Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors - Rilegato

Volland, Susan

Rilegato

ISBN 10: 0393241858 ISBN 13: 9780393241853

Casa editrice: W W Norton & Co Inc, 2015

Riassunto

Finally, a cookbook on sauces that is fresh, vibrant, and alive. In Mastering Sauces, Susan Volland veers away from traditional lesson plans and presents sauce-making in a whole new way. She focuses on how great cooks all over the world make sauces with impromptu élan—they splash and drizzle, slather and douse. Great sauces are made by following three fundamental principles: Maximize Flavor, Manipulate Texture, and Season Confidently. Armed with these principles, you can make any sauce your way.In addition to over 150 recipes that reflect today’s tastes for seasonal produce, international ingredients, and alternative dietary choices, there are dozens of tips and tables suggesting ways to adapt and customize sauces. There are innovative Meatless Reductions, international Sauces That Start with a Can of Diced Tomatoes, and an Endlessly Adaptable Stir-Fry Sauce. Don’t have time to make stock? Brew a quick “Mock Stock” or savory infusion. Not eating meat? Avoiding wheat? Check out the chapter called Respect Your Mother, where, alongside the classics, there are tantalizing recipes for Vegan Corn “Hollandaise” (pictured on the cover), Soy Cream Sauce, and Eggless Mayo.In a conversational and very readable style, Volland teaches the “whys” and “hows” of sauce-making so cooks can better understand their ingredients to create the dish they want. And because she knows that even the best cooks have off-nights, she finishes with a list of Remedies for Faltering Sauces.Mastering Sauces is the go-to resource for all cooks, all tastes, and all diets.

Su questo libro

Recensione:

"Smart and wide-ranging, with terrific pages of tips and variations." --The 10 best cookbooks of 2015, The Washington Post

"[Mastering Sauces] should be added to the list of necessary equipment for making sauces, right after the whisk and double boiler." --Publishers Weekly

"Here across 350 pages we have the bible of successful sauce making...On every page can be found lucid explanation, firm fundamentals, some science, some art, lightly worn knowledge and profound understanding of what goes on in that pan, all delivered in a winning conversational style...A must for the serious cook's bookshelf, an indispensable reference and sauce (sic) of inspiration." --Foodepedia

L'autore:

A Seattle native, Susan Volland is a classically trained chef and served as recipe editor for Nathan Myhrvold's Modernist Cuisine projects. She works as a food communicator and has written two whimsical, food-related novels.

Su questa edizione

• Editore: W W Norton & Co Inc
• Data di pubblicazione: 2015
• ISBN 10: 0393241858
• ISBN 13: 9780393241853
• Rilegatura: Copertina rigida
• Numero di pagine: 495