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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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Click here for details | | The sauces you love in your favorite restaurants can now be made at home in as little as 20 minutes. |
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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*
Lowest New Price: $29.85*
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*(As of 19:18 Pacific 8 Feb 2010 More Info)
Click Here | - ISBN13: 9780470194966
- Notes:
Product Description:
Winner of the 1991 James Beard Cookbook of the Year Award. "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."—Richard Olney, from the Foreword. "...another cookbook that can stand among the best reference works."—Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is written that says all there is say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English."—Jeremiah Tower, Stars Restaurant. The ultimate reference for sauce making is now better than ever. This updated and expanded edition includes more than 500 recipes, including traditional and contemporary versions of almost every sauce imaginable. You'll find classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise, and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cookingl vegetable purees, dessert sauces, and many more. The new edition features all-new chapters on Asian sauces and pasta sauces, plus nearly 50 new recipes, many that cater to lighter, contemporary fare. And a new 32-page color insert clearly and brilliantly illustrate the fundamentals of good sauce making. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. James Peterson is a chef and cooking instructor. He is also the author of Fish and Shellfish and Splendid Soup, which was nominated for a James Beard Foundation Award. |
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By Steven Raichlen
Workman Publishing Company
Paperback (320 pages)
 | List Price: $12.95*
Lowest New Price: $5.32*
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Click Here | - ISBN13: 9780761119791
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise. |
|
By Francis T. Lynch
HP Books
Paperback (144 pages)
 | List Price: $19.95*
Lowest New Price: $9.65*
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Click Here | - ISBN13: 9780895864765
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Product Description:
A professional chef shares his secrets for creating exciting, attractive garnishes and food sculptures. Covers all aspects of formal food presentation, including how to draw, sculpt and build with fruit and vegetables, lay out a buffet table, arrange food on platters, chocolate artistry and more. Full-color photographs. |
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By Jim Tarantino
Ten Speed Press
Released: 2006-05-01
Paperback (368 pages)
 | List Price: $21.95*
Lowest New Price: $13.69*
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Click Here | - ISBN13: 9781580086141
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Product Description:
In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including:Apple Cider Brine • Zesty Jalapeño Lime Glaze • Tapenade Marinade • Ancho-Espresso Dry Rub • Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce • Vietnamese Grilled Lobster SaladMARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.Hundreds of marinades, rubs, brines, cures, glazes, bastes, mops, sops, dipping sauces, spice mixes, caramels, and more.Delicious dishes. Recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific.In-depth info. The know-how you need to understand how marinades react with meats and vegetables, with detailed marinating charts.Indispensable ingredients. Lists of essential foodstuffs to stock your pantry for a full repertoire of recipes and endless culinary improvisation.Tips & tricks for the kitchen & the grill. How to cure and brine seafood, smoke meat to perfection, get creative with jerky, and tons of other useful techniques. |
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By Paul Gayler
Kyle Books
Hardcover (224 pages)
 | List Price: $29.95*
Lowest New Price: $18.78*
Lowest Used Price: $18.49*
Usually ships in 24 hours*
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Click Here | - ISBN13: 9781904920847
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Paul Gayler is renowned for taking fantastic flavors from around the world and translating them into tempting, approachable recipes. In The Sauce Book, he shows how to make over 300 sauces simply and without fuss. Starting with French classics such as mayonnaise, hollandaise, and velouté sauces, he covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a béarnaise. In later chapters he casts his gaze round the world to embrace everything from pesto, Thai ketchup, and Creole salsa to zabaglione and creamed caramel sauce. With a chapter on fundamentals such as how to prepare a good quality stock and ways of thickening a sauce, plus serving suggestions and tips, The Sauce Book means that none of us needs ever to reach for the jar on the grocery shelf again. |
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