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From avocado dip to onion sauce
Whether hot or cold, many dishes only become a real treat with the right sauce. Of course, not all sauces are the same.
Modern cuisine knows a variety of "companions" that complete the respective dishes, be it by rounding off the taste, be it by harmonization or even intentional contrast.
250 sauces are presented in the book "Saucen selbst gemacht" by Eva Gaigg and Franz Schauer, ranging from classics like Béchamel and Hollandaise to exotics like Ajvar or Moroccan paprika sauce.
In addition to all the classic hot and cold sauces, you will find recipes for chutneys, relishes, pestos, dips and dressings that have become an indispensable part of contemporary cuisine. Would you like a taste? How about a pumpkin chutney, a zucchini melon relish, a basil pesto, a caviar dip, an original Greek tzatziki or simply some ketchup, homemade of course!
Gaigg, as a hunter's wife and nature-loving person prefers healthy products from the forest, meadow and garden. What nature offers is processed into homemade delicacies. The pallet reaches thereby from jams, juices, liquors up to sauces, Chutneys, Pesto and much more besides.
Two-hooded chef Franz Schauer ran the Rautnerwirt in Going-Kitzbühl until 1996 and the Restaurant Schauer in Graz from 1996 to 2004. Currently, the native Styrian develops recipes for the monthly cooking magazine "Kochen undamp; Küche" and organizes cooking courses