Items related to Chef's Guide to Sauces & Dips: a QuickStudy Laminated...
Synopsis
This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America’s finest kitchens (New York’s Le Bernardin, Boston’s Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), liés (starch-thickened), vinaigrettes, and emulsions are here. Modern “mother” sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Béchamel, velouté, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish fumet stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional.
6 page laminated guide includes:
- Sauce & Stock Definitions
- Modern Mother Sauces
- Vinaigrettes, Mayonnaise, Tomato Sauce
- Reductions
- Simple Stock Reduction Sauces for Red Meat & Poultry
- Poached Fruit with Natural Reduction Sauce
- Mushroom Cream Reduction for Fried Oysters, Polenta & Pasta
- Balsamic Reduction for Fresh Fruit
- Classic Mother Sauces
- Velouté, Brown Sauce (Espagnole), White Sauce (Bechamel), Hollandaise
- Coulis Sauces
- Roasted Red Bell Pepper Coulis for Fish or Vegetables
- Banana-Cinnamon Coulis for Winter Desserts
- Simple Strawberry Coulis for Cakes, Custards, Gelato & Poached Fruit
- Italian, Mexican & Other Sauces
- Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)
- Dips
- Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean Dip
- Roasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based Dips
- Chutneys
- Cranberry Chutney, Red & Yellow Plum Tomato Chutney
- Spiced Mango Chutney, Pear Chutney with Dates & Almonds
- Cilantro-Mint Chutney
- Condiments
- Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail Sauce
- Sriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut Sauce
- Dessert Sauces
- Vanilla Sauce (Crème Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate Sauce
- Master Fruit Coulis Recipe
- Stocks
- Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)
- Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)
- Broths
- New England Sweet Root Vegetable Broth, New York Carrot Onion Stock
- Vietnamese Soup Broth
- Food & Sauces Pairing Chart
"synopsis" may belong to another edition of this title.
- PublisherQuickStudy Reference Guides
- Publication date2019
- ISBN 10 1423241770
- ISBN 13 9781423241775
- BindingPamphlet
- LanguageEnglish
- Edition number2
- Number of pages6
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Chef's Guide to Sauces & Dips
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Chef's Guide to Sauces & Dips (Quickstudy Reference Guide)
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Chef's Guide to Sauces & Dips
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Condition: new. This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), lies (starch-thickened), vinaigrettes, and emulsions are here. Modern "mother" sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Bechamel, veloute, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish fumet stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional. 6 page laminated guide includes: Sauce & Stock DefinitionsModern Mother Sauces Vinaigrettes, Mayonnaise, Tomato SauceReductions Simple Stock Reduction Sauces for Red Meat & PoultryPoached Fruit with Natural Reduction SauceMushroom Cream Reduction for Fried Oysters, Polenta & PastaBalsamic Reduction for Fresh FruitClassic Mother Sauces Veloute, Brown Sauce (Espagnole), White Sauce (Bechamel), HollandaiseCoulis Sauces Roasted Red Bell Pepper Coulis for Fish or VegetablesBanana-Cinnamon Coulis for Winter DessertsSimple Strawberry Coulis for Cakes, Custards, Gelato & Poached FruitItalian, Mexican & Other Sauces Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)Dips Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean DipRoasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based DipsChutneys Cranberry Chutney, Red & Yellow Plum Tomato ChutneySpiced Mango Chutney, Pear Chutney with Dates & AlmondsCilantro-Mint ChutneyCondiments Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail SauceSriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut SauceDessert Sauces Vanilla Sauce (Creme Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate SauceMaster Fruit Coulis RecipeStocks Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)Broths New England Sweet Root Vegetable Broth, New York Carrot Onion StockVietnamese Soup BrothFood & Sauces Pairing Chart Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781423241775
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Chef's Guide to Sauces & Dips (Quickstudy Reference Guide)
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Chef's Guide to Sauces & Dips : a QuickStudy Laminated Reference
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ISBN 10: 1423241770
ISBN 13: 9781423241775
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sonst. Bücher. Condition: Neu. Neuware - This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), liés (starch-thickened), vinaigrettes, and emulsions are here. Modern 'mother' sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Béchamel, velouté, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish fumet stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional. 6 page laminated guide includes: Sauce & Stock DefinitionsModern Mother Sauces Vinaigrettes, Mayonnaise, Tomato SauceReductions Simple Stock Reduction Sauces for Red Meat & PoultryPoached Fruit with Natural Reduction SauceMushroom Cream Reduction for Fried Oysters, Polenta & PastaBalsamic Reduction for Fresh FruitClassic Mother Sauces Velouté, Brown Sauce (Espagnole), White Sauce (Bechamel), HollandaiseCoulis Sauces Roasted Red Bell Pepper Coulis for Fish or VegetablesBanana-Cinnamon Coulis for Winter DessertsSimple Strawberry Coulis for Cakes, Custards, Gelato & Poached FruitItalian, Mexican & Other Sauces Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)Dips Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean DipRoasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based DipsChutneys Cranberry Chutney, Red & Yellow Plum Tomato ChutneySpiced Mango Chutney, Pear Chutney with Dates & AlmondsCilantro-Mint ChutneyCondiments Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail SauceSriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut SauceDessert Sauces Vanilla Sauce (Crème Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate SauceMaster Fruit Coulis RecipeStocks Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)Broths New England Sweet Root Vegetable Broth, New York Carrot Onion StockVietnamese Soup BrothFood & Sauces Pairing Chart. Seller Inventory # 9781423241775
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Chef's Guide to Sauces & Dips
Seller: AussieBookSeller, Truganina, VIC, Australia
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Condition: new. This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), lies (starch-thickened), vinaigrettes, and emulsions are here. Modern "mother" sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Bechamel, veloute, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish fumet stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional. 6 page laminated guide includes: Sauce & Stock DefinitionsModern Mother Sauces Vinaigrettes, Mayonnaise, Tomato SauceReductions Simple Stock Reduction Sauces for Red Meat & PoultryPoached Fruit with Natural Reduction SauceMushroom Cream Reduction for Fried Oysters, Polenta & PastaBalsamic Reduction for Fresh FruitClassic Mother Sauces Veloute, Brown Sauce (Espagnole), White Sauce (Bechamel), HollandaiseCoulis Sauces Roasted Red Bell Pepper Coulis for Fish or VegetablesBanana-Cinnamon Coulis for Winter DessertsSimple Strawberry Coulis for Cakes, Custards, Gelato & Poached FruitItalian, Mexican & Other Sauces Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)Dips Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean DipRoasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based DipsChutneys Cranberry Chutney, Red & Yellow Plum Tomato ChutneySpiced Mango Chutney, Pear Chutney with Dates & AlmondsCilantro-Mint ChutneyCondiments Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail SauceSriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut SauceDessert Sauces Vanilla Sauce (Creme Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate SauceMaster Fruit Coulis RecipeStocks Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)Broths New England Sweet Root Vegetable Broth, New York Carrot Onion StockVietnamese Soup BrothFood & Sauces Pairing Chart Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9781423241775
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Chef's Guide to Sauces & Dips
Seller: CitiRetail, Stevenage, United Kingdom
Seller rating 5 out of 5 stars
Condition: new. This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), lies (starch-thickened), vinaigrettes, and emulsions are here. Modern "mother" sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Bechamel, veloute, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish fumet stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional. 6 page laminated guide includes: Sauce & Stock DefinitionsModern Mother Sauces Vinaigrettes, Mayonnaise, Tomato SauceReductions Simple Stock Reduction Sauces for Red Meat & PoultryPoached Fruit with Natural Reduction SauceMushroom Cream Reduction for Fried Oysters, Polenta & PastaBalsamic Reduction for Fresh FruitClassic Mother Sauces Veloute, Brown Sauce (Espagnole), White Sauce (Bechamel), HollandaiseCoulis Sauces Roasted Red Bell Pepper Coulis for Fish or VegetablesBanana-Cinnamon Coulis for Winter DessertsSimple Strawberry Coulis for Cakes, Custards, Gelato & Poached FruitItalian, Mexican & Other Sauces Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc)Dips Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean DipRoasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based DipsChutneys Cranberry Chutney, Red & Yellow Plum Tomato ChutneySpiced Mango Chutney, Pear Chutney with Dates & AlmondsCilantro-Mint ChutneyCondiments Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail SauceSriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut SauceDessert Sauces Vanilla Sauce (Creme Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate SauceMaster Fruit Coulis RecipeStocks Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French)Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock)Broths New England Sweet Root Vegetable Broth, New York Carrot Onion StockVietnamese Soup BrothFood & Sauces Pairing Chart Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781423241775
Quantity: 1 available