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Index
Title Page Copyright Page Contents Foreword by Susan Puckett Introduction PART ONE: EXPLORING THE WORLD OF SAUCES 1 Asia, Indian Subcontinent, and Oceania Pomegranate-Beet Raita Coconut Curry Tikka Masala Mango Chutney Black Bean Sauce Ponzu Tonkatsu Gochujang “Seong” Sauce Nuoc Mam Cham Yellow Kroeung Nam Jim Satay Sambel Ulek Adobo Sauvignon Blanc Cream Sauce 2 Americas Huckleberry Sauce “Catch-All” Barbecue Sauce ’Merican Cheese Sauce Creole Remoulade and Comeback Sauce Green Chile “Chacon” Butternut-Beet Sauce Mojito Jerk “Store” Sauce Mole Poblano de mi Abuelo Tomatillo Salsa Verde Guasacaca Salsa de Mani Pebre Chimichurri Salsa Criolla 3 Middle East, Africa, Eastern Mediterranean, and Caucasus Tkemali Haydari and Cacik Muhammara Jajik Khoresh Fesenjoon Baba Ghanoush Hummus bi Tahina Filfel Chuma Chermoula Rouge Harissa Verte Toum Zhoug Berbere Spiced Sauce Tomato “Simba Kali” Sauce Monkey Gland Sauce 4 Europe Ragù della Nonna Pesto della Zia Romesco Salsa Vizcaína Sauce Forestière Piri Piri Whiskey Sauce Fondue à la Bière Apple Gastrique Sauce Liégeoise Grüne Soße Senfsauce Rødgrød Lingonsås Pepparrotsås Ajika PART TWO: USING THE SAUCES FOR EVERYDAY RECIPES 5 Meat and Poultry Grilled Flanken-Style Ribs Skirt Steak a la Parrilla Sautéed Thin-Cut Pork Chops Stovetop Lamb Loin Chops Turkey Breast Scaloppini Style Pan-Seared Boneless Chicken Thighs Pan-Seared Crispy-Skin Duck Breast 6 Seafood Wild Salmon Four Ways 1 Salmon in Parchment 2 Grilled Salmon 3 Baked Salmon 4 Pan-Seared Salmon White Fish Four Ways 1 White Fish in Parchment 2 Grilled White Fish 3 Baked White Fish 4 Pan-Seared White Fish Stovetop Mussels Sautéed Shrimp Pan-Seared Sea Scallops 7 Vegetables Vegetable Stir-Fry Mixed Green Salad Pan-Roasted Veggies Bell Pepper Egg Boats Hand-Cut Zucchini Noodles Potatoes Four Ways 1 Oven-Baked Potato Chips 2 Duck Fat Fries 3 Smashed Garlic Red Potatoes 4 Roasted Fingerling Potatoes 8 Legumes, Beans, and Grains Fluffy Couscous Quinoa and Lentils Homemade Pasta Noodles Black Beans and Wild Rice Hand-Rolled Gnocchi World Pantry Measurement Conversions The Dirty Dozen and the Clean Fifteen™ References Resources Acknowledgments About the Author
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