Asian
Asian-ish
belacan
black pepper sauce
buldak
Category=WBN
Category=WBVH
Category=WBVM
chicken wings
chili oil
chilli oil
chimichurri
Chinese food
dressing
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
garlic sauce
green sauce
gribiche
hot sauce
Italian green sauce
masala butter
mayonnaise
noodles
nuoc cham
pickled
ranch sauce
Sambals
satay sauce
Singaporean cooking
Southeast Asian cooking
stir-fry
tarator
vinaigrette
Product details
- ISBN 9781761500497
- Weight: 873g
- Dimensions: 180 x 240mm
- Publication Date: 02 Sep 2025
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
Maybe you're an accomplished cook. Maybe you're pretty average. Maybe you barely cook at all, but you can just about fry an egg. This book is for you.
Because easy-to-make sauces, dressings and flavour bomb butters can transform even the simplest dinner ingredients into a seriously delicious time, with the added bonus of making you look like a kitchen pro.
Secret Sauce by condiment queen Rosheen Kaul is your one way ticket to big flavour, whatever your skill level. Broken down by colour, these are the saucy secret to delicious eating, including Red (vibrant sambals, wild and wonderfully cross-cultural chilli oils), Green (herb-centric, fresh and zesty dressings), White & Beige (rich mayos and cream-based sauces with surprising Asian-ish additions), Black & Brown (flavourful soy-based wonders and reimagined favourites) and Yellow & Orange (flavour-packed butters and the masala butter of your dreams).
Over 50 recipes for killer condiments plus 50 ways to make the most of them. New and exciting flavours, right next to fresh and familiar - what's your secret sauce?
Because easy-to-make sauces, dressings and flavour bomb butters can transform even the simplest dinner ingredients into a seriously delicious time, with the added bonus of making you look like a kitchen pro.
Secret Sauce by condiment queen Rosheen Kaul is your one way ticket to big flavour, whatever your skill level. Broken down by colour, these are the saucy secret to delicious eating, including Red (vibrant sambals, wild and wonderfully cross-cultural chilli oils), Green (herb-centric, fresh and zesty dressings), White & Beige (rich mayos and cream-based sauces with surprising Asian-ish additions), Black & Brown (flavourful soy-based wonders and reimagined favourites) and Yellow & Orange (flavour-packed butters and the masala butter of your dreams).
Over 50 recipes for killer condiments plus 50 ways to make the most of them. New and exciting flavours, right next to fresh and familiar - what's your secret sauce?
Rosheen Kaul is a leading Australian chef and co-author of James Beard award-winning debut cookbook Chinese-ish. Born in Singapore to parents of mixed Asian heritage (Kashmiri, Peranakan Chinese, Filipino), she grew up between Melbourne, Malaysia, China and Indonesia. To her parents' horror she pursued a career in cooking, working at Lee Ho Fook, Smith & Daughters, Dinner by Heston Blumenthal and, most recently, Etta.
