Art of the Perfect Sauce

Regular price €21.99
A01=Lorilynn Bauer
A01=Ramin Ganeshram
Age Group_Uncategorized
Age Group_Uncategorized
Author_Lorilynn Bauer
Author_Ramin Ganeshram
automatic-update
Category1=Non-Fiction
Category=WBV
cook books
cooking
COP=United States
creative cooking
creative kitchen
creativity
Delivery_Delivery within 10-20 working days
eq_food-drink
eq_isMigrated=2
eq_non-fiction
experimentation
food experimenting
ginger glaze
iron chef
Language_English
PA=Not available (reason unspecified)
Price_€10 to €20
PS=Active
recipes
sauces
softlaunch
sous chef
spread
textures

Product details

  • ISBN 9781624145049
  • Dimensions: 203 x 228mm
  • Publication Date: 02 Jan 2018
  • Publisher: Page Street Publishing Co.
  • Publication City/Country: US
  • Product Form: Paperback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

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Lorilynn Bauer and Ramin Ganeshram will show you the key to memorable and delicious dishes - a quality sauce or spread with harmonious flavours; this extra, relatively simple component brings a whole new dimension to a dish. From just one base recipe, you can make a variety of unique meals. Pair poultry with Avocado Chipotle Cream, fish with Miso Brown Butter, beef with Pinot Noir Cassareep or dessert with Guava Ginger Glaze. Every flavour combination was developed with a specific main ingredient in mind, taking vegetables or cuts of meat you already cook with to new heights. The Art of the Perfect Sauce will allow readers to experiment with texture and hone their skills by developing greater creativity in the kitchen. This book will include 75 recipes and 75 full colour photographs.
Ramin Ganeshram is a chef, award-winning journalist and the author of Sweet Hands, Stir It Up and Future Chefs. She received an International Association of Culinary Professionals (IACP) cookbook award and was a finalist for the IACP Bert Greene Award for Culinary Journalism. She lives in New York City. Lorilynn Bauer is a private chef. She was a sous-chef on Iron Chef America and has 15 years of experience cooking for four-star restaurants. She lives in Redwood City, California.