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Sauces and Garnishes Cookbooks and Recipes
Sauces are liquids that are added to other foods to add moisture or enhance the flavor.
Some sauces are used as an ingredient when
preparing dishes, whereas others are used on completed dishes.
Many sauces can be bought ready-made in supermarkets and other stores, but in other
cases they must be made from ingredients.
Here are some sauces:
- Apple sauce - A purée made from stewed mashed apples. In many countries it is eaten with pork
products, such as bacon, ham, pork chops, or roast pork.
In German cuisine and Jewish cuisine, it
is eaten with potato pancakes - in the latter case, it is eaten at
Hanukkah on top of the
potato pancakes (latkes) and topped with cinnamon.
- Barbecue sauce - This is a sauce
applied to meat or poultry before cooking it on
barbecue grill.
There are many different varieties of barbecue sauce, most of which
are based to some extent on ketchup or tomatoes, and it is possible to
make your own barbecue sauce or buy ready-made made sauces.
- Béarnaise sauce
(French: Sauce béarnaise)
- This is a sauce traditionally eaten with steak. It is made from clarified butter, egg yolk,
shallots, tarragon and vinegar.
- Béchamel sauce - A white sauce made by whisking scalded milk with roux (flour and butter).
Béchamel sauce is often used as an ingredient in cooking, and is the basis for Mornay sauce.
- Bread sauce - Bread sauces are sauces that are thickened with bread.
- In British cuisine, it is made from bread crumbs, butter, and milk,
and flavored with bay leaf, clove, onion, pepper salt. It is usually eaten with roast chicken or
turkey, especially as part of the
Christmas dinner
meal.
- Turkish cuisine features a bread sauce made from breadcrumbs with crushed nuts
(hazelnuts or walnuts). This sauce is served cold with chickpea salad, or with chicken or
duck.
- Fish sauce - A condiment derived from fish that has been allowed
to ferment. There are many different varieties of fish sauce
- some fish sauces are made from raw fish, others from dried fish. All contain
fish (or shellfish) and salt, but some also contains herbs and spices.
Fish sauce is a key ingredient in a number of Southeast Asian cuisines
include
Cambodian cuisine,
Filipino cuisine,
Thai cuisine and
Vietnamese cuisine.
- Gravy - This is a sauce, originallhy from British cuisine,
made from the juices that run off meat or vegetables when cooked, usually with
starch added. It is also possible to buy cubes and powders (simply add hot water)
for making gravy, and gravy in a can. Gravy is served hot
and poured on food, such as roasted meat or potatoes.
- Hoison sauce - Hoisin sauce is a dipping sauce (used as a condiment) found in
Chinese cuisine. Its name, literally translated,
means "seafood", but it does not contain fish, but is made
from soy beans, rice, wheat flour, sugar, garlic, red chili peppers and water.
- Hollandaise - This is a sauce widely used in French cuisine
(although it may have originated in Dutch cuisine).
It is made from butter and lemon juice in egg yolks, and seasoned with black pepper, salt,
and sometimes cayenne pepper. It is served warm, but not hot.
- Hot sauce (also known as "chili sauce" or "pepper sauce") -
These are hot sauces made from chili peppers and other ingredients - there are
a huge variety (thousands) around the world. Generally they
are made by crushing the peppers, and infusing in alcohol, oil or vinegar. Other
ingredients such as mustard or garlic are also added.
- Ketchup (also spelled "catsup") - A condiment sauce made from
tomatoes, vinegar, corn syrup, and salt. Garlic, onions, herbs and spices are
also added in many versions.
- Mayonnaise - A thick condiment sauce made from vegetable oil
and egg yolks. Many other sauces can be made from
mayonnaise by adding
seasonings or additional ingredients.
- Morney sauce - This sauce is often eaten with cheese or vegetables. It is made by
adding grated cheese (usually half Gruyère and half Parmesan) to Béchamel sauce.
- Mint sauce - This sauce is found in
Britisih cuisine and
Irish cuisine, and is often
eaten with roast lamb. The sauce is made
from finely chopped mint leaves in
vinegar with a small amount of sugar added.
- Oyster sauce - This is a thick sauce used in cooking in
Cambodian cuisine,
Chinese cuisine,
Filipino cuisine and
Thai cuisine. It contains
oyster extract, although the amount in the sauce can vary
quite widely between different recipes for the sauce.
- Pesto - This is a sauce originally from
Genoa in
Northern Italy,
and widely used in Italian cuisine.
It is used on pasta, boiled potatoes, sliced beef,
and sometimes in minestrone soup. Pesto is made from basil, pine nuts, hard cheese (such as Parmigiano Reggiano), garlic, salt,
and extra virgin olive oil.
- Soy sauce - A sauce made from soy beans, roasted grain, water and salt.
It is used as a condiment and a cooking ingredient in a wide variety of
different cuisines, especially in Asian cuisines.
There are many different types of soy sauce.
- Steak sauce - Ready-made sauces that are served over meat.
In the
United Kingdom, these types
of sauces are usually known as "brown sauce".
- Tartar sauce - This is a thick white sauce made from
mayonnaise
with pickled cucumbers, capers, onions and parsley added. Vinegar
is also sometimes added. The sauce is often used to complement fried
seafood dishes, and is also eaten with steak Tartare (a dish of
finely ground raw beef or horse meat).
- Worcestershire sauce - This is a sauce originally invented in
19th century
Britain.
It contains fermented fish (anchovies), vinegar, molasses, corn syrup, onions,
water, and a variety of spices. Worcestershire sauce is used as an ingredient
in many dishes, and also a condiment (particularly with meat). It is also an
essential ingredient in a Blood Mary (an alcoholic cocktail based on vodka and
tomato juice).
Here are some sauce cookbooks:
These web sites may also be of interest:
Related pages on this web site:
| Sauces & Garnishes Recipes Downloads & Web Sites |
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| | Recipe For The Worlds #1 BBQ Sauce. |
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| Sauces & Garnishes Cookbooks |
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By James Peterson
Wiley
Hardcover (656 pages)
 | List Price: $49.95*
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Click Here | Amazon.com Review:
The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook. James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately related—and demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime. Now, with this new edition, Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You'll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold-Plated Chicken with Ginger, Saffron, and Almonds. There are intriguing historical recipes from medieval and seventeenth-century Europe as well as broth-based classics such as Pot au Feu and Bollito Misto. And, by popular request, Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy. This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you're a fan of the book's previous editions, you should note that Peterson has not cut any recipes for this edition, and that he has reinstated the popular sauce charts that appeared in the first edition. Lively, erudite, and authoritative, Sauces remains the definitive modern work on the subject. And with this edition's additional recipes—there are now a total of 440—it is now even more valuable as a general cookbook. You'll find all the techniques and know-how you need to master the art of sauce making, and you'll also discover how sauces can take your cooking to a whole new level.
Exclusive Recipe Excerpts from Sauces: Classical and Contemporary Sauce Making 
Béarnaise and Hollandaise
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Coq Au Vin | 
Pear-Butterscotch Sauce |
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By Rachele Vazquez
Released: 2012-01-10
Kindle Edition
 | | Product Description:
No fiesta style get together would be complete without good salsa. Once you read this cookbooklet you'll be amazed at how many different options you never knew about.
Let's dive in deep and discover some of the most delicious and unique salsa and Mexican sauce concoctions you've ever had. I've only put the most unique recipes together for you. No rehashed 125 ways to say the same thing.
From a rich jalapeno cream sauce and authentic chipotle mayonnaise to fire grilled pineapple salsa and salsa so hot you'll want a gallon of milk next to you.
It's all here for hours of salsa making enjoyment.
scroll up and click to download. Enjoy! |
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By Steven Raichlen
Workman Publishing Company
Paperback (320 pages)
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STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all! --Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys - in over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simply steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce. |
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By Chris Lilly
Clarkson Potter
Released: 2009-05-12
Paperback (256 pages)
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Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.
From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.
Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.
From the Trade Paperback edition. |
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By Paul Kirk
Harvard Common Press
Released: 2011-10-04
Paperback (272 pages)
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It’s easy for any backyard chef to serve up tantalizing food from the grill! Paul Kirk offers 175 winning recipes that impart bold, zesty flavor to every cut of meat. Kirk covers the classic American sauces—with tomatoes, mustard, sugar, or vinegar at their base—and offers up a wealth of fresh and creative brews flavored with such things as raspberries, pineapple, ginger, chile peppers, and more. In special Master Classes and elsewhere, Kirk reveals the basic building blocks of spice mixtures, rubs, marinades, bastes, and sauces. He explains how to layer them during the cooking process, so that grilled or barbecued food not only smacks of flavor, but brisket is more tender, steaks form a crispy crust, and ribs melt in the mouth. |
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By Aaron Sanchez
Atria Books
Released: 2011-10-04
Hardcover (208 pages)
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You’ve seen him on the Food Network’s Chopped, Chefs vs. City, and Heat Seekers. You’ve savored his lovingly prepared dishes at Centrico in New York City. Now, with Simple Food, Big Flavor, award-winning restaurateur Aarón Sánchez brings the amazing tastes and aromas found in his kitchen to yours. Aarón Sánchez’s passion for food has placed him among the country’s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous “base” recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, you’re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love. And that’s just the beginning. Sánchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick. With his warm and engaging style, Sánchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego! As Sánchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy! |
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