Hardcover; Published 10/1/2007; 120 Pages; ISBN 9781845974831
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Sauces for meat and poultry include a horseradish sauce with a modern twist. Among the more unusual recipes in this section are quirky Quince Aioli and tangy fruit sauces such as Fresh Cranberry and Sour Cherry. For fish dishes, find out how to give old favorites like parsley and watercress sauces a fresh new appeal. This book also includes plenty of ideas for pasta sauces, from simple pesto to the intriguing Lemon and Vermouth sauce. You can also try some of the dressings, salsas, and dips that turn vegetables into a meal in themselves. For sheer indulgence, it's hard to beat the recipes for sweet sauces. Caramel sauce with an exotic touch of coconut and the wickedly luxurious Maple and Pecan Fudge sauce are among the recipes you can use to add the finishing touches to a dessert.
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