PublishedAnness Publishing, December 2006 |
ISBN9780754816812 |
FormatHardcover, 512 pages |
Dimensions22cm × 16.8cm × 4cm |
This work contains recipes for all the classic sauces, plus creamy dips, hot and fiery salsas, tasty relishes, spicy marinades and simple dressings: try calvados and apple sauce for pork, sweet pepper salsa for fish, or basil and lemon mayonnaise for salad.
Add something special to every type of dish for every kind of occasion, with over 350 sweet and savoury sauces, salsas, dips, dressings, marinades, jams, jellies, pickles, relishes, preserves and chutneys. It contains more than 1500 glorious specially shot photographs, with every recipe shown step-by-step to ensure success. A comprehensive reference section covers all the techniques, equipment and ingredients needed. Beginning with a guide to hot stocks, sauces and salsas, learn how to whisk a creamy hollandaise sauce to just the right consistency, prevent a sweet egg custard curdling, achieve just the right amount of citrus tang in an oil-based dressing or blend chocolate and cream to create a dreamy dessert topping. In addition, preserving roots and fruits - one of the oldest culinary arts - is brought up to date with all the necessary know-how to slow-cook, caramelize, set and strain.
From sealing jars with paraffin wax to making microwave lemon curd, this delightful mix of old and new culinary wizardry will enable every cook to perfect their own jellies, jams and fruit curds. Thanks to full advice on presentation, labelling and storing, many of these recipes will also make fantastic gifts, such as Christmas chutney, tarragon and champagne mustard, spiced apple mincemeat or forest berries in kirsch.
