Disclosure / Disclaimer: I received this book, free of charge,from Callisto Press, for review, purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it, all opinions are my own.
About the Author:
A tasty world tour―with savory sauces!
Synopsis:
Take your next entrée further than it’s ever been before. The World Sauces Cookbook is here to help you top off your meals with 60 sumptuous sauces from all four corners of the globe―including Satay, Adobo, Creole Remoulade and Comeback Sauce, Baba Ghanoush, and Pesto Della Zia.
In addition to helpful prep tips and storage instructions, each sauce recipe comes complete with a flavor profile, spiciness index, and basic serving suggestions. Looking to really show off these sauces? The World Sauces Cookbook also comes with over 30 recipes for main dishes and sides meant to match with them.
The World Sauces Cookbook includes:
- A world of flavor―From Mexico and Germany to Kenya and Indonesia, sample 60 easy-to-make sauces originating in almost as many countries.
- Saucy suggestions―Learn how to make your sauces shine with helpful guidelines for flavors, spiciness, and best pairing options.
- Perfect pairings―Pick out the ideal plate to highlight each of your sauces with the help of 30+ recipes for delicious sides and entrées.
Discover how simple it is to bring flavors from all over the world right to your table with The World Sauces Cookbook.
Review:
This book contains 60 recipes for sauces that can be used as a base in dishes, as a topping for dishes, as spreads and condiments, or as marinades and mixes. They are all a part of a meal that adds the zing usually, the flavor, the punch. That without theme, it would just be a boring meal. They are what make world dishes unique and memorable. Stevens starts off with a few basic recipes, like for mayonnaise, and then turns to the world tour, covering all regions! Besides sharing the recipes, he shares little vignets of his life and how the recipes came to him.
Each recipe includes its prep time and how much it makes, as well as what types of flavors it has (sweet, savory, sour, spicy, creamy), it's heat index, and the type of sauce it is, BEFORE you get to the recipe, so you are warned! Followed by simple instructions, any level of cook can make most of the sauces. Cooks will love seeing the storage info, especially as to how LONG a sauce can keep, as well as repurposing tips for leftover sauce! For international ingredients, there are also tips on where to purchase and how to use them (so make sure you read a recipe thoroughly before deciding to make it, you may need an Amazon order. Lastly, serving and pairing ideas, for recipes in the book, are given, so you know what types of sides (veggies) and mains (meats) go well with each sauce! All in all, it's a great look at different foods from around the world, and what makes them great!
Recipe:
Summer time always means lots of summer squash and zucchini around our area, so this year we have another great way to use it up, by creating this great Ajika sauce, from Belarus, for Fall!
About the Author:
MARK C. STEVENS is an internationally published food writer, experiential traveler, and avid home cook. He combined his love affairs with travel and food by completing the Continent Grand Slam: visiting all seven continents in a year. When home, Mark is generally occupied with hosting parrilladas―Patagonian-inspired wood-fire barbecues―at his house in the Fairgrounds neighborhood of New Orleans.
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