SAVVY SAUCES and GRAVIES (How to Make Them and Use Them YOUR Way)
Complete Information on Sauces and Gravies for Every Type of Recipe from the Classic to Quick Fix
In this book you will learn:
•The difference between sauce and gravy
•The ways to thicken them
•How to make different types of gravy with recipe examples.
•How to make all different types of sauces with recipe examples
•The 5 Basic Classic French Sauces and their derivations
•How to use sauces to your advantage, dressing dishes, stretching leftovers and more
•How to alter them to fit your diet and/or lifestyle
•Some easy shortcuts for busy or novice cooks
This book is a “Cliff Notes” on sauces and gravies. It starts by defining the difference between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients used and giving the recipes and directions for doing so. It describes the different types of gravy and gives instructions on how to make each from scratch as well as shortcuts.
It outlines ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 classic French “Mother” Sauces—the ones found on menus not in packages. They are described in detail and directions given for making and using them, as well as for the many varied second and third generation sauces that they inspire.
As the way sauces can evolve is explained, it becomes clear they can also be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them.
Recipes illustrating the different types and applications of sauces are given along the way.
SOME COMMENTS FROM READERS
Understanding the sauces gave me the courage to cook dishes I order in restaurants but was afraid to try at home. Jane R
My husband loves French cuisine but was afraid to eat it after his heart attack. Now I can make his favorite recipes again. Thank you! Nancy M.
Complete Information on Sauces and Gravies for Every Type of Recipe from the Classic to Quick Fix
In this book you will learn:
•The difference between sauce and gravy
•The ways to thicken them
•How to make different types of gravy with recipe examples.
•How to make all different types of sauces with recipe examples
•The 5 Basic Classic French Sauces and their derivations
•How to use sauces to your advantage, dressing dishes, stretching leftovers and more
•How to alter them to fit your diet and/or lifestyle
•Some easy shortcuts for busy or novice cooks
This book is a “Cliff Notes” on sauces and gravies. It starts by defining the difference between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients used and giving the recipes and directions for doing so. It describes the different types of gravy and gives instructions on how to make each from scratch as well as shortcuts.
It outlines ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 classic French “Mother” Sauces—the ones found on menus not in packages. They are described in detail and directions given for making and using them, as well as for the many varied second and third generation sauces that they inspire.
As the way sauces can evolve is explained, it becomes clear they can also be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them.
Recipes illustrating the different types and applications of sauces are given along the way.
SOME COMMENTS FROM READERS
Understanding the sauces gave me the courage to cook dishes I order in restaurants but was afraid to try at home. Jane R
My husband loves French cuisine but was afraid to eat it after his heart attack. Now I can make his favorite recipes again. Thank you! Nancy M.
