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An essential kitchen resource for all cooks.
1000 Sauces, Dips and Dressings provides all the guidance, inspiration and recipes needed to lift meals, desserts, snacks and more to new heights of deliciousness. The variety of recipes makes this beautifully illustrated cookbook a countertop essential for all cooks, from novices to the experienced and adventurous.
As well, making sauces, dips and dressings at home from fresh ingredients reduces the amount of processed foods we consume and frees up a lot of shelf space, too. Homemade sauces with fresh ingredients can be especially beneficial for restricted diets.
The first three chapters explain the theory behind how sauces were invented and the five mother sauces of French cuisine (Bechamel, Veloute, Espagnole, Hollandaise, Tomato) with lots of helpful information and guidance on equipment, techniques and ingredients.
Each category has 16 pages of recipes with step-by-step instruction, serving suggestions, portion sizes and helpful tips.
Over 400 full-color photographs, helpful conversion charts and an ingredients directory round out the comprehensive package.
NOTE: This title is a Bargain book. Bargain books are excess inventory or store returns from publishers that are discreetly marked with a small dot or line on the edge of the pages and, while most are in great condition, some books may exhibit minor cosmetic wear and tear. They may also have a price sticker on it from the original store it was returned from. In rare cases the actual cover of the book might not match the one in the display picture. For more information, visit Our Product page.