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RecipesManiac.com   >   By Ingredients Cook Books   >   Sauces & Garnishes

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Top-Secret Bbq Sauce Recipe

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Recipe for the Worlds #1 BBQ Sauce Recipe.

How To Make Restaurant Quality Sauces

How To Make Restaurant Quality SaucesFrom ClickBank:
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The sauces you love in your favorite restaurants can now be made at home in as little as 20 minutes.


BOOKS

Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

By Steven Raichlen

Workman Publishing Company
Paperback (320 pages)

Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
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Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist

366 Delicious Ways to Cook Rice, Beans, and Grains

By Andrea Chesman

Plume
Paperback (480 pages)

366 Delicious Ways to Cook Rice, Beans, and Grains
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Book Description:
Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
* Spicy Vegetable Couscous
* Pesto Pasta with Cranberry Beans
* Smoky Black Bean Burritos
* Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
* Recipes are high in flavor, low in fat.
* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
* Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.

Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients

By Jennifer Chandler

Thomas Nelson
Hardcover (272 pages)

Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients
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Product Description:

Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing. Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as:

  • Mandarin Chicken Salad with Toasted Sesame Vinaigrette
  • Classic Caesar Salad with Herb Croutons
  • Spinach Salad with Roasted Cherry Tomatoes

Each salad has dressing recommendations and recipes, menu ideas, and nutritional information. The book contains recipes for more than 100 salads and dressings.

Sauces: Classical and Contemporary Sauce Making (2nd Edition)

By James Peterson

Wiley
Hardcover (624 pages)

Sauces: Classical and Contemporary Sauce Making (2nd Edition)
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Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, "Okay, this is what we know so far. Where do you want to go from here?" The "what we know so far" part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce.

The "where do you want to go" part continues to evolve, as it always will, but remains just as evident in the way we sauce our creations, both elegant and fundamental. In the second edition of Sauces, released seven years after the first, the "we" has expanded beyond Frenchmen and their disciples, and now includes the broader range of flavors experienced by Italians as pasta sauces, as well as New World cooks and their counterparts in the Middle East and throughout greater Asia. The solid base from which all this grows, however, remains the lessons learned in the French kitchen--and a better kitchen for such lessons has never been developed.

To cook is one thing, to sauce another. The right sauce lifts the right dish to a wholly different plateau of dining than would be the case if the cook didn't bother. This can be a humble pasta sauce created as a perfect balance of ingredients on hand, or a carefully considered sauce the ingredients of which have been developed at the stove over days, not mere hours.

In the sauce can be seen the reflection of the cook. There is no room to hide. In the well-crafted sauce can be found the ultimate expression of simplicity, which leaves even less room to hide. It is James Peterson's great talent that he can draw the home cook and professional cook into his dialogue on sauces, and teach them both how to stay afloat in such shallow waters.

Peterson gives the reader--in close to 600 pages, mind you--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work. He gives the reader the techniques necessary to follow along where many a cook has already whisked up a splendid creation. But most of all, he gives the reader permission to go ahead and be creative, to cut loose with knowledge and technique in hand and discover for oneself the way an inkling of a flavor idea can find its way to a dish and make the combined ingredients lift off the plate. Or not. Finding out what doesn't work can be just as important.

This is a book that can be taken to bed and savored, page by page, sauce by sauce. It is a book that should be on the shelf in any kitchen, professional or homebody alike. It is not a book to ever gather dust and need dusting. --Schuyler Ingle

Marinades, Rubs, Brines, Cures, & Glazes: Revised And Expanded

By Jim Tarantino

Ten Speed Press
Paperback (354 pages)

Marinades, Rubs, Brines, Cures, & Glazes: Revised And Expanded
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The 125 Best Fondue Recipes

By Ilana Simon

Ilana Simon
Paperback (192 pages)

The 125 Best Fondue Recipes
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  • Fondue creates an opportunity to sit down with friends or family to enjoy a leisurely, congenial...
  • See Product Description below for a complete description of this item.
Product Description:
Fondue creates an opportunity to sit down with friends or family to enjoy a leisurely, congenial meal. Ease of preparation and unique flavors and ingredients are some of the elements that have combined to make fondues a key food trend in recent years. A revival of interest in the last 5 years has given way to a whole new legion of exciting recipes.
The 125 Best Fondue Recipes will appeal to both new and old owners of fondue pots. The recipes go far beyond the traditional cheese and chocolate fondues. A range of "hot pot" style recipes using broths and hot oils are shown in order to cook meat, seafood and vegetables. Wild Mushroom & Wine and Chinese Hot & Sour are just some of the innovative broths. Tempura Vegetables will be a lovely accompaniment to any meal particularly if it is paired with Sesame Salmon with Florentine Sauce. Cheese fondue gets an innovative spin with such recipes as Gruyere & Emmenthal with Roasted Garlic or Swiss Cheese & Bacon. For desserts, Dark Chocolate with Coconut & Walnuts, Lemon, or Tia Maria are just some of the decadent recipes featured.
This fondue cookbook also offers a history of fondue around the world and even fondue fables. Did you know that if a fork touches the metal of the pot, a man must buy a bottle of wine and a woman must kiss another guest?.
Low fat recipes are provided as well as a list of fondue "do s and dont s" along with ideas for family fondues and how to create the right ambience. For the new or experienced fondue maker, The 125 Best Fondue Recipes will be a valuable resource.
In addition to more than 125 great fondue recipes, there are 15 delicious sauces. These wonderfully delicious accompaniments are created to accompany many of the main meal recipes. 192 pages, softcover.
Ilana Simon is a respected and experienced food writer and editor. This is her second cookbook.

Garnishing

By Francis T. Lynch

HP Trade
Paperback (144 pages)

Garnishing
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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

By Linda J. Amendt

HP Trade
Released: 2001-06-12
Paperback (384 pages)

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
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If you've been laboring under the illusion that your grandmother just smashed berries into a jar or that pickles grew on exotic pickle trees, prepare to be enlightened with Linda J. Amendt's Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More. Canning, as shown in this exhaustive edition, is as much a science as an art, and this book includes every detail to educate the uninformed on what it takes to make great preserves.

Her recipes include the standards, such as strawberry jam, and the obscure, such as Garlic and Onion Jam. Amendt also does the public service of explaining the real difference between jams and jellies. Special caution about food safety holds a prominent place in Blue Ribbon Preserves and Amendt teaches us how to chose optimal foods for canning as well as how to safely store preserves to avoid potentially lethal food contamination. Be prepared for a bit of a chemistry lesson, which can be a long and sometimes didactic read, but it's well worth it for the critical food-safety information.

So complete is the book that Amendt, herself a recipient of countless state-fair awards for her preserves, includes pointers on how to succeed at such competitions (in a very thorough chapter which includes insights into how judges pick their winners). Blue Ribbon Preserves covers everything that goes into a ball jar and more, and in the process earns not only a tight seal of quality but its own blue ribbon. --Teresa Simanton

The Everything Fondue Cookbook: 300 Creative Ideas for Any Occasion

By Rhonda Lauret Parkinson

Adams Media Corporation
Paperback (261 pages)

The Everything Fondue Cookbook: 300 Creative Ideas for Any Occasion
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Book Description:
If you've been looking for a way to spice up your parties or add some variety to your family meals, The Everything(r) Fondue Cookbook is just what you need!

Packed with hundreds of creative fondue ideas for appetizers, main courses, and desserts, this crowd-pleasing cookbook from Rhonda Lauret Parkinson will satisfy any crowd, offering a wealth of helpful preparation tips, as well as the skinny on the do's and don'ts of this decadent treat.

The Everything(r) Fondue Cookbook offers a variety of delicious recipes, including:

Tempting appetizers, such as "Crab Rangoon" Fondue
Irresistible main courses, such as Poached Chicken in Wine with Sweet Herbs
Delicious vegetarian fare, such as Oriental Vegetable Salad with Mediterranean Dressing
Scrumptious desserts, such as Tiramisu with Cream

For party time or anytime, The Everything(r) Fondue Cookbook is your all-in-one guide to saying can do to fondue!

Salad Dressings 101

Whitecap Books
Paperback (160 pages)

Salad Dressings 101
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Product Description:

Over 101 fresh and delicious ideas.

The best salad dressing recipes from three dozen chefs and cooks are now available in one great collection, Salad Dressing 101.

Chef Nathan Hyam has personally selected over 101 recipes for vinaigrettes, creamy dressings, low-fat dressings, Caesar dressings, and potato and pasta salads dressings.

The introduction provides an overview of the simple ingredients and techniques that make a perfect dressing and demonstrates easy ways to adapt dressing to any salad.

Along with classics that belong in any cook's repertoire, there are innovative dressings with international flavors. Symbols throughout the book provide guidance on which dressings go with which salads.

Discover delicious recipes such as:

  • Basic Vinaigrette
  • Green Goddess Dressing
  • Classic Caesar Dressing
  • Basil Balsamic Dressing
  • Thai Coconut and Roasted Garlic Dressing
  • Miso Gari Vinaigrette.

Salad Dressing 101 is a cookbook for everyone who loves fresh food with flavor that can't be topped.


 
 


 
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