Food - Sauces & marinades
Wine Diva cookbooks

Books – Food – Sauces & marinades

Books 1 to 16 of 16 – Sauces & marinades

Doing without Delia  by Michael Booth
Tells us the secrets of the author’s training at the world’s famous cooking school, Le Cordon Bleu, and of French cooking itself. This book explains how to make the perfect sauce; the secret of great stocks; how to win a fight with a lobster; and how to avoid maiming yourself while cleaning your knives

Paperback,  336 pp,  $24.95. Buy now

Bobby Flay’s Grill It!  by Bobby Flay
Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-colour grilling book. Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round. Bobby knows how you shop and cook and knows you think I want burgers tonight-not I want to do a main course on the grill. As a res

,  280 pp,  $48.95. Buy now

The Heinz Tomato Ketchup Cookbook  by Paul Hartley
First produced from a secret recipe devised by Henry J. Heinz in 1876, Heinz Tomato Ketchup is one of the most iconic and recognisable brands in the world. This colourful and entertaining gift recipe book celebrates this much-loved sauce in all its glory â history, recipes, food photography and beautiful archive material as well as hilarious trivia and anecdotes. Paul Hartleyâ s collection of original recipes shows how Heinz Ketchup can be more than just a dollop on the side of your plate, and how it can be used to transform recipes from the bland to the delicious.

,  80 pp,  $24.95. Buy now

The Mini Ketchup Cookbook  by Cameron Pearl
Finally, the cookbook that revolves around the one ingredient we all know and love–ketchup! Filled with more than thirty recipes featuring America’s favorite condiment,

,  127 pp,  $6.95. Buy now

Very Salad Dressing  by Teresa H. Burns
Over 70 recipes for salad dressing are gathered in this book. Find the recipes for old favourites like Bob’s Blue Cheese or Olive and Herb Viniagrette, and also more creative dressings, such as Red Onion and Poppy Seed, or Pear-Apple Surprise.

Paperback,  96 pp,  $8.95. Buy now

Williams-Sonoma Collection: Sauce  by Brigit Legere Binns
Whether you want to dish out classic American home cooking, stir up the sauce, broil a New York strip, or learn how to make traditional soups and stews, the latest books in the “Williams-Sonoma Collection–Soup & Stew, Sauce, Steak & Chop, and “American–are packed with delicious recipes you’ll want to prepare and share! Every title in the collection has been tested on thousands of cookbook buyers and includes stunning photographs that accompany recipes by award-winning authors

,  120 pp,  $23.95. Buy now

Sauces for Pasta  by Kristie Trabant
There are pasta sauces to please everyone in this collection of classics and originals that recreate the best of those fantastic Italian restaurants. Adventuresome cooks will be tempted by a chapter of brightly flavored new sauces that are as nutritious as they are easy to make

Paperback,  128 pp,  $14.95. Buy now

Cook’s Practical Handbook: Pasta Sauces  by Jeni Wright
This superb book is a truly comprehensive guide to choosing, making, cooking and enjoying Italian pasta. The identification section contains fabulous photographs of the huge range of dried and fresh pasta types, including long, short and flat varieties as well as flavoured and coloured pasta. The book then features 100 inspirational recipes for pasta sauces, salads and soups, including classics, such as Penne all’Arrabbiata and Rich Minestrone, and contemporary ideas, such as Paglia e Fieno with Prawns and Vodka, and Tagliatelle with Radicchio and Cream. There are recipes for every kind of pasta dish, from simple broths and hearty soups, to fish and shellfish, meat and poultry, and vegetables and vegetarian dishes.

Paperback,  132 pp,  $17.95. Buy now

Salsas, Sauces, Marinades and More  by Audrey Jenkins and Kathleen Hansel
Filled with flavouring secrets that can make you everybody’s favourite home cook, this book shows how to add flair and variety to daily meals and dress up basic dishes for sensational party and holiday dinners. The authors present an inspired selection of 200 fast, simple, whip-up or chop-together concoctions that deliver flavour with magical blends of condiments, spicy foods, savoury herbs, and fresh fruits and vegetables. With additions for everything from meats and pastas to salads and desserts, the recipes include the authors’ versions of traditional favourites as well as exciting original taste combinations that will leave your guests and family wondering how you did it-and clamouring for more. Hansel and Jenkins offer tips on cooking

Paperback,  189 pp,  $20.95. Buy now

Light Pasta Sauces  by Maggie Ramsay
Showcases updated recipes for such healthy pasta sauces as duck with hoisin sauce, crab with lemon and parsley, roasted vegetable, mushrooms with truffle oil, and eggplant and tomato salsa with pine nuts.

Hardback,  63 pp,  $22.95. Buy now

Joie Warner’s No Cook Pasta Sauces  by Joie Warner
Why cook if you don’t have to? Joie Warner offers 75 deliciously easy pasta sauces — all ready in minutes without turning on a burner. These no-cook sauces are whipped up while the pasta water boils, and heated when they mingle with the linguine, fettuccine, or other steaming hot pasta. Using only a handful of vibrantly flavorful ingredients such as olives, citrus, tomatoes, capers, goat cheese, and succulent herbs, Warner shows how to turn out fantastic dishes in a matter of minutes. Imagine such sauces as savory Puttanesca, Asian-Style Sesame with Roasted Red Peppers, Creamy Tomato and Gorgonzola, or Green Pea and Prosciutto made from scratch and ready to eat by the time the spaghetti is al dente.

Paperback,  144 pp,  $27.95. Buy now

The Encyclopedia of Sauces for Your Food  by Charles A. Bellissino
A sauce is the finishing touch to any dish. Over, under, or drizzled across whatever you have prepared, it lifts your dish from a plate of stuff on it, to an elegant offering worthy of being served to your most deserving of guests. Finding a sauce recipe to complement a dish you have lovingly prepared can be difficult at best, maddening at worst. In this book, the author has eliminated the frustration of finding just the right sauce for any dish you make. He has organized the chapters by the foods you will be dressing. It features over 400 ways to enhance almost any food. Of the recipes in the book, some are easy, some are not, some are quick, some are not. Some give the opportunity to put a table-side a la flambe. However, all of them seek

Paperback,  411 pp,  $58.95. Buy now

The Encyclopedia of Sauces for Your Pasta  by Charles A. Bellissino
The largest and most extensive collection of delectable pasta sauces available

Paperback,  576 pp,  $44.95. Buy now

The Sauce Bible  by David Paul Larousse
Designed as a reference for professional and amateur chefs alike, this volume describes the preparation of sauces, stocks and other accompaniments such as chutneys and relishes. It contains over 600 sauce recipes and 50 menus of accompanying dishes.

Hardback,  400 pp,  $76.95. Buy now

Windfalls  by Sue Ruchel
Beautifully designed, with delicate little drawings by Helen Semmler, this is a facsimile of the original printing, published in 1993, with some minor corrections in the text. If you want to make medlar jelly or quandong jam, chokko chutney or tamarillo sauce (or if you just want to give plain old plum jam a bit of a kick), Sue Ruchel shows you how – as well as revealing her methods for drying, crystallising, and…many other country kitchen secrets! You can use these recipes to stock the larder, or to make gifts for Christmas and birthdays, and ‘thankyous’ for neighbours, friends, and clients. Sue Ruchel finds such presents are invariably received with delight – and they’re so easy to do!

Paperback,  152 pp,  $24.95. Buy now

Marinades, Rubs, Brines, Cures and Glazes  by Jim Tarantino
A richly flavorful, updated compendium of marinades and rubs for poultry, meat, seafood, and vegetables showcases more than 450 different recipes for seasoning and grilling a variety of dishes that draw on a variety of ethnic and international culinary inspiration, including Apple-Honey Brine, Balsamic-Cognac Gastrique, Zesty Jalape o-Lime Glaze.

Paperback,  364 pp,  $30.95. Buy now