Savvy sauces and Grevies

The book explains the difference between sauces and gravies, different ways to thicken them for specific uses, how to make different types of each with specific recipe examples,making and using the 5 basic French "Mother' sauces with derivations to the third generation, how to use sauces to your advantage in many ways,including leftovers and special diets, including tips for busy or novice cook More

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About Joy Wielland

Joy Wielland

Born into a family that loved traveling and tasting different cuisines, Joy Wielland grew up with an appreciation of food. Years in Italy doing graduate work gave her the chance to explore the different regional dishes of that country as well as those of other countries in Europe, and transformed a pleasant pastime into a lifelong hobby by inspiring her to cook. The hobby became a business in 1999, when frustrated by an “empty nest” she trained, joined the United States Personal Chef Association and opened Suddenly Supper Personal Chef Service. Joy admires people, especially parents, who are focused on careers, while trying to maintain a traditional home environment.

She wrote her menu cookbook Dinners With Joy hoping to help them by making all aspects of the evening meal preparation stress free. Her blog Kitchen $centse at also addresses the problem of coping with rising food prices, its motto is ”Creating Wonderful Scents, While Saving Cents by Using Sense.” She advocates controlling food costs through organized planning and informed shopping and has written a book on this subject as well as others on different aspects of food preparation.

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