150 delicious ideas shown in more than 300 photographs
With a little know-how, an understanding of techniques and a selection of simple ingredients you can transform ordinary meals into something special with the addition of a well-made sauce. This book is filled with 150 easyto- make recipes from around the world. Illustrated throughout with beautiful colour photographs of every finished dish, the book offers helpful hints and tips on methods for thickening, keeping sauces warm and recipes for basic stocks. You can also indulge yourself with a variety of sweet sauces for desserts. Whether you are cooking a special meal or livening up a simple supper this volume has all you need to know. CLASSIC SAUCES 150 delicious ideas shown in more than 300 photographs Christine France
At Anness Publishing we have just celebrated our 30th anniversary and we are one of the largest independent book publishers in the UK having produced over 3000 titles, many of which have sold a million copies. In total we have sold in excess of 225,000,000 heavily-illustrated books, with subjects spanning cooking and crafts, gardening, new age, reference, hobbies and transport as well as a lively and successful list of pre-school activity and home study reference books for children. LORENZ BOOKS, our trade sales imprint for hardback non-fiction titles, has justifiably forged a reputation as one of the foremost imprints in illustrated publishing worldwide, with award-winning titles that cover the widest range of practical and reference subjects. SOUTHWATER is our trade sales paperback imprint, renowned for its extremely competitive pricing policy, fantastic packaging and quality, and the depth of its list. ARMADILLO is our trade imprint for illustrated children's fiction and non-fiction titles. We publish a wide range of traditional children's story books, pre-school and novelty books, as well as highly illustrated information books in the areas of science, history and natural history, and practical and creative project and activity books.
Biblio NotesBring out wonderful flavours and aromas in your food with this collection of recipes for rich sauces, hot and fiery salsas, creamy dips, and simple dressings. A fully illustrated practical reference section describes the basic sauce ingredients, different herbs and spices and sauce-making equipment as well as featuring plenty of useful hints and tips from how to prevent curdling to correcting a lumpy sauce. Features sweet and savoury accompaniments for every kind of meal, including classics such as beurre blanc and mayonnaise, as well as delicious dessert sauces such as rich butterscotch sauce and passionfruit coulis. A full nutritional analysis for every recipe. About the Editor: Christine France has worked for many food magazines including Good Housekeeping, Woman's Realm and BBC Good Food. Now freelance, Christine's varied work includes writing books, recipe and product development, restaurant reviewing and cookery teaching.
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