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 begin to finish, and Each ingredient and Each step is shown from above in full color so it is as true to life as imaginable — identical to a real cooking course. Written instructions accompany every recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to every “class.”
My Cooking Class replicates a professional cooking course and will turn into how home cooks learn how to prepare dishes and meals. Each 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 crucial element of Each good cook’s repertoire. Sauce Basics explains the basics of making all types of sauces and shows how one can 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
