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For Your Pleasure.
Why Amazon? We have been selling books in our Classic Cookbooks section since September of 1999. Because we have never had a complaint and because Amazon has proved to be reliable we have chosen them as our major book supplier.
Amazon's ordering structure is simple and easy. It should only take a minute or two to complete your order. Those few minutes will give you years of great cooking!
When you have the best of ingredients, the added touch that gives a dish true distiction is the sauce, that bit of flavorful and often rich addition that adds flavor and artistry. A good sauce can be as simple as the bit of juice stirred up in the pan a steak has just been cooked in, or can be a great tour de force of rich and expensive ingredients whipped up with the skill and knowledge of a master chef. Here are several good cookbooks dedicated to the art and skill of properly saucing a dish. Pick out a couple, learn a bit, and:
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Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by
Steven Raichlen
Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. To Top of Page |
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The French Laundry Cookbook by
Michael Ruhlman
To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world. This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms. Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France. Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated. The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. To Top of Page |
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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas by
Paul Kirk
This is by far my favorite barbecue sauce book on my cookbook shelf! Paul Kirk knows barbecue and how to make delicious sauce. I love his Sweet Kansas City Barbecue Sauce recipe. It has a sweet, robust flavor and a nice spicy kick. I have a favorite bottled barbecue sauce that I've bought for years, but this sauce made it seem bland in comparison! I also love his Chicken Rub recipe. I always have a batch of this ready for grilling. It's designed to season poultry, but it's great on beef and pork too! I am eager to try more of the great recipes in this book. He has recipes for rubs, mops, marinades and sauces and explains how and when to use them to create a flavor sensation every time. If you love barbecue like me, this is one book you won't want to be without. To Top of Page |
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The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home by
Raymond A. Sokolov
Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book: -- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)... -- How to freeze them in one-meal-size containers, ready for use at a moment's notice... -- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants... -- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce). Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small. To Top of Page |
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The Hot Sauce Bible by
Dave Dewitt
Until hot sauces got trendy about two decades ago, Americans were playing ketchup with the rest of the world, which has long appreciated fiery condiments. DeWitt, editor of Chile Pepper magazine and author of Fiery Appetizers, and Evans, a hot sauce collector, define their subject ("any sauce, regardless of thickness, that contains chile peppers") and extol its virtues: healthful, low in calories and fat, and versatile, with an unparalleled zip. While leading a lively tour of bottled and homemade heat (including barbecue sauces, sambals, srirachas, Tunisian Radish Relish, Israeli Sabra Dip and Trinidad Rum Sauce), they provide dozens of recipes organized by geographic region of origin, accompanied by a heat scale rating and suggested use. The informal layout includes reproductions of labels and playful sidebars (Hot Sauce Names on Animal Themes lists Viper Venom, Mad Dog Liquid Fire and Hogs Breath Salsa), and concludes with an annotated listing of Evans's hot sauce cellar. There is also a lengthy guide to the major mail-order sources, a listing for retail shops that specialize in spicy products and a generous bibliography. To Top of Page |
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The Sauce Bible: Guide to the Saucier's Craft by
David Paul Larousse
A complete contemporary reference on the subject of stocks and sauces, including complete instructions for creating "arabesques" of sauce paintings. Features anecdotes, miniature biographies regarding several major and minor contributors to modern cooking techniques as well as historical and linguistic references to specific dishes. Numerous sauces and accompaniments created by other culinary professionals are also included. To Top of Page |
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Sauces: Classical and Contemporary Sauce Making by
James Peterson
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. To Top of Page |
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The Complete Book Of Sauces by
Sallie Y. Williams
It's Easy to Make a Different Dish Every Night With over 300 recipes, The Complete Book of Sauces can help you turn your ordinary dinner into a delicious meal. Author Sallie Y. Williams includes white sauces, wine sauces, marinades and barbecue sauces, salad dressings, sweet sauces for desserts, and fruit sauces. A variety of new, mouth-watering sauces to enhance your favorite dishes-like Jalape?o Vinaigrette, Dijon Yogurt Dressing, Fresh Vegetable Salsa, Garlic and Honey Marinade, and Gingered Pear Sauce-are a snap to create. Classic recipes-such as Hollandaise and Bechamel-are represented here as well, some with quick blender versions, and all of them reworked for ease of preparation. Other features include step-by-step instructions, storage advice, special sauce tips, and a cross-indexing section that pairs sauces and dishes to make meal planning a breeze. To Top of Page |
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Sauces: Classical and Contemporary Sauce Making by
James Peterson
Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researched information.." --Gourmet Magazine "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque.. Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference.." --Richard Olney, From the Foreword "It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: It reads so well that this is the kind of book you can take to bed." --Mark Bittman, From the Foreword "This is a book I wish I had written myself.. Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English.." To Top of Page |
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The Ultimate Barbecue Sauce Cookbook: Your Guide to the Best Sauces, Rubs, Sops, Mops, and Marinades by
Jim Auchmutey
This book presents a variety of barbecue sauces, gathering the results of cook-off champions, chefs, and individuals who have produced award-winners. Other cookbooks feature marinades; but this focus on barbecue sauces packs in a range of diverse, delightful sauces. This cookbook, the first dedicated exclusively to barbecue sauce, includes one hundred recipes from cook-off champions, chefs, celebrities, famous barbecue joints, and other barbecue fanatics. To Top of Page |
In case you happened to enter the Great Cooking Site on this page, the links to the left or at the bottom of the page will take you to some great free recipes from Bruce C. Moffitt, retired gourmet restaurant owner and chef, with recipes published in Gourmet, Bon Apetite, Cuisine and a host of other publications.
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