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15 books
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Sauces Books
Showing 1-37 of 37
Sauces: Classical and Contemporary Sauce Making (Hardcover)
by (shelved 3 times as sauces)
avg rating 4.14 — 3,250 ratings — published 1991
Modern Sauces: More than 150 Recipes for Every Cook, Every Day (Kindle Edition)
by (shelved 2 times as sauces)
avg rating 4.20 — 321 ratings — published 2012
Get Saucy: Make Dinner A New Way Every Day With Simple Sauces, Marinades, Dressings, Glazes, Pestos, Pasta Sauces, Salsas, And More (Paperback)
by (shelved 2 times as sauces)
avg rating 4.10 — 60 ratings — published 2005
BBQ Rubs & Sauces Masterbook: The Ultimate Homemade Barbecue Cookbook for Smokers & Grill Lovers — 200 Bold Rubs, Marinades, Mops & Secret Sauces to Elevate Every Cut (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 4.60 — 5 ratings — published
The Bold BBQ Sauce and Rub Cookbook: Tangy, Spicy, and Sweet Recipes for Every Grill Master (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 5.00 — 1 rating — published
Caffeinated Cuisine: 100 Savory Meals with Coffee Sauces & Rubs (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 0.0 — 0 ratings — published
100 Sauces from the Golden Age of Cooking (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 0.0 — 0 ratings — published
Matcha Magic Cookbook: 400 Recipes in One Book – Pastry, Cakes and Cookies || Drinks and Beverages || Main Dishes and Sauces || Soups, Stews and Noodles (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 0.0 — 0 ratings — published
Easy Water Bath Canning & Preserving Cookbook for Beginners: 1800 Days of Simple, Healthy Recipes for Stocking Your Pantry with Jams, Pickles, Sauces, ... and More (Healthy Cooking & Living 2)
by (shelved 1 time as sauces)
avg rating 4.20 — 5 ratings — published
Cooks Books:Mayonnaise,Hollaindaise (Paperback)
by (shelved 1 time as sauces)
avg rating 0.0 — 0 ratings — published 2009
![Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1428985224l/25356124._SX50_.jpg)
Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More [A Cookbook] (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 4.23 — 119 ratings — published 2015
On Top of Spaghetti: Macaroni, Linguine, Penne, and Pasta of Every Kind (Hardcover)
by (shelved 1 time as sauces)
avg rating 3.83 — 54 ratings — published 2006
Light Pasta Sauces (Hardcover)
by (shelved 1 time as sauces)
avg rating 0.0 — 0 ratings — published 1999
The Encyclopedia of Sauces: The Complete Guide to Creating 180 Sauces, Marinades, Dressings, and Stocks (Hardcover)
by (shelved 1 time as sauces)
avg rating 4.50 — 2 ratings — published 1994
Kikkoman Recipes (Board Book)
by (shelved 1 time as sauces)
avg rating 3.00 — 1 rating — published 2007
400 Sauces-Dips Dressings Salsas (Paperback)
by (shelved 1 time as sauces)
avg rating 3.97 — 39 ratings — published 2006
Best Ribs Ever: A Barbecue Bible Cookbook (Paperback)
by (shelved 1 time as sauces)
avg rating 4.04 — 26 ratings — published 2012
Barbecue Bible: Sauces, Rubs and Marinades, Bastes, Butters & Glazes (Paperback)
by (shelved 1 time as sauces)
avg rating 4.17 — 743 ratings — published 2000
Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Paperback)
by (shelved 1 time as sauces)
avg rating 4.06 — 79 ratings — published 1997
The Great BBQ Sauce Book: A Guide With Recipes (Paperback)
by (shelved 1 time as sauces)
avg rating 3.33 — 6 ratings — published 1999
The Sauce Bible: 400 Fail-Safe Recipes to Transform Everyday Dishes Into Feasts, Shown Step By Step in 1400 Photographs (Paperback)
by (shelved 1 time as sauces)
avg rating 4.22 — 18 ratings — published 2012
The Kitchen Pantry Cookbook: How to make your own condiments and essentials (Paperback)
by (shelved 1 time as sauces)
avg rating 4.06 — 93 ratings — published 2013
The Sauce Book (Hardcover)
by (shelved 1 time as sauces)
avg rating 4.00 — 1 rating — published 1984
500 Best Sauces, Salad Dressings, Marinades and More (Paperback)
by (shelved 1 time as sauces)
avg rating 4.33 — 15 ratings — published 2009
The Sauce Book: 300 World Sauces Made Simple (Hardcover)
by (shelved 1 time as sauces)
avg rating 4.12 — 34 ratings — published 2008
The Complete Book Of Sauces (Paperback)
by (shelved 1 time as sauces)
avg rating 4.02 — 56 ratings — published 1990
The Great Hot Sauce Book (Paperback)
by (shelved 1 time as sauces)
avg rating 3.81 — 16 ratings — published 1995
Pasta Sauces (Hardcover)
by (shelved 1 time as sauces)
avg rating 3.71 — 17 ratings — published 1994
Williams-Sonoma Collection: Sauce (Hardcover)
by (shelved 1 time as sauces)
avg rating 4.16 — 32 ratings — published 2004
Homemade Condiments: Artisan Recipes Using Fresh, Natural Ingredients (Hardcover)
by (shelved 1 time as sauces)
avg rating 4.09 — 53 ratings — published 2013
The Art of Making Sauces Gravies (Hardcover)
by (shelved 1 time as sauces)
avg rating 5.00 — 1 rating — published 1966
Sauces and Salsas: Over 175 Fabulous Recipes and Cooking Ideas (Paperback)
by (shelved 1 time as sauces)
avg rating 4.20 — 5 ratings — published 2000
Sauces and Salsas (Hardcover)
by (shelved 1 time as sauces)
avg rating 4.46 — 13 ratings — published 1999
The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home (Hardcover)
by (shelved 1 time as sauces)
avg rating 4.29 — 55 ratings — published 1976
Pesto: Fresh Herb Sauces and Spreads (Hardcover)
by (shelved 1 time as sauces)
avg rating 4.00 — 3 ratings — published 1994
The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch (Hardcover)
by (shelved 1 time as sauces)
avg rating 3.69 — 451 ratings — published 2011
“The tour concluded with our buying the ingredients for shabu-shabu to enjoy that night with Tomiko and her husband. Sitting around the wooden table in Tomiko's kitchen, we drank frosty Kirin beers and munched on edamame, fresh steamed soybeans, nutty and sweet, that we pulled from their salt-flecked pods with our teeth. Then Tomiko set down a platter resplendent with gossamer slices of raw beef, shiitake mushrooms, cauliflower florets, and loamy-tasting chrysanthemum leaves to dip with long forks into a wide ceramic bowl of bubbling primary dashi. I speared a piece of sirloin. "Wave the beef through the broth," instructed Tomiko, "then listen." Everyone fell silent.
As the hot dashi bubbled around the ribbon of meat, it really did sound as though it was whispering "shabu-shabu," hence the onomatopoeic name of the dish.
I dipped the beef in a sauce of toasted ground sesame and soy and as I chewed, the rich roasted cream mingled with the salty meat juices.
"Try this one," urged Tomiko, passing another sauce of soy and sesame oil sharpened with lemony yuzu, grated radish, and hot pepper flakes. I tested it on a puffy cube of warm tofu that Tomiko had retrieved from the dashi with a tiny golden wire basket. The pungent sauce invigorated the custardy bean curd.”
― Untangling My Chopsticks: A Culinary Sojourn in Kyoto
As the hot dashi bubbled around the ribbon of meat, it really did sound as though it was whispering "shabu-shabu," hence the onomatopoeic name of the dish.
I dipped the beef in a sauce of toasted ground sesame and soy and as I chewed, the rich roasted cream mingled with the salty meat juices.
"Try this one," urged Tomiko, passing another sauce of soy and sesame oil sharpened with lemony yuzu, grated radish, and hot pepper flakes. I tested it on a puffy cube of warm tofu that Tomiko had retrieved from the dashi with a tiny golden wire basket. The pungent sauce invigorated the custardy bean curd.”
― Untangling My Chopsticks: A Culinary Sojourn in Kyoto
“Cubes of Mita's Kuroushi Beef."
"Oh, raw meat?
At first glance, it looks raw, but it's actually been cooked. And when you bite it all the juice from the meat comes seeping out!"
"Ohh... if it was raw, you wouldn't get such a succulent juice coming out of it. This has been cooked very skillfully."
"One has soy sauce with Japanese mustard, and the other has soy sauce with wasabi on it. Two different sauces to enjoy."
"We slowly roasted a prime tenderloin of the Mita Beef, and then cut away the meat on the outside...
... to take out the meat on the inside."
"What an extravagant thing to do."
"Hmm, this meat is top-notch, but Mamiya's skills have definitely improved. It's not easy to cook the meat so delicately..."
"This one is wrapped in a bamboo sheath... I wonder what's inside.
Oh, it's tilefish."
"And underneath is..."
"It's shredded snow peas with tilefish on top...
... wrapped in a bamboo sheath and steamed.
Please pour some kuzu sauce on it...
You can also place some wasabi on it if you want to."
"The fish has been steamed to perfection. If he had steamed it any more, the flesh would have become tough, but if he had steamed it any less, it would still be a bit raw. It is just soft enough, and the juice is still left in it too..."
"The snow peas have sucked up the flavor of the tilefish and have bloomed in flavor.”
― Vegetables
"Oh, raw meat?
At first glance, it looks raw, but it's actually been cooked. And when you bite it all the juice from the meat comes seeping out!"
"Ohh... if it was raw, you wouldn't get such a succulent juice coming out of it. This has been cooked very skillfully."
"One has soy sauce with Japanese mustard, and the other has soy sauce with wasabi on it. Two different sauces to enjoy."
"We slowly roasted a prime tenderloin of the Mita Beef, and then cut away the meat on the outside...
... to take out the meat on the inside."
"What an extravagant thing to do."
"Hmm, this meat is top-notch, but Mamiya's skills have definitely improved. It's not easy to cook the meat so delicately..."
"This one is wrapped in a bamboo sheath... I wonder what's inside.
Oh, it's tilefish."
"And underneath is..."
"It's shredded snow peas with tilefish on top...
... wrapped in a bamboo sheath and steamed.
Please pour some kuzu sauce on it...
You can also place some wasabi on it if you want to."
"The fish has been steamed to perfection. If he had steamed it any more, the flesh would have become tough, but if he had steamed it any less, it would still be a bit raw. It is just soft enough, and the juice is still left in it too..."
"The snow peas have sucked up the flavor of the tilefish and have bloomed in flavor.”
― Vegetables
