Hot and cold sauces can transform a simple piece of steamed fish or a single scoop of ice cream into a culinary feast. This book contains over 200 recipes for sauces, dressings, marinades, relishes, salsas and dips from all over the world, with an essential guide to ingredients.
Step-by-step instructions clearly explain how to make all the well-known sauces, from basic white sauce and classic French dressing to spicy Bolognese sauce and rich and creamy chocolate sauce. There are also quick and easy recipes for hot and fiery salsas, creamy dips, tasty relishes, spicy marinades and aromatic dressings for every occasion.
- Publication Date:
- 02 / 03 / 2004
- 168 x 240mm