Cookery dishes and courses: sauces Books

Book SynopsisThai Food gives the most comprehensive account of this ancient and exotic cuisine ever published in English. David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines. Michelin-starred chef David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines. He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pad thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs. A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and substitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes. Beautifully written, and complimented by superb photography, this book captures all aspects of this diverse culinary culture.Trade Review'The definitive guide to a cuisine that offers far more than fishcakes and green curry.' * Waitrose Weekend *'What I love about this book is the way it is so uncompromising. It’s classic Thai cooking… I think it will end up being an important historical record of Thai cooking.' -- Nigel Slater * Fivebooks.com, 'Best Cookbooks of All Time' *

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Book SynopsisSauces have always played an important role in cooking. They complement and enhance so many foods, adding nuances of flavour and taking dishes to new heights. With his wealth of culinary knowledge, Michel Roux is recognised as a master at the art of sauce-making. This comprehensive collection of over 200 sauces has attained classic status as the essential guide in every good cook's kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

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Book SynopsisIncredible flavours, inspiring ingredients, simple techniques – learn how to master the mortar and pestle and bring new sophistication to your cooking with 65 delicious recipes. The mortar and pestle are ancient tools that no modern kitchen should be without – they're handy for everything from cracking peppercorns and bruising fresh herbs to making sauces such as pesto, as well as marinades, spice pastes and dry rubs. This book brings you an array of enticing recipes from around the world, all of which employ a mortar and pestle to bring creative seasoning and exciting new techniques to your home cooking. Beef can be made mouth-watering when prepared with an African Smoke Rub. Options for Lamb include a Pomegranate and Harissa seasoning, while, in the Poultry chapter, choose Jamaican Jerk Chicken or Portuguese Piri Piri Poussin. For those who love a lighter option and the enticing aroma of grilled Fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with flavoured butters. Vegetarian ideas include Grilled Courgette Flowers with Shiso Lemon Salt and Roasted Cauliflower with Walnut Romesco.

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Book SynopsisIt’s flavour-powered cooking made easy: From Salt To Jam offers foolproof recipes for hardworking condiments – pastes, dressings, sauces, seasonings and jams – that unlock 100 just-plain-delicious meals for the whole family. Cook, mum, and straight-talking kitchen superstar Katrina Meynink knows how hard it can be to get dinner on the table. The columnist for popular Australian website Good Food has mastered the art of ‘throw in a bowl and call it a meal’ wizardry. Discover delicious hacks and time-saving tips to get off the culinary treadmill and make memorable dishes from midweek to Saturday night. Use the ultimate ranch dressing to make slow roasted spiced brisket, or perfect caramel sauce to whip up smoky no-churn ice cream. Tahini dressing powers a Middle Eastern-inspired lasagne, while olive tapenade transforms savoury French toast. With everything from chicken salt to jalapeno jam, lemon curd to spicy harissa, this brilliant book is your guide to sauce-laden, cook-it-again success.

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Book SynopsisWE ALL KNOW SOMEBODY WHO PUTS KETCHUP ON EVERYTHING!Ketchup is so much more than a condiment. It's a lifestyle! Transcending continents and generations, ketchup plays an intrinsic role in our global food culture. So much so that it begs the question: if you don't have a bottle of ketchup in your kitchen cupboard (or fridge), are you even alive?With recipes ranging from canapes and starters to breakfasts and main meals, these pages showcase the versatility of the world's favourite sauce!

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Book SynopsisOver 60 delicious recipes inspired by salted caramel.Everyone's favourite sweet and salty treat! Salted caramel is the perfect addition to almost any recipe versatile, easy to make and use, and a fail-safe crowd pleaser. These tasty recipes, including old favourites, comforting classics, and a few surprising twists, will have you reaching for the jar of salted caramel time and time again!Whether you're pouring it over your favourite dessert, or incorporating it into decadent breakfasts, drinks, or snacks, salted caramel truly steals the show. This book will provide plenty of sweet inspiration and endless excuses to add this golden sauce to all your favourite treats.Recipes include:-Dulce de leche-Salted caramel brownies-Affogatto-Salted caramel iced coffee

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Book SynopsisFor the mayonnaise obsessive in your life!A staple in almost every kitchen, mayonnaise is arguably the best and most versatile condiment trust us, we've spent many hours arguing about it. From different variations and flavours, to being used in anything from dips, mains and desserts to create dreamy dishes, mayonnaise is truly a hero ingredient with endless potential.With recipes ranging from jazzed up mayonnaise flavourings and dips, to main meals and (surprisingly) sweet treats, this book will fuel your obsession!

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Book SynopsisEvery griller's secret weapon! Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavour foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops. slaters, sambals, and chutneys-this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavour building blocks from America's barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes.Trade Review"A useful companion cookbook for creative barbecue enthusiasts." —Library Journal "A useful companion cookbook for creative barbecue enthusiasts." —Library Journal

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Book SynopsisThe Official HP Sauce Book celebrating one of the nations' favourite sauces and store-cupboard icons (if not The Favourite!)Featuring 30 brand new recipes showcasing fun and innovative ways to cook with HP Sauce. Taking inspiration from HP Sauce's iconic history, there is something for every fan to enjoy, from the essential giant sausage roll and full English baps to epic chips in gravy. Plus quick, clever and delicious meals such as jerk inspired chicken, pies, Swedish meatballs and a Cheat's Pad Thai which will surprise and delight the whole family, especially when they all discover the secret ingredient!Beautifully designed and illustrated with specially commissioned recipe photography along with fascinating illustrations and vintage adverts from the Heinz archive, including the history of the House of Commons' famous square bottles, infographics, fun facts & stats and HP's most famous fans, this is the perfect, irresistible gift for brown sauce devotees of all ages.

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Book SynopsisExpertly made by Lea & Perrins since 1837 and left to mature for 18 months before being sold, Worcestershire sauce provides a complex kick to any dish it's added to. But the much beloved sauce is far more than just a table condiment. Ideal for those who love a dash of extra flavour in life, this wonderful collection of recipes is full of exciting dishes and tangy twists on everyday favourites.The Lea & Perrins Worcester Sauce Book is dripping with delicious recipes to choose from, featuring classic family dinners, lunches and snacks - from souped up staples such Lancashire Hot Pot or Toad in the Hole to continental cuisine like Moules Mariniere; dig into the Summery Steak Sandwich or keep it light with a fresh Cobb Salad; lavish time on side dishes with offerings such as Dauphinois and Cheesy Potato Skins; or up your nibbles game with the perfect Parmesan Straws.Beautifully designed and illustrated with specially commissioned photography, fascinating memorabilia and vintage adverts from the Lea & Perrins archive, this the perfect, irresistible gift for every Worcestershire sauce fan you know.

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Book SynopsisMost people are familiar with classic Italian pesto, a green sauce made from basil, garlic, pine nuts, Parmigiano-Reggiano, salt, and olive oil. But Leslie Lennox, founder of the award-winning artisanal pesto company Hope’s Gardens, shows us that pesto need not be limited to its original ingredients—and that creative pestos can serve as building blocks for all manner of flavorful dishes, just like any good “mother sauce.”In Pesto: The Modern Mother Sauce, Lennox introduces readers to a new way to think about pesto. In the right proportion, almost any combination of plants, garlic, nuts, cheese, seasoning, and oil can make a delicious sauce—especially when you’re using what’s on hand, what’s local, and what’s in season.Lennox offers up several favorite pesto recipes, and then takes these simple sauces a step further. They serve as the building blocks for 97 kitchen-tested recipes for breakfast, lunch, dinner, and more. From risotto and ramen to chicken fajitas and swordfish kebabs, everything tastes better with pesto!Trade ReviewPraise for Leslie Lennox's cookbook PESTO: THE MODERN MOTHER SAUCE: “Pesto is the only condiment I prefer to make at home, and now with Pesto: The Modern Mother Sauce, I’m inspired to make it not only differently, but more frequently! Leslie Lennox offers up recipes for unique varieties of pesto like Roasted Jalapeño Cilantro and inventively provides ideas for new ways to incorporate the sauce into recipes like Chicken Pesto Fajitas. Whether you’re looking for a guide on how to grow herbs and make exciting pesto combinations or just searching for healthy and delicious meal inspiration, Pesto is a fabulous choice.” —Ali Maffucci, cookbook author and founder of Inspiralized“I'm so excited to cook my way through Leslie’s book. Traditional pesto was one of the first things I taught myself how to make as ‘an adult.’ It’s time to expand my pesto repertoire past basil, and it’s lovely to have this beautiful book as a guide.” —Kerry Diamond, editorial director of Cherry Bombe and host of the Radio Cherry Bombe podcast“If you think you know all the ways to make pesto, think again. This fabulous cookbook is brimming with fresh ideas.” —Suzy Chase, host of the Cookery by the Book podcast“Once you learn how to customize your ideal pesto, you’re unlikely to go back to store-bought versions. Leslie carefully guides readers to create many varieties of this modern ‘mother sauce,’ including classic and globally inspired versions. This enjoyable cookbook just may convince the skeptic that pesto works as wonderfully on grits and tacos as it does on pasta and pizza.” —Diana Kuan, author of Red Hot Kitchen“At the heart of Pesto: The Modern Mother Sauce is passion. Leslie’s love of “green gold” (as her family calls it) is inspiring, as is her dedication to democratizing pesto—offering readers a user-friendly template from which to build a sauce that fits individual tastes and dietary needs. This is an exciting, bold, and most importantly, delicious collection of recipes that is perfect for feeding family, friends, and neighbors.” —Hetty McKinnon, cook, columnist, and author of Family: New Vegetarian Comfort Food to Nourish Every Day“The modern home cook is looking for two things: freshness and convenience. In this beautiful book, Leslie Lennox gives us both. She offers delicious recipes that use familiar ingredients in simple but creative ways to help home cooks upgrade every meal. Lennox makes a convincing case that pesto, in any form, is always a good idea. Consider this the pesto manifesto.” —Alison Cayne, founder of Haven’s Kitchen“Leslie Lennox has a passion for pesto and showing people the array of delicious combinations that anyone can concoct with a few simple, fresh ingredients. I have always been a huge advocate of her innovative ways to use pesto, and we included them in a variety of our soups, sandwiches, and salads in the early days of our restaurant!” —Jenny Levison, chef-owner of Souper Jenny

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Book SynopsisThe authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

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Book SynopsisThe quality of your barbecue sauce can make or break your grilling endeavors, and Ray Sheehan has all the know-how to help you use barbecue sauce as the secret weapon to your grilling. Ray's beloved recipes cover everything from his award-winning Kansas City BBQ Sauce to amp up your ribs, Sweet & Tangy North Carolina Sauce for standout pulled pork, to his Peach BBQ Sauce for incredible wings. Discover how different ingredient combinations enhance the flavor of burgers, chicken thighs, pork loin and more-all without MSG. The vessels for these one-of-a-kind sauces are Ray's mouthwatering recipes-Including Sweet and Spicy Beef Back Ribs, Brisket Burnt Ends and Cubano-Stuffed Pork Tenderloin. Free from artificial ingredients, Ray's sauces and grill recipes will help you take your barbecue game to the next level. This book will have 60 recipes and 60 photos.

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Book SynopsisA (very) warm welcome to the world of hot sauce. Whether you’re a fan of heat or flavour, this is the book for you. With absolute classics and a plethora of new and unusual sauces from nearly 50 countries, discover everything you need to know about hot sauce. From moderately mouth-tingling Secret Aardvark Habanero to alive and kicking Diemen’s Stinger, this indispensable guide takes you through an expert selection of the world’s best. In addition, you’ll find an extensive introduction that covers the history, culture and science of hot sauce, tips and tricks from the top industry ‘saucerers’, as well as a seriously tasty recipe for your own homemade style – not to mention 10 simple, mouth-watering recipes for pairing with your collection. This is a fun and fiery celebration of the global phenomenon that is hot sauce.

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Book SynopsisPreserved: Condiments showcases 25 recipes for some of the world’s most delicious sauces, spreads, relishes, and chutneys. It is the first in a series of six short books devoted to all things food preservation. Utilising fermentation, curing, smoking, pickling, and drying, the recipes in Preserved: Condiments, including those for Adjika the Georgian hot pepper relish, salted preserved herbs known as Herbes salées, and the Haitian pickled vegetable relish called Pikliz,add depth, spice, and interest to your cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

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