The Book of Dressings & Marinades

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Dressings and Marinades, starts with a brief introduction to the various basic types of dressings; and a similar introduction precedes the section on marinades. The book presents recipe suggestions for all different kinds of dressings and marinades, from yogurt dressings to fruit marinades. Special chapters are dedicated to oil and vinegar dressings, sour cream dressings, fruit and vegetable dressings, mayonnaise dressings, soft cheese dressings and dips, meat marinades, poultry and game marinades, fish marinades and vegetable marinades. Classics such as vinaigrette, blue cheese dressing, horseradish, dill and cucumber dressing, different kinds of mayonnaise and yogurt dressing, and cocktail, Greek, mustard, and sweet and sour dressing appear next to unique recipes such as apple and Madeira dressing, fig and Port ice cream, cherry cinnamon dressing, coconut lime dressing, fruits in wine, egg and walnut dressing, orange and sesame seed dressing, and saffron and pistachio dressing.

From almond yogurt dressing to walnut mayonnaise and yellow tarragon dressing, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of spicing up a meal with a great dressing - and at a relative bargain price, to boot. Also recommended: This series' installments on salads, sauces and dips and salsas.

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Dressings and Marinades, starts with a brief introduction to the various basic types of dressings; and a similar introduction precedes the section on marinades. The book presents recipe suggestions for all different kinds of dressings and marinades, from yogurt dressings to fruit marinades. Special chapters are dedicated to oil and vinegar dressings, sour cream dressings, fruit and vegetable dressings, mayonnaise dressings, soft cheese dressings and dips, meat marinades, poultry and game marinades, fish marinades and vegetable marinades. Classics such as vinaigrette, blue cheese dressing, horseradish, dill and cucumber dressing, different kinds of mayonnaise and yogurt dressing, and cocktail, Greek, mustard, and sweet and sour dressing appear next to unique recipes such as apple and Madeira dressing, fig and Port ice cream, cherry cinnamon dressing, coconut lime dressing, fruits in wine, egg and walnut dressing, orange and sesame seed dressing, and saffron and pistachio dressing.

From almond yogurt dressing to walnut mayonnaise and yellow tarragon dressing, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of spicing up a meal with a great dressing - and at a relative bargain price, to boot. Also recommended: This series' installments on salads, sauces and dips and salsas.