Sauce Cookbooks

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Modern Sauces: More than 150 Recipes for Every Cook, Every Day

by Chronicle Books
List price: $35.00 Price: $20.82 Buy Now

Product description

This is the book for cooks who want to take their cooking to a whole new level. Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire. More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional 55 recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Modern Sauces is both an inspiration and a timeless reference on kitchen technique.

Featured Recipe: Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise

Here is another recipe created by my friend Matthew Card. It’s a riff on eggs Florentine (eggs Benedict but with spinach instead of Canadian bacon or ham) and, like every dish he makes, it is turbocharged with flavor. It would also be delicious with any of the other sauces in this chapter, so feel free to experiment.

Avoid using a hard-crusted bread here. If you can’t find focaccia, substitute something tender and flavorful, such as brioche or a soft Italian loaf. Peppadew peppers, which originated in South Africa, are sweet, tangy, and only modestly hot. They are pickled and sold in jars in the deli section of well-stocked grocery stores.

Serves 4

  • Kosher salt
  • 1 large bunch Rainbow or Bright Lights Swiss chard (12 oz/340 g), leaves and stems separated and stems cut crosswise into slices ¼ in/6 mm thick
  • 4 tbsp/60 ml extra-virgin olive oil
  • 3 cloves garlic, minced
  • Pinch of Espelette pepper or red pepper flakes
  • ½ cup/80 g thinly sliced jarred roasted red pepper
  • 4 tsp minced pickled Peppadew pepper
  • 4 large eggs
  • 4 pieces focaccia, toasted
  • 1 cup/240 ml Saffron–Red Pepper Hollandaise

Bring a large pot of salted water to a boil. Add the chard leaves (not the stems) and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain, rinse well with cold water, and squeeze out as much excess water as possible. Chop coarsely and set aside.

In a large frying pan over medium-high heat, heat 3 tbsp of the olive oil over medium-high heat. Add the chard stems and a large pinch of salt and cook, stirring occasionally, until tender and lightly browned, 6 to 9 minutes. Add the garlic and Espelette pepper and cook, stirring, until very fragrant, about 30 seconds. Stir in the cooked chard leaves, roasted pepper, and Peppadew pepper. Cook, stirring often, until the flavors are blended and the chard is hot, about 2 minutes. Transfer to a medium bowl and cover to keep warm. Do not rinse the pan.

Break each egg into a small teacup. Return the frying pan to low heat and add the remaining 1 tbsp oil. Carefully slide the eggs from the teacups into the pan so they stay whole. Season them with salt, cover the pan, and cook until the eggs are just set, 2 to 3 minutes.

Place a piece of focaccia on each plate, divide the chard mixture evenly among the focaccia, top with an egg, and then spoon a generous blanket of the warm hollandaise over the top. Serve right away.

Sauces: Classical and Contemporary Sauce Making, 3rd Edition

by Houghton Mifflin Harcourt
List price: $49.95 Price: $28.51 Buy Now

  • Houghton Mifflin Harcourt

Product description

Sauces: Classical and Contemporary Sauce Making, 3rd Edition

The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook.

James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately related—and demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime.

Now, with this new edition, Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You'll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold-Plated Chicken with Ginger, Saffron, and Almonds. There are intriguing historical recipes from medieval and seventeenth-century Europe as well as broth-based classics such as Pot au Feu and Bollito Misto. And, by popular request, Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy.

This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you're a fan of the book's previous editions, you should note that Peterson has not cut any recipes for this edition, and that he has reinstated the popular sauce charts that appeared in the first edition.

Lively, erudite, and authoritative, Sauces remains the definitive modern work on the subject. And with this edition's additional recipes—there are now a total of 440—it is now even more valuable as a general cookbook. You'll find all the techniques and know-how you need to master the art of sauce making, and you'll also discover how sauces can take your cooking to a whole new level.

Exclusive Recipe Excerpts from Sauces: Classical and Contemporary Sauce Making

Béarnaise and Hollandaise

Coq Au Vin

Pear-Butterscotch Sauce

Family Made Sweet Chilli Sauce - RECIPE

ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE: http://itunes. mt=11 Profoundly Made Sweet Chilli Sauce is a delicious co.

Sites on a related topic

hot sauce cookbook turn up the heat with 60 pepper sauce recipes


The Hot Sauce Cookbook
The Hot Sauce Cookbook


From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy. Here?s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas?including riffs on classic brands like Frank?s RedHot, Texas Pete, Crystal, and Sriracha?plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes?including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you?re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.


Bing news feed

Valid, healthy condiments deliver big flavor in tilapia recipe - 03/17/15, via Fort Wayne

In this means, I make a chunky chimichurri sauce (with beet greens instead of herbs ... She is the author of the cookbook, “Supermarket Healthy” and has more information on her website,

Wariness Hilburn: Loaded potatoes, Buffalo chicken call for Candied Bacon Bites for dessert - 03/16/15, via

The Candied Bacon Bites approach is from “Southern Living Community Cookbook” by Sheri Castle. Preheat oven to 400 degrees. Spray a 9-by-13 dish well. Mix olive oil, warily, pepper, paprika, garlic powder and hot sauce. Mix well. Add potatoes and chicken.

Passover meals with a up to date twist - 03/17/15, via Chicago Tribune

"Cookbook authors like myself say we'll create it to them ... ribs as a delicious example of what's possible today thanks to spices, herbs and barbecue sauce.


  1. Five Instant Tomato Sauce Recipe - 101 Cookbooks Expeditious, simple and easy tomato sauce recipe. Bright and clean flavors, a vibrant red in color, exudes the essence of tomatoes.
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  3. Ageless Cookbooks: Marcella Hazan's Homemade Tagliatelle ... Marcella Hazan, who introduced an America well-versed in with red sauce joints to true Italian food, is a teacher and writer with whom every home cook should spend some time.
Béchamel Sauce
Béchamel Sauce
The New Crown Book of Cookery, p. 49. Photo by Ben Ericksson.
Photo by .michael.newman. on Flickr
Anne vs. The Joyous Dieter with Joe Futrelle sauce
Anne vs. The Joyous Dieter with Joe Futrelle sauce
Photo by joefutrelle on Flickr
miso glazed eggplant from the Tonari Gumi Cookbook...
Photo by Theresa Carle-Sanders on Flickr
Roasted Salmon with Peanut Sauce + a Cookbooks and Calphalon giveaway
Roasted Salmon with Peanut Sauce + a Cookbooks and Calphalon giveaway
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  • Svnz_ Consider being told that you so fat, your idea of a romantic night is whipping out bottles of barbecue sauce so you can fap to cookbooks :''D
  • thebrainofchris @faintdreams They're all cookbooks. All of them. Devil with a Glass Hand is actually a cocktail that uses a lot of ice and Tabasco sauce.
  • Recipes
  • Fooling Sensational Shrimp Cakes With Seriously Sensational Shrimp Sauce Recipe Ingredients:almond, bread crumbs, bread crumbs, bread crumbs, mayonnaise, cayenne, cayenne, black pepper, garlic, jalapeno, zest, zest, red pepper, tomato, garlic, shrimp, olive oil, salt, salt, salt, salt, sherry vinegar, red onions, parsley, thyme, butter, butter, red wine vinegar, tomato, thyme, thyme, white pepper, spanish paprika
  • Broiled Salmon With Garlic Sauce Ingredients:butter, butter, sherry, skim milk, flour, garlic, lemon juice, salmon, salt, skim milk
  • Camarones En Salsa / Shrimp in Sauce Ingredients:butter, chili powder, rice, cumin, chives, garlic, ketchup, lemon juice, lemon zest, brown sugar, mustard, onions, paprika, shrimp, red pepper flakes, red wine vinegar, salt, tomato sauce
  • Turkey with Orange Sauce Ingredients:brown sugar, butter, cornstarch, lemon juice, orange juice, black pepper, salt, turkey