Sauces, Salsa & Garnishes Books

Sauces: Classical and Contemporary Sauce Making

James Peterson

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Customer Reviews:
Total reviews: 39 Average rating: 4.5 of 5

Editorial Review:

Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition

"It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed."
-Mark Bittmanfrom the Foreword to the Second Edition

"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 Olneyfrom the Foreword to the First Edition

"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation."
-Gourmet magazine

"This is a book I wish I had written myself. . . . Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professionals and amateurs alike. Sauces is one of the best culinary books of this century in English."
-Jeremiah Tower

"The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations."
-Daniel Boulud

"It is a special reference book-comprehensive and inspiring."
-Alice Waters

Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

Steven Raichlen

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Customer Reviews:
Total reviews: 52 Average rating: 4.5 of 5

kick butt rubs and such 5 out of 5 stars.
0 of 0 people found this review helpful.

Do NOT hesitate to purchase this gem. There are dry rubs, wet rubs, sauces, marinades. All very original and can go with so many types of meats! Great book, hands down.

tried many of these recipes and they are excellent 5 out of 5 stars.
0 of 0 people found this review helpful.

There many recipes from all over the world not all original but many borrowed from other BBQ places. Find many good ones for brisket, pork, chicken , beef , ribs, fish , seafood , veggies and more. I like that there are frequently extra notes about each recipe concerning the author of the recipes and other stuff.While there is no rating scale (easy, difficult , medium, nany of the recipes are not difficult to make. Some have quite a few ingredients. Basic thai sate marinage is very good (9.6/10); balsamic drizzle (9.6/10) . I am still trying out more

Editorial Review:

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.

366 Delicious Ways to Cook Rice, Beans, and Grains

Andrea Chesman

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Customer Reviews:
Total reviews: 20 Average rating: 4.5 of 5

Editorial Review:

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
* Spicy Vegetable Couscous
* Pesto Pasta with Cranberry Beans
* Smoky Black Bean Burritos
* Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
* Recipes are high in flavor, low in fat.
* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
* Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.

The Everything Fondue Cookbook: 300 Creative Ideas for Any Occasion

Rhonda Lauret Parkinson, Rhonda Lauret Parkinson

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Customer Reviews:
Total reviews: 5 Average rating: 4.5 of 5

The Everything Fondue Cookbook 4 out of 5 stars.
14 of 14 people found this review helpful.

Gave it to my mom for the holidays. She made a few of the recipes contained within it. A cheese fondue: a little too salty. A Hot oil and various sauces: 1. peanut=pretty good. 2. some kind of garlic dip=very good. 3. A wasabi soy sauce sauce=amazing. Also made a chocolate Kahlua dessert fondue=Quite delicious, especially with the pound cake she made to dip in it.
Lots of recipes, so if you come across one that's sub-par there are plenty of others that are great.
I'd recommend it.

Editorial Review:

If you've been looking for a way to spice up your parties or add some variety to your family meals, The Everything(r) Fondue Cookbook is just what you need!

Packed with hundreds of creative fondue ideas for appetizers, main courses, and desserts, this crowd-pleasing cookbook from Rhonda Lauret Parkinson will satisfy any crowd, offering a wealth of helpful preparation tips, as well as the skinny on the do's and don'ts of this decadent treat.

The Everything(r) Fondue Cookbook offers a variety of delicious recipes, including:

Tempting appetizers, such as "Crab Rangoon" Fondue
Irresistible main courses, such as Poached Chicken in Wine with Sweet Herbs
Delicious vegetarian fare, such as Oriental Vegetable Salad with Mediterranean Dressing
Scrumptious desserts, such as Tiramisu with Cream

For party time or anytime, The Everything(r) Fondue Cookbook is your all-in-one guide to saying can do to fondue!

The 125 Best Fondue Recipes

Ilana Simon

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Features:

• Fondue creates an opportunity to sit down with friends or family to enjoy a leisurely, congenial...
• Dimensions: 10 InchesH 7 InchesW
• See Product Description below for a complete description of this item.

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Customer Reviews:
Total reviews: 12 Average rating: 4.0 of 5

Editorial Review:

Think of food that s made for enjoying in the company of family and friends. Food that offers a limitless variety of ingredients, flavors and cooking styles - and, best of all, is amazingly easy to prepare. What have you got? Fondue, of course!

Now, with The 125 Best Fondue Recipes, you can explore a whole new world beyond the familiar cheese and chocolate fondues. Discover the possibilities of hot oil fondues with tantalizing recipes such as Ginger Beef Fondue, Zesty Lime Chicken and Tempura Cauliflower. Experience savory broth fondues such as Mongolian Hot Pot, Honey Garlic Chicken Fondue and Thai Pork Fondue in Lemongrass Broth. These fondues not only taste great, but are kind to your waistline!

Of course, no fondue book can ignore the traditional favorites. And here cheese fondue gets an innovative spin with recipes such as Emmentaler Fondue with Caramelized Shallots and Cheddar Cheese and Beer Fondue. Similarly, no true fondue meal is complete without a chocolate-, fruit- or liqueur-based dessert. So you'll want to sample such decadent finishes as Bittersweet Chocolate Fondue, White Chocolate and Toffee or Cherries Jubilee Fondue.

And because fondues are all about dipping (and tasting!), it only makes sense that The 125 Best Fondue Recipes features some 20 dips and sauces that are specially designed to complement the recipes in the book. Also included are menu planning suggestions, a guide to using and maintaining different types of fondue pots, as well as tips and techniques for making your next fondue meal an event to remember.

For the new or experienced fondue maker, The 125 Best Fondue Recipes is the complete resource.

Marinades, Rubs, Brines, Cures, & Glazes: Revised And Expanded

Jim Tarantino

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Fills a niche in your cookbook library 4 out of 5 stars.
4 of 4 people found this review helpful.

In my pilgrimage from menu designer to food photographer to gourmet cook (not there yet), I recently found myself in audience with a restaurateur in Bay St. Louis, Miss., who is passionate about marinades, and I realized my ignorance on the subject. I have been buying bottled marinades, following the directions on the bottle, and cooking easy meals.
So I ordered Tarantino's book. I now see my ignorance is vaster than previously suspected. This book won't fix it all, but it is an essential text.
Read the early "Tools & Techniques" chapter before tackling any of the hundreds of recipes. I didn't, and paid a salty-tasting price for impatiently putting pork in brine at 55 degrees rather than the recommended 40 degrees. The author points out that it takes as long for the brine to cool as it does to prepare, and explains the reason for the recommended temperature. Plan your timeline. You may need to start preparations Friday night for a Saturday supper.
The recipes are grouped into six sections:
Basic Recipes & Ingredient Themes
The American South & Southwest
Latin America & the Caribbean
The Mediterranean
Eastern Mediterranean, the Middle East, & North Africa
Asia
Tarantino introduces each section with a "Pantry" list of ingredients it is hand to have on hand, and a "Special Ingredients" glossary, describing some items with such details as source, preparation, use, taste and storage.
There is a good bibliography and index.
Here's something I didn't find:
After I soaked the pork loin in "Basic Brine for Pork and Poultry" for six to eight hours, how do I cook it?
The recipes get you through the cold prep part of the process, but then you're on your own.
This is an inexpensively produced book with no photos or illustrations, but plenty of room to write notes in the margins. I uploaded a photo I made of Smoked Salmon with Tangerine-Pink Peppercorn Marinade. There were strong flavors--quite tasty.

Editorial Review:

Marinades, Rubs, Brines, Cures & Glazes By Jim TarantinoAbout the book: An exhaustive collection of flavor-packed recipes for seasoning and grilling all types of meats, providing endless possibilities. Features more than 450 recipes for marinades and more

Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients

Jennifer Chandler

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Customer Reviews:
Total reviews: 16 Average rating: 4.5 of 5

What a wonderful world--of lettuce and mangoes and black olives and SALADS! 5 out of 5 stars.
16 of 17 people found this review helpful.

I love an exotic salad. I collect specialty cookbooks. Ergo, "Simply Salads" is now an integral part of my collection.

Not without good reason! Right on the cover, Jennifer Chandler announces that her cookbook contains "more than 100 delicious creative recipes made from prepackaged greens and a few easy-to-find ingredients." My goodness, who could ask for more, but I did. I wanted proof. Let's walk through the book. (When I get a new cookbook, I start at the beginning and leaf through every single page, stopping at certain recipes to read for difficulty and ingredients. Oh my, but I want to try so many recipes from this book.)

This introductory chapter displays all the packaged greens, a standard list of kitchen aids needed, and pantry items. The first recipe is "Steakhouse Wedge Salad" and what a gorgeous photo (Every single recipe has a close-up photo of the salad). By the way, each recipe comes with a homemade dressing, but, of course, store-bought can be used. Here's a Wilted Spinach Salad with mushrooms and an egg-based dressing.

The book is arranged by categories of salads. The two recipes above come from the Greens chapter. Others are the various meats, Fruit, then Beans, Grains, Rice & Pasta, next Slaws, and the additional Dressings chapter. Let's continue our flip-through: Grilled Romaine with mandarin orange slices and toasted almonds with a green goddess dressing. Does it look great! Black and Blue Chicken Salad (Bleu cheese and blackened chicken), Prosciutto and Melon Salad, Beef Tenderloin Salad with Horseradish Dressing (yogurt, sour cream, horseradish, and mayonnaise--sounds heavenly, yes?), and Grilled Lamb and Tabbouleh Salad for a Middle Eastern flavor.

Try this one: Seared Salmon over Mixed Greens (Spring Mix, feta crumbles, dried cranberries, and candied pecans with a Raspberry Vinaigrette. Isn't this a wow?) Or two of my favorite ingredients: Butter Lettuce with Smoked Salmon, capers, and Dill with Lemon Vinaigrette.

From the Vegetable chapter: Warm Fingerling Potato Salad (you gotta love fingerlings), the fabulous Caprese Salad (tomato, fresh mozzarella, and basil with balsamic vinaigrette), Meze-in-a-Minute Platter--you will love this (Romaine lettuce, tabbouleh, hummus, dolmas [stuffed grape leaves], black olives, and tiny pita wedges.

So many of these salads are so summery. My personal favorite (and that was a difficult choice) is Mango, Avocado, and Cilantro Salad made with Spring Mix and chopped red onions. Just think of those flavors and textures. I wonder if I threw in a few boiled shrimp? This fruit chapter offers so many tempting recipes: Orange and Fennel Salad, Watermelon and Argula with feta and toasted pine nuts, Arugula with figs, pancetta, goat cheese.

With summer coming, a book like this, with choices and ingredients acquired ahead, coming home from work and making any of these divine salads will make your evening fresh and refreshing. Feed the kids hot dogs and put on a movie in the den. If the husband insists on meat, grill a chicken breast. Now you can have a relaxing meal on the patio with a bottle of wine or chilled tea. Let your day unwind with "simply salads."

Editorial Review:

Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing. Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as:

• Mandarin Chicken Salad with Toasted Sesame Vinaigrette
• Classic Caesar Salad with Herb Croutons
• Spinach Salad with Roasted Cherry Tomatoes

Each salad has dressing recommendations and recipes, menu ideas, and nutritional information. The book contains recipes for more than 100 salads and dressings.

Garnishing: A Feast For Your Eyes

Francis T. Lynch

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Customer Reviews:
Total reviews: 12 Average rating: 4.5 of 5

preparing for XMAS! 4 out of 5 stars.
9 of 9 people found this review helpful.

You don't have to be a sculpter.You don't have to buy special instruments.Pick up one apple.Have a sharp knife.You will have a swann done in a few minutes.

Very good 4 out of 5 stars.
0 of 0 people found this review helpful.

Good instructions and ideas. Not super-complete; better combined with other books. But overall, you can follow the instructions and complete the projects.

Very pleased! 5 out of 5 stars.
0 of 0 people found this review helpful.

I bought this book as a Christmas present for my soon to be son in law. He is a cook on a casino river boat and likes to add special touches when he can. He absolutely loved the book! I looked through it and the directions seemed to be straight forward. Lots of neat ideas!

Beautiful 5 out of 5 stars.
0 of 0 people found this review helpful.

This book gives you great details on how to carve and create fruits and vegetables so beautiful, you won't even want to eat them.

Editorial Review:

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.

The Complete Book Of Sauces

Sallie Y. Williams

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Editorial Review:

The Complete Book of Sauces
"...for those who like to jazz up grilled chicken, fish or meat with a sauce or salsa, take a look at The Complete Book of Sauces." --Los Angeles Daily News

It's Easy to Make a Different Dish Every Night With over 300 recipes, The Complete Book of Sauces can help you turn your ordinary dinner into a delicious meal. Author Sallie Y. Williams includes white sauces, wine sauces, marinades and barbecue sauces, salad dressings, sweet sauces for desserts, and fruit sauces. A variety of new, mouth-watering sauces to enhance your favorite dishes-like Jalape?o Vinaigrette, Dijon Yogurt Dressing, Fresh Vegetable Salsa, Garlic and Honey Marinade, and Gingered Pear Sauce-are a snap to create. Classic recipes-such as Hollandaise and Bechamel-are represented here as well, some with quick blender versions, and all of them reworked for ease of preparation. Other features include step-by-step instructions, storage advice, special sauce tips, and a cross-indexing section that pairs sauces and dishes to make meal planning a breeze.

The Book of Garnishes (Book of...)

June Budgen

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Customer Reviews:
Total reviews: 7 Average rating: 3.5 of 5

Simple but Useful 4 out of 5 stars.
14 of 14 people found this review helpful.

This book is full of simple little ideas for sprucing up any dish. None of the garnishes are very difficult, but they contribute so much to the eye appeal of any meal, and subconsciously, they contribute to the taste. (If it looks good, your mind subconsciously tells you it is good.) I would definitely recommend this for anyone who wants to add just a little flair to their meals, but doesn't want to have to learn any fancy knife cuts or buy any special equipment/blades.

Great introduction. 4 out of 5 stars.
14 of 14 people found this review helpful.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Garnishes, starts with a brief presentation of the utensils necessary for the preparation of garnishes, and then presents recipe suggestions for all major types of food decoration, from savory garnishes to fruit and sweet garnishes. Two special sections at the end of the book are dedicated to the "how to"s of serving savory and sweet garnishes, respectively. Note that most garnishes are be edible - and this slim volume contains many great suggestions, from classics such as various fruit and vegetables cut into fans, carrots and cucumbers cut and curled in multiple other shapes, bacon rolls, radish roses, as well as pastry and chocolate garnishes, to less traditional variations like leek bows, potato and lemon baskets, lobster butterflies, lemon swans, onion waterlilies, mango hedgehogs and lime camelias. (The sole exceptions from the "edible" rule contained here are waxed and sugared flowers.)

From slivered almonds to zucchini twists, this collection of recipes is a great introduction to the infinite possibilities of dressing up a meal - and at a relative bargain price, to boot.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

Editorial Review:

Techniques for preparing each garnish are shown in step-by-step photos and it describes utensils and cutters to make each creation turn out right. Full-color illustrations.