Sauce: Williams-Sonoma Collection

The phenomenally popular Williams-Sonoma Collection continues with the four new additions that feature everything from comfort food to haute cuisine. Filled with delectable recipes and beautiful photographs, these books will enhance every kitchen and please every palate. Each book is written by an award-winning author and features a glossary, an index, detailed sidebars, abd tipson techniques and ingredients. Sauce demystifies the delicate art of sauce-making--a skill that can transform any dish. Here cooks will learn how to prepare Balsamic Reduction, Salsa Fresca, Beurre Blanc, Port and Dried Fruit Sauce, Chimichurri, Pineapple Tequila Salsa, and Classic Hot Fudge.

Marinades

Even a simple marinade can turn an everyday meal into an occasion--adding texture and flavor without a lot of time or fuss. This volume includes 30 easy-to-follow recipes for dishes with marinades. Recipes are organized into meat, fish, vegetable, and fruit dishes. Also includes technique tips for making a variety of marinades. Tuna with Ginger Chicken Breast with Honey Jumbo Shrimp with Orange Lamb Kebobs with Cumin and Cilantro Fresh Figs with Mozzarella

Big Book of Sauces,

A sauce can enhance, enliven, and even transform a wide variety of dishes. Whether savory, spicy, or sweet, a sauce can add the perfect touch. Yet all too often even seasoned cooks rely on processed, ready-made bottled sauces, low in taste and high in unnecessary salt, sugar, and preservatives. The lavishly illustrated, spiral-bound Big Book of Sauces assembles a mouth-watering collection of recipes for sauces, salsas, relishes, dressings, and dips that are easy to prepare. From versatile everyday basics such as Quick Tomato Sauce to special sauces such as Hollandaise, rustic Italian Hazelnut Pesto, and exotic Apricot and Ginger Salsa, the book features an enormous variety of tastes, textures, and culinary influences. Each of the 365 recipes is accompanied by creative serving suggestions, while many also include ingredient variations and invaluable cook’s tips--making The Big Book of Sauces indispensable for any cook, from amateur to aficionado.

Sauces

Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confident, competent master of their kitchen.

Sauce

The definitive sauce cookbook, with 100 exciting recipes for sweet, savory, classic, and contemporary sauces to enhance everyday meals and special occasions. This wonderful book offers simple, low-cost, time-saving ways to add variety and flair to everyday dishes. A beautifully designed collection for beginning and advanced cooks alike, this is a guide to making more than 100 irresistible sweet and savory sauces. Joanna Farrow’s step-by-step instructions make it simple to turn any dish into an occasion, and her inspiring narrative helps to train cooks to think about creative ways to pair foods and sauces. Also includes helpful advice about equipment and shortcuts, serving suggestions, and tips for rescuing spoiled sauces. Recipes include: • Bechamel • Garlic & Almond Sauce • Glossy Chocolate Sauce and many more!