Sweet Sauces and Dessert Garnishes, World Sauces and Condiments, Specialty Sauces (350 recipes): Sauces and Condiments Volume Four Hardcover – November 22, 2025

Sweet Sauces, World Flavors & Modern CreationsSauces and Condiments • Volume Four – 350 RecipesWhat if you had, in a single volume, everything from crème anglaise and caramel to XO sauce, chimichurri, vegan hollandaise, and molecular “airs”?In Sweet Sauces and Dessert Garnishes, World Sauces and Condiments, Specialty Sauces, Adrien L. Beaulieu brings together 350 precise, numbered recipes that bridge classic French technique, global traditions, and contemporary culinary innovation.Designed for both professional kitchens and serious home cooks, this volume is structured as a working reference: stable formulas, clear categorizations, and variations organized by family, origin, and use.Part 1 – Sweet Sauces & Dessert Garnishes (SC-651 to SC-750)All the essentials for pastry plates, ice creams, entremets and plated desserts:Crème anglaise & derivatives: classic, chocolate, coffee, vanilla, citrus, pistachio, rum, Grand Marnier, matcha, rose, violet…Caramels: salted butter, liquid caramel, dry caramel, citrus, rum, whisky, smoked, maple, nutty and spiced versions.Chocolate sauces: ganache-style, dark, milk, white, with orange, mint, chili, praline, coconut, red berries, whisky…Fruit coulis & dessert sauces: exotic blends, orchard fruits, berries with spices and herbs, banana–rum, mango–mild curry, fig–honey, passion fruit, wine-infused fruit sauces, chestnut, black sesame, gingerbread, caramelized biscuit, and more.A complete arsenal to finish and plate desserts with precision, texture and aromatic nuance.Part 2 – World Sauces & Condiments (SC-751 to SC-900)A structured tour of Asia, the Mediterranean, the Americas and Europe through their emblematic sauces and dips:Asia: teriyaki, hoisin, ponzu, yakitori, tonkatsu, nuoc mam and nuoc cham, pad thai, nam jim, laksa, gochujang, doenjang, katsu curry, Thai sweet chili, satay, vindaloo, tikka masala, korma, sambal, rendang and more.Mediterranean & Middle East: tzatziki, tahini, hummus variations, baba ganoush, chermoula, muhammara, skordalia, labneh, za’atar and olive oil, amba, toum, romesco, ajvar, mojo sauces, matbucha…Americas: classic and regional BBQ sauces, ranch, green goddess, pico de gallo, salsas, guacamole, chimichurri, mole poblano (simplified), Cajun and Creole sauces, hot sauces, jerk, huancaína, aji, sofrito, maple–whisky and more.Europe (outside France): pesto, gremolata, puttanesca, carbonara, amatriciana, arrabbiata, cacio e pepe, Scandinavian dill sauces, horseradish, Cumberland, mint sauce, HP-style sauce, Belgian and Dutch snack-bar classics, tartar and remoulade variations.Each recipe is integrated into its culinary context while remaining calibrated and reproducible.Part 3 – Light, Vegan & Modern Technical Sauces (SC-901 to SC-1000)For contemporary kitchens, diet-conscious menus and avant-garde plating:Light & “healthy” sauces: lighter béchamel, demi-glace, bolognese, mayonnaise, BBQ, caramel and chocolate; yogurt-based sauces, oil-free vinaigrettes, reduced-fat coulis and fruit sauces without added sugar.Vegetarian & vegan sauces: vegan mayonnaise, béchamel, hollandaise, carbonara, “cheesy” cashew sauce, vegan beurre blanc, pesto, tartar, béarnaise, BBQ, sweet sauces, and more.Modern techniques & creations: stabilized emulsions, foams and “airs”, gels and pearls, gastriques, smoked sauces, lacto-fermented and kombucha-based sauces, barrel-aged sauces, sous-vide sauces, texturized, clarified and spherified preparations, plus signature and fusion sauces. Read more