The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full color so it's as true to life as possible -- just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class."

My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple.

With the power to make or break a dish, sauces are an essential element of every good cook's repertoire. Sauce Basics explains the basics of making all types of sauces and shows how to use them in an exciting range of dishes.

The book is divided into:

Classic sauces
Pasta sauces
Novelties
Salad dressings
Foams
Sweet sauces

Recipes include:

Bechamel
Hollandaise a l'orange
Aioli
Tartar sauce
Classic pesto
Red pesto
Puttanesca
Express Bolognese
Lemon cream sauce
Tomato-chili salsa
Chimichurri
Fresh mint chutney
Apple horseradish sauce
Homemade ketchup
Garlic vinaigrette
Caesar dressing
Nougat foam
Caramel sauce
Strawberry coulis

About the Author

Keda Black is a passionate cook and the author of Sugar and Spice. She lives in Paris, France.

"About this title" may belong to another edition of this title.

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