Secret Sauce

How to Make Anything Delicious

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Rosheen Kaul

Secret Sauce

How to Make Anything Delicious

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Unbelievably delicious dressings, chilli sauces, sambals and flavour bombs, as well as all the dishes to dollop them on and baste them in, from star chef and James Beard award-winner.

Autorenporträt

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Produktbeschreibung

Unbelievably delicious dressings, chilli sauces, sambals and flavour bombs, as well as all the dishes to dollop them on and baste them in, from star chef and James Beard award-winner.

Produktdetails

Produktdetails
Verlag: Murdoch Books
Seitenzahl: 240
Erscheinungstermin: 23. September 2025
Englisch
Abmessung: 247mm x 185mm x 28mm
Gewicht: 876g
ISBN-13: 9781761500497
ISBN-10: 176150049X
Artikelnr.: 73389245

Herstellerkennzeichnung
Libri GmbH
Europaallee 1
36244 Bad Hersfeld
gpsr@libri.de

Produktdetails

Verlag: Murdoch Books
Seitenzahl: 240
Erscheinungstermin: 23. September 2025
Englisch
Abmessung: 247mm x 185mm x 28mm
Gewicht: 876g
ISBN-13: 9781761500497
ISBN-10: 176150049X
Artikelnr.: 73389245

Herstellerkennzeichnung
Libri GmbH
Europaallee 1
36244 Bad Hersfeld
gpsr@libri.de

Autorenporträt

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.