Articoli correlati a Chef's Guide to Sauces & Dips
- EditoreQuickstudy
- Data di pubblicazione2019
- ISBN 10 1423241770
- ISBN 13 9781423241775
- RilegaturaOpuscolo
- LinguaInglese
- Numero di pagine6
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Chef's Guide to Sauces & Dips (Quickstudy Reference Guide)
Da: Lakeside Books, Benton Harbor, MI, U.S.A.
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Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books! Codice articolo OTF-S-9781423241775
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Chef's Guide to Sauces & Dips
Da: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: New. Codice articolo 38082683-n
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Chef's Guide to Sauces & Dips
Editore:
QuickStudy Reference Guides, 2019
ISBN 10: 1423241770
ISBN 13: 9781423241775
Antico o usato
Da: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: As New. Unread book in perfect condition. Codice articolo 38082683
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Chef's Guide to Sauces & Dips
Da: Grand Eagle Retail, Fairfield, OH, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: new. This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), lies (starch-thickened), vinaigrettes, and emulsions are here. Modern "mother" sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Bechamel, veloute, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish fumet stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional. 6 page laminated guide includes: Sauce & Stock DefinitionsModern Mother Sauces Vinaigrettes, Mayonnaise, Tomato SauceReductions Simple Stock Reduction Sauces for Red Meat & PoultryPoached Fruit with Natural Reduction SauceMushroom Cream Reduction for Fried Oysters, Polenta & PastaBalsamic Reduction for Fresh FruitClassic Mother Sauces Veloute, Brown Sauce (Espagnole), White Sauce (Bechamel), HollandaiseCoulis Sauces Roasted Red Bell Pepper Coulis for Fish or VegetablesBanana-Cinnamon Coulis for Winter DessertsSimple Strawberry Coulis for Cakes, Custards, Gelato & Poached FruitItalian, Mexican & Other Sauces Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)Dips Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean DipRoasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based DipsChutneys Cranberry Chutney, Red & Yellow Plum Tomato ChutneySpiced Mango Chutney, Pear Chutney with Dates & AlmondsCilantro-Mint ChutneyCondiments Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail SauceSriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut SauceDessert Sauces Vanilla Sauce (Creme Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate SauceMaster Fruit Coulis RecipeStocks Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)Broths New England Sweet Root Vegetable Broth, New York Carrot Onion StockVietnamese Soup BrothFood & Sauces Pairing Chart Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9781423241775
Quantità: 1 disponibili
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Chef's Guide to Sauces & Dips (Quickstudy Reference Guide)
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Brand New. 2nd lam chrt edition. 6 pages. 11.00x8.50x0.06 inches. In Stock. Codice articolo 1423241770
Quantità: 1 disponibili
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Chef's Guide to Sauces & Dips: A Quickstudy Laminated Reference
Da: SamBookStore, NIAGARA FALLS, NY, U.S.A.
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Condizione: NEW. Codice articolo ABE-MAY-8-34859
Quantità: 1 disponibili
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Chef's Guide to Sauces & Dips : a QuickStudy Laminated Reference
Editore:
Barcharts Publishing, Quickstudy Reference Guides Aug 2024, 2024
ISBN 10: 1423241770
ISBN 13: 9781423241775
Nuovo
Da: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
sonst. Bücher. Condizione: Neu. Neuware - This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), liés (starch-thickened), vinaigrettes, and emulsions are here. Modern 'mother' sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Béchamel, velouté, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish fumet stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional. 6 page laminated guide includes: Sauce & Stock DefinitionsModern Mother Sauces Vinaigrettes, Mayonnaise, Tomato SauceReductions Simple Stock Reduction Sauces for Red Meat & PoultryPoached Fruit with Natural Reduction SauceMushroom Cream Reduction for Fried Oysters, Polenta & PastaBalsamic Reduction for Fresh FruitClassic Mother Sauces Velouté, Brown Sauce (Espagnole), White Sauce (Bechamel), HollandaiseCoulis Sauces Roasted Red Bell Pepper Coulis for Fish or VegetablesBanana-Cinnamon Coulis for Winter DessertsSimple Strawberry Coulis for Cakes, Custards, Gelato & Poached FruitItalian, Mexican & Other Sauces Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)Dips Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean DipRoasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based DipsChutneys Cranberry Chutney, Red & Yellow Plum Tomato ChutneySpiced Mango Chutney, Pear Chutney with Dates & AlmondsCilantro-Mint ChutneyCondiments Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail SauceSriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut SauceDessert Sauces Vanilla Sauce (Crème Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate SauceMaster Fruit Coulis RecipeStocks Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)Broths New England Sweet Root Vegetable Broth, New York Carrot Onion StockVietnamese Soup BrothFood & Sauces Pairing Chart. Codice articolo 9781423241775
Quantità: 2 disponibili
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Chef's Guide to Sauces & Dips
Da: AussieBookSeller, Truganina, VIC, Australia
Valutazione del venditore 3 su 5 stelle
Condizione: new. This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), lies (starch-thickened), vinaigrettes, and emulsions are here. Modern "mother" sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Bechamel, veloute, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish fumet stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional. 6 page laminated guide includes: Sauce & Stock DefinitionsModern Mother Sauces Vinaigrettes, Mayonnaise, Tomato SauceReductions Simple Stock Reduction Sauces for Red Meat & PoultryPoached Fruit with Natural Reduction SauceMushroom Cream Reduction for Fried Oysters, Polenta & PastaBalsamic Reduction for Fresh FruitClassic Mother Sauces Veloute, Brown Sauce (Espagnole), White Sauce (Bechamel), HollandaiseCoulis Sauces Roasted Red Bell Pepper Coulis for Fish or VegetablesBanana-Cinnamon Coulis for Winter DessertsSimple Strawberry Coulis for Cakes, Custards, Gelato & Poached FruitItalian, Mexican & Other Sauces Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)Dips Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean DipRoasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based DipsChutneys Cranberry Chutney, Red & Yellow Plum Tomato ChutneySpiced Mango Chutney, Pear Chutney with Dates & AlmondsCilantro-Mint ChutneyCondiments Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail SauceSriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut SauceDessert Sauces Vanilla Sauce (Creme Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate SauceMaster Fruit Coulis RecipeStocks Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)Broths New England Sweet Root Vegetable Broth, New York Carrot Onion StockVietnamese Soup BrothFood & Sauces Pairing Chart Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Codice articolo 9781423241775
Quantità: 1 disponibili
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Chef's Guide to Sauces & Dips
Da: CitiRetail, Stevenage, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: new. This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), lies (starch-thickened), vinaigrettes, and emulsions are here. Modern "mother" sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Bechamel, veloute, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish fumet stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional. 6 page laminated guide includes: Sauce & Stock DefinitionsModern Mother Sauces Vinaigrettes, Mayonnaise, Tomato SauceReductions Simple Stock Reduction Sauces for Red Meat & PoultryPoached Fruit with Natural Reduction SauceMushroom Cream Reduction for Fried Oysters, Polenta & PastaBalsamic Reduction for Fresh FruitClassic Mother Sauces Veloute, Brown Sauce (Espagnole), White Sauce (Bechamel), HollandaiseCoulis Sauces Roasted Red Bell Pepper Coulis for Fish or VegetablesBanana-Cinnamon Coulis for Winter DessertsSimple Strawberry Coulis for Cakes, Custards, Gelato & Poached FruitItalian, Mexican & Other Sauces Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)Dips Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean DipRoasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based DipsChutneys Cranberry Chutney, Red & Yellow Plum Tomato ChutneySpiced Mango Chutney, Pear Chutney with Dates & AlmondsCilantro-Mint ChutneyCondiments Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail SauceSriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut SauceDessert Sauces Vanilla Sauce (Creme Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate SauceMaster Fruit Coulis RecipeStocks Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)Broths New England Sweet Root Vegetable Broth, New York Carrot Onion StockVietnamese Soup BrothFood & Sauces Pairing Chart Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Codice articolo 9781423241775
Quantità: 1 disponibili