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Mastery of the SAUCES (The Culinary Library) (Volume 3)
Free Download Mastery of the SAUCES (The Culinary Library) (Volume 3)
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About the Author
The Culinary Library series of technical cookbooks has been created by published authors trained in the culinary arts at the Cordon Bleu and Elizabeth Russell's French Cookery schools in London. Couple this with industry experience as professional chefs in Mayfair & Knightsbridge, London, and food lecturing and demonstrating in Australia, post graduate degrees in the Visual Arts, Psychology and a medical degree and the focus is professional and healthy. Cheese making, cake decorating, the whole leaf artisan tea business, MightyLeaf Tea Australia are also achievements. They have also written for pre-school TV and have published cookbooks and picture books for children. Food for Elephants ( and other circus Folk) & Run away to the Circus are magical rhyming picture books with recipes for young readers and cooks from 2-14 years. First reader, rhyming & counting books for babies and toddlers including Ten Little Animals and Ten Little Snowmen. They founded the very successful food blog, TheCulinaryLibrary.com, in 2011 and have begun the 20 volume series of technical cookbooks suited to both beginner and experienced cooks. As well as mastery of the sauces, their books include Amazon's best-selling, Alchemy of the Mortar & Pestle, Edible Flowers & Leaves, and Soups. Salt & Pepper and Water are due for release in 2016.
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Product details
Series: The Culinary Library (Book 3)
Paperback: 314 pages
Publisher: CreateSpace Independent Publishing Platform (June 30, 2014)
Language: English
ISBN-10: 149360788X
ISBN-13: 978-1493607884
Product Dimensions:
5.2 x 0.8 x 8 inches
Shipping Weight: 15.2 ounces (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
12 customer reviews
Amazon Best Sellers Rank:
#214,742 in Books (See Top 100 in Books)
This is the best sauce cook book I ever owned which is very indispensable and useful. You don't have to buy a brand name sauce again. So economical when you have the ingredients in your pantry. Sometimes the Asian, and the European recipes- you may have to buy the key ingredient. There are 100 sauces that you can make, and gives brief food origin, history and clear and concise directions on making them.There are divided into categories from Asian, Butter Compound- Cold, Butter Sauces- Hot, Chutney and Relishes, Classic Sauces & Their Derivatives, Classic Sauce & Food Pairings, Cold Sauces, Dessert Sauces,Dipping Sauces, Essences,Foams and Espumas, Modern Sauces, Pasta Sauces, Quirky Characters, Reduction and Pan Sauces, Salsas, Thickeners. This is great of a chef who wants to expand their repertoire of recipes in their head, or a cook who is trying to expand their recipes book. This is probably a great introduction or primer who works as a saucier chef - responsible for making sauces and preps other ingredients to be made into a complete course, etcetera.
I love this book. It is clear, concise, helpful and organized. As a home cook it is a great tool to have everything in one place. I recommend it. I haven't found and flaws yet.
Great little book with a lot of recipes for different sauces easy to follow. I also got the vol.1 mortar and pestle and also like it but I think this one is better due to more content. If you are a foodie and like to experiment with food this book will get you on your way to try different old and new.
I bought all 6 of the books as a unit. After purchasing them and skimming through them, I was sadly disappointed with book 4, soups. There were numerous sentences that weren't finished, just blank spaces, and recipes that were only half printed...ingredients but no instructions. If I would've bought them individually, I would've returned it. Not sure what to do if only one book in a collection is messed up. Replacing it would be nice as I was looking forward to using all of them.
Great resource. One of the most extensive books on Sauces I have come across!
This book has every sauce known to mankind in it and a good description of it's origin and use. If it's not in this book you don't need it.
well done book. another addition to my growing library.
good
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