenting Feasts, and Down Home Feasts.

Inside This Book (Learn More)
First Sentence
IN THIS MOMENT AGE OF WEIGHT-WATCHING AND HEALTH CONSCIOUSNESS, when fads come and go with enough rapidity to make your head spin, why are we even considering a collection of sauces? Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.1 out of 5 stars
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Most Helpful Customer Reviews

17 of 17 people found the following review helpful By Chappers on 12 Aug 2008
Format: Paperback Verified Purchase
A fantastically useful cookbook, with no pretensions of grandeur. No spectacular colour photographs (I think the only photo is the one on the cover!), but occasional simple line drawings scattered through the text, which surely covers just about every sauce that you've ever heard of and many, many more!

Nice-sized text so that you don't have to peer at the page to read the list of ingredients. The paper isn't glossy but matter-of-fact plain and workaday, almost begging to have sauce-fingerprints liberally scattered across the pages. The book is squarely aimed at people who like getting in the kitchen and trying new flavours, rather than at those who like sitting reading glossy coffee-table type cookbooks.

The book's categorised into the basic sauce types:
- Stocks
- White sauces
- Wine sauces
- Emulsified butter sauces
- Mayonnaises
- Compound butters
- Marinades and barbeque sauces
- Tomato sauces
- Pasta sauces
- Salsas
- Salad dressings
- Fruit sauces
- Sweet sauces

There are both simple and extravagant sauces, all clearly described with the full list of ingredients followed by the technique used to create the sauce. Some ingredients in the more complex sauces will be hard to find, but all of the everyday sauces and ingredients are there too.

At the back of the book there's an extremely useful section which categorises all of the recipes according to the food which they best accompany. For example, "Sauces for beef dishes", "Sauces for Egg dishes", "Sauces for Chicken", "Sauces for barbeques" etc. It's an imaginative way of expanding a cook's repertoire in the kitchen and encouraging one to try something a bit different.
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1 of 1 people found the following review helpful By NJB on 14 April 2013
Format: Paperback Verified Purchase
I was actually looking for a book to help with recipes and techniques for a sauce maker - but this was not really it.

We lost our very old "Le Saucier" recipe book which gave some general principles for different quantities, We bought a new "Le Saucier" but its recipe book is for larger quantities and less general techniques. and did not have some of the recipes in the older version.

This book covers making stocks and covers a lot of basic principles and may well be of interest to serious cooks. But we wanted rather quicker techniques to success!
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1 of 1 people found the following review helpful By Patsy on 6 Sep 2010
Format: Paperback
Loads of good recipes in this book, found it most helpfull to jazz up dishes that otherwise could have been very bland.
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1 of 1 people found the following review helpful By Mr. A. J. Hollis on 2 Jun 2010
Format: Paperback
There seems to be a gap in the (book) market for this (cooking) subject.
I hunted high and low for a book specifically dealing with sauces. Then, whilst on a trip to East Anglia, I was shown this, and it was recommended to me by the (B&B) landlady.
Hence the reason I bought my own copy. I have not been disappointed, and recommend it to anyone else who is stuck for their choice of sauces.
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By Mr Christopher J Poulton on 22 April 2013
Format: Paperback Verified Purchase
I had been looking for a sauces book for a while, excellent value, good recipes, easy to follow would recommend
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Format: Hardcover
At last i have the ability to make the ultimate sauce, however, a british book of sauces in under 15 minutes would have been preferred
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