Paul Gayler's Sauce Book shows how to make 150 sauces simply and without fuss, while preserving the impeccable balance of flavours that has become Paul's trademark. With a chapter on fundamentals, plus serving suggestions, Sauce Book means that none of us needs ever to reach for the jar on the supermarket shelf again.
300 foolproof recipes from around the world for sauces, from hollandaise to caramel. Suitable for novice cooks, this covers all the basics and fundamentals, whilst also suggesting variations for more adventurous cooks.
