Here’s what I found regarding 100 Beginner’s Black Garlic Sauce CookBook by Rossi Voss:
📘 Book Overview
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Author: Rossi Voss, creator of a series of beginner-focused sauce and cooking guides (Rossi Voss)
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Format & Price: Kindle edition (~$0.99); paperback likely in $10–$12 range (independent publishing) (Rossi Voss, American Book Warehouse, Books-A-Million)
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Content: Contains 100 distinct black garlic sauce recipes designed for approachable kitchen skill levels. The sauces may include marinades, dressings, dips, and classic applications using black garlic (Books-A-Million)
🤔 Pros & Considerations
✅ Pros
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Extensive variety: A broad selection of sauce styles (from sweet-savory to umami-rich marinades or dips), leveraging the unique flavor of black garlic.
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Beginner-focused: Step‑by‑step instructions tailored for those new to cooking with black garlic.
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Low-cost entry point: Kindle version priced attractively at $0.99.
⚠️ Considerations
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Limited review feedback: As an indie publication, mainstream ratings or detailed critiques remain scarce.
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Uncertain visuals: It’s unclear whether recipes include photos or visual walkthroughs, a common limitation in indie cookbooks.
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Sauce-only scope: Does not include full recipes beyond sauces—such as meal pairings or cooking techniques for using them in dishes like meat or pasta.
🌿 Understanding Black Garlic & Its Uses
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What it is: Aged garlic that turns deep brown‑black through a controlled fermentation process (typically weeks at ~70 °C and high humidity). It develops a sweet, date-like, umami-rich flavor without the pungency of fresh garlic (en.wikipedia.org, Amazon, vogue.com).
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Culinary versatility: Black garlic is used in dressings, aioli, marinades, hoisin-style sauces, and unusual pairings like black garlic aioli for steak or black garlic‑fig purées for roasted meats (seriouseats.com).
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Sample homemade sauce: A quick recipe uses balsamic vinegar, orange juice, honey, rosemary, and black garlic—cooked briefly for a silky sweet-savory sauce for fish or chicken (recipes.mercola.com).
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Healthful umami punch: Black garlic sauces are potent – only a small amount (about 1 tbsp) is typically needed per serving of protein or vegetables (cspi.org).
📊 At a Glance
| Feature | Details |
|---|---|
| Author | Rossi Voss |
| Format & Price | Kindle ~$0.99; Paperback ~$11 |
| Number of Recipes | ~100 black garlic‑based sauces |
| Target Audience | Beginners exploring black garlic cooking |
| Included Content | Sauces only; does not cover full meal recipes |
| Visual Content | Likely minimal or none |
🧭 Who Might Enjoy This Book?
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Great choice if you:
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Love cooking with flavors like black garlic.
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Want to explore a variety of sauces—from marinades to dressings—with umami depth.
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Prefer a compact, low-cost cookbook focused solely on sauces.
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Less ideal if you:
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Prefer cookbooks with full meals, pairings, or step-by-step photography.
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Want background on sauce usage in complete recipes like pastas, grilled meats, or bowls.
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🍴 Real-World Sauce Ideas & Tips
chef tip:
“I made tons of black garlic … it just melts into the jus and becomes magical!” — Reddit user on black garlic’s impact in savory dishes (epicurious.com, tiktok.com, American Book Warehouse, reddit.com)
simple recipe:
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Creamy vegan black garlic sauce: Blend soaked cashews, non-dairy milk, lemon juice, black garlic paste and fresh garlic into a thick sauce—excellent stirred into pasta or drizzled over roasted veggies (cookingbites.com)
✅ Ready to Try?
If you're excited about black garlic and sauces in general, this title is a low-risk starting point. Interested in more reliable black garlic recipes, photo-rich guides, or inspiration for pairing sauces with real dishes? Let me know—I'd be happy to recommend highly-rated cookbooks or trusted online recipes!