Product Description

Sauces can be daunting for even experienced cooks, but Paul Gayler - with his passion for truly original food - leads us gently through the potential minefield. Paul is renowned for taking fantastic flavours from around the world and translating them in tempting, approachable recipes and in this new book he shows how to make over 200 sauces simply and without fuss. While paying due attention to the traditional, he always encourages us to try something different - such as blueberries instead of redcurrants in Cumberland sauce or mint rather than parsley in chimichurri. Those with a sweet tooth will also find plenty to delight them, with delicately vanilla-flavoured creme anglaise, luscious fruit coulis and lip-smacking chocolate sauces.

Product Details

• Amazon Sales Rank: #11845 in Books
• Published on: 2008-10-16
• Original language: English
• Binding: Paperback
• 192 pages

Review
Paul Gayler's excellent Sauce Book. What a great idea! I can never think up sauces for things and here's a dedicated book with over 300 of them --The Observer Food Monthly

About the Author
Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London. This is his eighth book for Kyle Cathie; his earlier titles, which include World in Bite Size, Pure Vegetarian, Hot! Hot! Hot! and Flavours of the World, have been translated into 10 languages and sold 500,000 copies worldwide. Paul has appeared on BBC2's Saturday Kitchen and Radio 4's VegTalk, as well as being a judge on ITV's Chef of the Year.

Customer Reviews

excellent
Among so many cookbooks, one just on sauces is a novel and clever idea. Having tried several with success, I find these recipes, from around the world, very useful.

A must-have book I never knew I needed
Like it says in the title, this is absolutely a 'must have' book - and yet I never really knew how much I needed it until it arrived.

I've been happily cooking away for the past ten years or so with nary a sauce book in sight. But I was surprised to find my culinary life was much enriched by the arrival of this book - a book that's pitched high enough to appeal to really very good cooks, yet is also accessible enough for the novice (me!).

I know I won't make every sauce in this beautiful book. I will probably dabble among the easier options and enjoy them, without really bothering about the sauces that require more exotic ingredients or kitchen skills I just don't have. And the beauty of this book is that it's fine! It works. In a similar way, I'm sure that a chef with very advanced skills would also find recipes to intrigue and inspire them.

Also, I would just like to add that this is a real pleasure to read. I took it to bed and went through it from cover to cover. Beautifully photographed and described sauces. I think they'll liven up my cooking enormously!

Source for Sauce
I am not a cook, but I am married to an excellent cook and I benefit from her use of natural ingredients enhanced by sauces, marinades, dips, dressings etc. and particularly from her home-made chutneys from gooseberries or rhubarb. I appreciate my wife's nicely balanced and finely flavoured food, and on the basis of Paul Gayler's Sauce Book she assures me this could get even better!

The book is well produced on good paper with practical wipe-clean covers that open to enable it to lie down. The chosen `geographical' sequence promotes a browsing approach pleasantly suited to salivating over tempting photographs instead of a more traditional layout that would group sauces to make it easier to determine which sauces go with which meats, vegetables, fruits etc. A workmanlike index helps overcome any unfamiliarity with categorising of sauces.

Practically Paul Gayler commences with stock as the foundation of sauces. He recognises difficulties in sourcing ingredients but he emphasises the importance of well-flavoured stock and urges readers not to underestimate this element. He outlines the wide variety of sauces, gives advice on tastes, consistencies etc. and on kitchen equipment - and he gives tips on avoiding and correcting disasters. In sequence Paul Gayler starts geographically with France as the source from where the sauces common in the West were first developed, and he moves to other parts of the globe to introduce sauces and derivatives including `fusion' of different sauces. For his 300 world sauces there are recipe instructions on ingredients and methods of preparation together with suggestions on accompaniments In spite of the title claim for being "made simple" this is likely to be most appealing to more experienced cooks. However my wife reckons recipes will be readily understood, and she welcomes advice on additions and alternatives to the basic sauces. I am going to have to buy her a new blender if she is to be persuaded to make her own pesto from first principles, but she admits to being inspired to try others including some of the sweet sauces. I am looking forward to my wife experimenting - and to me tasting!