400 SAUCES

dips, dressings, salsas, jams, jellies & pickles

by CATHERINE ATKINSON, CHRISTINE FRANCE and MAGGIE MAYHEW

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New hardcover book, 512 pages, full of beautiful full-colour photos. Published 2011

How to add something special to every dish for every occasion, from classic cooking sauces to fun party dips

Featuring over 400 step-by-step recipes shown in more than 1400 stunning photographs - everything from cordon bleu sauces to spicy relishes, chutneys and delicious jams and jellies.

Hundreds of sweet and savoury accompaniments for every kind of meal, including classic cook-in and pour-on sauces for pasta, fish and shellfish, poultry, game, meat and vegetable dishes. Inspired collection of flavours and textures from all around the world, from smoky tomato salsa to the ultimate bolognese sauce or satay. Includes innovative flavour-boosters such as chive flower dressing for grilled potatoes, plus quick and easy marinades for meat and fish. Simple recipes for traditional and original preserves, including mango chutney, blackcurrant brandy, grapefruit curt, marmalade and more. Two excellent reference sections on the art of sauce-making and preserving supply all the necessary know-how and essential techniques, from making stocks and marinades to setting jams. More than 1400 glorious specially shot photographs accompany step-by-step recipes, plus there is full nutritional information for dietary purposes.

This work contains recipes for all the classic sauces, plus creamy dips, hot and fiery salsas, tasty relishes, spicy marinades and simple dressings: try calvados and apple sauce for pork, sweet pepper salsa for fish, or basil and lemon mayonnaise for salad. Add something special to every type of dish for every kind of occasion, with over 400 sweet and savoury sauces, salsas, dips, dressings, marinades, jams, jellies, pickles, relishes, preserves and chutneys. Every recipe is shown step-by-step to ensure success. A comprehensive reference section covers all the techniques, equipment and ingredients needed. Beginning with a guide to hot stocks, sauces and salsas, learn how to whisk a creamy hollandaise sauce to just the right consistency, prevent a sweet egg custard curdling, achieve just the right amount of citrus tang in an oil-based dressing or blend chocolate and cream to create a dreamy dessert topping. In addition, preserving roots and fruits - one of the oldest culinary arts - is brought up to date with all the necessary know-how to slow-cook, caramelize, set and strain.

From sealing jars with paraffin wax to making microwave lemon curd, this delightful mix of old and new culinary wizardry will enable every cook to perfect their own jellies, jams and fruit curds. Thanks to full advice on presentation, labelling and storing, many of these recipes will also make fantastic gifts, such as Christmas chutney, tarragon and champagne mustard, spiced apple mincemeat or forest berries in kirsch.

Measurements in this book are in metric, metric cup and spoon and imperial.

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400 Sauces Dips Dressings Salsas Jams Jellies & Pickles by Catherine Atkinson, Christine France and Maggie Mayhew