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15 books
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Sauces Books
Showing 1-44 of 44
Sauces: Classical and Contemporary Sauce Making (Hardcover)
by (shelved 3 times as sauces)
avg rating 4.15 — 3,254 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 — 322 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
The Art of Homemade Gravies & Pan Sauces: Brown Gravies, Cream Gravies, Skillet Sauces, Roasting Juices, Reductions, and Everyday Sauces for Meat, Potatoes, Rice, Biscuits, and Vegetables (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 0.0 — 0 ratings — published
The Art of Dips, Spreads, and Party Boards: Hummus, Bean Dips, Creamy Spreads, Cheese Boards, Vegetable Platters, Crackers, Sauces, and Make-Ahead Appetizers for Everyday Tables and Gatherings (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 0.0 — 0 ratings — published
The Complete Fermented Hot Sauce Cookbook: Quick, Easy and Delicious Step-by-Step Guide A Comprehensive to Homemade Hot Sauce (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 0.0 — 0 ratings — published
The Southern Spice Pantry: Transform your cooking with homemade sauces and marinades rooted in Southern tradition (Sizzling Sauces & Condiments Book 34)
by (shelved 1 time as sauces)
avg rating 0.0 — 0 ratings — published
The Art of Homemade Dressings: Bright Vinaigrettes, Creamy Classics, Marinades, Dips, and Finishing Sauces for Salads, Bowls, Vegetables, Meats, and Everyday Meals (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 5.00 — 1 rating — published
Pesto Sauce Recipes (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 4.67 — 3 ratings — published
The Ultimate Homemade Sauces & Syrups Cookbook: 100+ Easy Recipes to Bottle, Drizzle, Dip and Elevate Every Meal (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 0.0 — 0 ratings — published
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 4.71 — 7 ratings — 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 4.33 — 6 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 4.24 — 122 ratings — published 2015
On Top of Spaghetti: Macaroni, Linguine, Penne, and Pasta of Every Kind (Hardcover)
by (shelved 1 time as sauces)
avg rating 3.85 — 55 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 3.95 — 43 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 4.08 — 80 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 4.11 — 35 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 4.15 — 33 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 — 452 ratings — published 2011
“We eat spaghetti all' amatriciana, with a sauce of guanciale, which is the pig's" ---he ran his finger down her cheek, briefly, a touch so fleeting she was hardly aware it had happened---"this part of the pig's face. We fry it in olive oil with a little chile, some tomatoes, and of course some grated pecorino romano, hard cheese. Or if you don't want spaghetti, you could have bucatini, or calscioni, or fettuccine, or pappardelle, or tagliolini, or rigatoni, or linguine, or garganelli, or tonnarelli, or fusilli, or conchiglie, or vermicelli, or maccheroni, but---" he held up a warning finger---"each of them demands a different kind of sauce. For example, an oily sauce goes with dried pasta, but a butter sauce goes better with fresh. Take fusilli." He held up a packet to show her. "People say this pasta was designed by Leonardo da Vinci himself. The spiral fins carry the maximum amount of sauce relative to the surface area, you see? But it only works with a thick, heavy sauce that can cling to the grooves. Conchiglie, on the other hand, is like a shell, so it holds a thin, liquid sauce inside it perfectly.”
― The Food of Love
― The Food of Love
“The release of steam created a sigh in the air, acting as the prayer before a meal, the ceremonial ribbon cutting before the devouring. Eating crab was a leisurely pursuit. The sweet treasure of crabmeat could only be unlocked by a deft grip or the aid of a steel seafood cracker.
I offered the coveted heavy female crab to my guest. He smiled and brandished his cracker, shattering the shell in strategic spots. He attacked with purpose: disassembling, dissecting to get to the jeweled fat and eggs inside.
While Older Shen ate, I proceeded with my own crab, prying the carapace open by pulling on its apron. The juices dripped down my fingers as I attacked the meat in the body first. My favorite parts were the legs because of how little effort they took compared to the claw and the minute chambers of the body. I sucked the meat from the hollow legs, careful to avoid the plasticky cartilage. The sweetness of the crab complemented the spicy, tangy dipping sauce I'd provided. Flecks of green onion and yellow disks of chili pepper seeds floated in the red wine vinegar.”
― Natalie Tan's Book of Luck & Fortune
I offered the coveted heavy female crab to my guest. He smiled and brandished his cracker, shattering the shell in strategic spots. He attacked with purpose: disassembling, dissecting to get to the jeweled fat and eggs inside.
While Older Shen ate, I proceeded with my own crab, prying the carapace open by pulling on its apron. The juices dripped down my fingers as I attacked the meat in the body first. My favorite parts were the legs because of how little effort they took compared to the claw and the minute chambers of the body. I sucked the meat from the hollow legs, careful to avoid the plasticky cartilage. The sweetness of the crab complemented the spicy, tangy dipping sauce I'd provided. Flecks of green onion and yellow disks of chili pepper seeds floated in the red wine vinegar.”
― Natalie Tan's Book of Luck & Fortune
