Sauces, Salsas & Relishes

Front Cover
Simon and Schuster, 2005 - Cooking - 141 pages
Rich Hollandaise Sauce, tangy Cranberry-Lime Relish, classic Vinaigrette. With this book, you will learn to prepare these recipes and many other popular, but sometimes intimidating, sauces, salsas, and relishes, the finishing touches that elevate home-cooked dishes from the everyday to the extraordinary.

Williams-Sonoma Mastering Sauces offers a complete cooking course in a single volume. The opening describes the many types of sauces you can make, including pan sauces, reductions, butter sauces, emulsions, salsas, and relishes, and the ingredients you will need to make them. Basic recipes and key techniques illustrate dozens of indispensable building blocks, such as how to make stocks or how to thicken sauces with a roux. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again.

The recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. The variations in each chapter help you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock what you need to make a great sauce every time.

In these pages, you will discover more than fifty classic recipes that tell you, in both pictures and words, how every sauce you make should look and taste from beginning to end. Whether you are new to cooking or an old hand at the stove, this book will teach you the secrets of how to create a memorable sauce for nearly every dish you make.

 

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Contents

About This Book
7
Working with the Recipes
8
Types of Sauces
9
Understanding Sauce Ingredients
10
Cooking Seasoning Serving Sauces
12
Basic Recipes
16
Brown Poultry Stock
18
Brown Meat Stock
20
Barbecue Sauce Variations
70
Demiglace
73
Red Wine Sauce
74
Brown ButterCaper Sauce
77
Emulsions Butter Sauces
78
Hollandaise Saucemaster recipe
81
Hollandaise Sauce Variations
86
Mayonnaisemaster recipe
89

White Stock
22
Fish Fumet
24
Companion Dishes for Sauces
26
Key Techniques
28
Dicing Onions Shallots
30
Dicing Carrots Celery
32
Working with Garlic Citrus
34
Tomatoes
35
Working with Ginger 36 Clarifying Butter Separating Eggs
36
Thickening Sauces
38
Making a Bouquet Garni 40 Working with Chiles
40
Deglazing Mounting Sauces with Butter
41
Fixing Broken Emulsion Sauces
42
Pan Sauces Reduction Sauces
44
Pan Saucemasterrecipe
47
Pan Sauce Variations
52
Pan Gravy master recipe
55
Bechamel Sauce
61
Bechamel Sauce Variations
63
Veloute Sauce
64
Veloute Sauce Variations
67
Kansas CityStyle Barbecue Sauce
68
Mayonnaise Variations
94
Beurre Blanc
97
Beurre Blanc Variations
99
Vinaigrette
101
Vinaigrette Variations
102
Compound Butter
104
Salsas Purees Relishes
106
Basil Pestomaster recipe
109
Pesto Variations
114
Tomato Salsa
117
Salsa Variations
118
Grilled Red Pepper Coulis
120
Peach Chutney
123
CranberryLime Relish
124
YogurtCucumber Sauce
127
HorseradishChive Sauce
128
Using Key Tools Equipment
130
Glossary
134
Index
138
Acknowledgments
142
Copyright

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About the author (2005)

Rick Rodgersis a renowned cooking instructor and radio and television guest chef who has written dozens of books on a wide variety of cooking subjects, including his best-selling 101 series, and the IACP Cookbook Award nomineesKaffeehausandThe Carefree Cook.Rodgers also wrote the text for Williams-SonomaEssentials of Roastingand is the author of Chicken and America in the Williams-Sonoma Collection series.

A treasured American icon, Chuck Williams opened the first Williams-Sonoma store in the town of Sonoma in 1956, later moving it to San Francisco. His humble shop has now grown to more than 260 stores across the country. Under his watchful eye, more than 300 branded cookbooks have been published to date. America's best-loved brand of cookbooks have sold over 32 million copies.

Mark Thomas is a consultant specializing in change management, human resource management, and executive development. His clients include major corporations in Europe. Australia, and Southeast Asia.

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