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LORENZ BOOKS SAUCES, SALSAS, DRESSINGS AND DIPS


The art of sauce making: transform your cooking with 150 delicious ideas for every kind of dish, shown in 300 stunning photographs


Christine France PUB DATE:


PRICE: PAGES: SIZE:


ISBN-13: ISBN-10: BINDING:


PHOTOGRAPHS: CARTON QTY: HOUSE CODE:


CATEGORY: BIC CODE:


BISAC CODE:


May 2011 (UK) Aug 2011 (US) UK £14.99/US $29.99 (P) 224 (U224)


280 x 240mm/11 x 91 9780754823360 0 7548 2336 9


5766


Food & Drink WBA


CKB102000


• Bring out wonderful tastes and aromas in your food with this collection of recipes for rich sauces, hot and fiery salsas, creamy dips, and simple dressings


• A fully illustrated practical reference section describes the basic sauce ingredients, different herbs and spices, and sauce-making equipment, as well as featuring plenty of useful hints and tips, from how to prevent curdling to correcting a lumpy sauce


• Features accompaniments for every kind of meal, including classics such as beurre blanc and mayonnaise, as well as delicious dessert sauces such as rich butterscotch sauce and passion fruit coulis


• Each beautifully photographed recipe is easy to follow and features a complete nutritional analysis of the fat, carbohydrate and salt content


A well-made sauce can turn the simplest of ingredients into a culinary masterpiece.With a little know-how, an understanding of basic techniques and a selection of simple ingredients, you can transform ordinary meals into something special. This beautiful book is filled with 150 easy-to-make recipes from around the world, with helpful advice on methods for thickening sauces, keeping sauces warm and recipes for basic stocks.You can also indulge yourself with a variety of sweet sauces for desserts. Whether you are planning a special meal or want to liven up a simple supper, this volume has all you need to know about making successful sauces.


About the Author


Christine France began her career in the late Robert Carrier’s photographic studio, styling food for photography and writing recipes. She left to work in magazines, notably as Deputy Cookery Editor of Good Housekeeping, Cookery Editor of Woman’s Realm and contributor to BBC Good Food. Now freelance, Christine’s varied work includes writing books (over 30 titles), food features for magazines and newspapers, radio and TV, recipe and product development, restaurant reviewing and teaching.


55 ⁄2


Hardback with jacket Over 300 photographs 10


in


Food & Drink


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