Vegan sauces, gravies and condiments: Terra vegan series by Nemo - Vol. 6 - uk english version - Italian vegan cuisine #927236

Sauces, Gravies and Condiments is a journey into the deepest soul of vegetable cuisine: the one that transforms a few ingredients into harmony. Sauces are not a detail, but the language of taste, the meeting point between technique, memory and creativity. In this volume, Nemo accompanies the reader through dozens of preparations that restore life and value to one of the oldest gestures in cooking: seasoning. Every sauce, every gravy, every cream is born as an act of balance between the earth and the table, between the natural flavour of the plant and the hand of the person who transforms it.
The book offers a selection of recipes designed for all occasions: from classic bases such as mayonnaise and vegetable cream to fresh emulsions, from pestos to dressings, from hot sauces to spicy and smoked sauces. The techniques explained allow us to understand how plant-based cooking is not a sacrifice, but a rediscovery. Animal derivatives are not needed to achieve consistency, body and taste: all you need is knowledge, respect and a little patience. Each page teaches us that authentic flavour comes from living matter and that the balance between acidity, sweetness and aroma is the real secret of conscious cooking.
The introduction and theoretical sections explain the fundamental principles of emulsion, natural preservation and the use of vegetable fats. This is followed by over twenty recipes illustrated with technical instructions, variations, timings and practical notes. Everything is structured as a journey: from the simplest to the most complex preparations, to the great classics reinterpreted in a vegetable key, such as ragù, teriyaki, natural ketchup and barbecue sauce.
Each preparation becomes a lesson in balance. The reader learns to mix, blend, bind and flavour, understanding that cooking with vegetables means communicating with nature, not dominating it. The philosophy that runs through the book is that of listening: listening to the ingredient, its timing, its voice.
Salse, Sughi e Condimenti is not just a recipe book, but a poetic and technical manual dedicated to those who want to breathe new life into their everyday cooking. It is an invitation to rediscover slowness, simplicity and gratitude for what grows. In every sauce there is the memory of the earth, the measure of respect and the joy of a cuisine that speaks of freedom. This volume demonstrates that vegetable cuisine is not an alternative: it is the future of taste, made up of balance, awareness and love for every ingredient.