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15 books
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1 voter
Sauces Books
Showing 1-40 of 40
Sauces: Classical and Contemporary Sauce Making (Hardcover)
by (shelved 3 times as sauces)
avg rating 4.15 — 3,253 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 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 0.0 — 0 ratings — published
Pesto Sauce Recipes (Kindle Edition)
by (shelved 1 time as sauces)
avg rating 4.50 — 2 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 4.23 — 121 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 4.00 — 42 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 4.15 — 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
“Livia could have made a sugo blindfold- she had been making it almost every day for years. The only difficulty was, there were as many different kinds of sugo as there were days in a month. There was the everyday version, which might be no more than a handful of ripe tomatoes squashed with the tip of a knife to release the juices, then quickly fried in oil. There was the classic version, in which the tomatoes were simmered along with some garlic and onions until they had reduced to a thick, pulpy stew. Then there was a richer version, in which pieces of meat were cooked for several hours to extract all the flavor, and so on all the way up to ragù del guardaporte, the gatekeeper's sauce, so called because it required someone to sit by it all day, adding little splashes of water to stop the rolls of meat stuffed with parsley, garlic and cheese from drying out.”
― The Wedding Officer
― The Wedding Officer
“By adding vegetables like carrots, potatoes and zucchini, you were able to create seven separate pâtes of different colors.
And each pâte has been cooked in a way to maximize the deliciousness of each vegetable. I'm impressed you were able to complete all that work in so little time."
"You made two separate sauces too. A sweet and tangy sudachi gelée...
... and a refreshing green herb sauce centered on shiso... and mixed with other fragrant herbs to make a pesto."
"Wow! Seasoning a European terrine with distinctly Japanese flavors like sudachi and shiso... what a fresh idea!"
"Mmmm! The sautéed zucchini together with the herb sauce is so invigoratingly zesty and tasty! Exquisite!"
"The tangy sudachi sauce goes well with the mildly sweet tomatoes too."
"Seven different pâtes with two different sauces means there are fourteen flavors to enjoy.
I'm already excited to try various combinations!"
"Me too. It seems the colorful rainbow stripes aren't only pleasing to the eye...
they also manage to be equally pleasing to the palate!”
― 食戟のソーマ 4 [Shokugeki no Souma 4]
And each pâte has been cooked in a way to maximize the deliciousness of each vegetable. I'm impressed you were able to complete all that work in so little time."
"You made two separate sauces too. A sweet and tangy sudachi gelée...
... and a refreshing green herb sauce centered on shiso... and mixed with other fragrant herbs to make a pesto."
"Wow! Seasoning a European terrine with distinctly Japanese flavors like sudachi and shiso... what a fresh idea!"
"Mmmm! The sautéed zucchini together with the herb sauce is so invigoratingly zesty and tasty! Exquisite!"
"The tangy sudachi sauce goes well with the mildly sweet tomatoes too."
"Seven different pâtes with two different sauces means there are fourteen flavors to enjoy.
I'm already excited to try various combinations!"
"Me too. It seems the colorful rainbow stripes aren't only pleasing to the eye...
they also manage to be equally pleasing to the palate!”
― 食戟のソーマ 4 [Shokugeki no Souma 4]
