Secret Sauce: How to make anything delicious

(Hardback)

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Maybe you're an accomplished cook. Maybe you're pretty average. Maybe you barely cook at all, but you can just about heat up two-minute noodles. This book is for you.

Because sauces, sambals, dressings and flavour-bomb butters have the ability to transform even the simplest dinner to a seriously delicious time and to make you look like you really know what you're doing.

Secret Sauce, by Condiment Queen Rosheen Kaul, is your shortcut to seriously delicious dinners, whatever your culinary skill level. Broken down by colour, these are the secrets to delicious eating, including Red (sambals, chilli oils, Asian-ish favourites), Green (salsa verde, chimichurri and friends), White and Beige (mayonnaise and friends, accompaniment sauces), Black and Brown (soy-based wonders) and Yellow and Orange (utterly butterly good). Over 50 recipes for killer condiments plus another 50 ideas for ways to use them give you the keys to the kingdom.

Author Bio

Rosheen Kaul is a leading Australian chef and coauthor of James Beard award-winning debut cookbook Chinese-ish. Born in Singapore to parents of mixed Asian heritage (Kashmiri, Peranakan Chinese, Filipino), she grew up between Melbourne, Malaysia, China and Indonesia. To her parents' horror she pursued a career in cooking, working at Lee Ho Fook, Smith & Daughters, Dinner by Heston Blumenthal and, most recently, Etta.