 | Sauces: Sweet and Savoury, Classic and New by Michel Roux
Buy new: £4.99 / Used from: £6.03 An absolutely reliable reference to the basic sauces, each of them turn out tastier than they should from the clear instructions; the range of sauces is a limited to a few types within each group
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 | Sauces: Classical and Contemporary Sauce Making by James Peterson
Buy new: £20.35 / Used from: £15.58 For me, this is the first point of reference - the range of sauces is broad and there is excellent instruction (and background) provided to supplement the recipes; not strictly classical but close
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 | Penguin Book of Sauces by Ambrose Heath
Buy used from: £0.01 I have a soft spot for this book - rather English in approach and subject matter, but makes for a nice change from French sauces
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 | Escoffier by Auguste Escoffier
Buy new: £59.54 / Used from: £42.49 A definitive source, but the recipes can be a little more elaborate with additional ingredients not generally seen in more recent offerings
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 | Le Repertoire De La Cuisine by L. Saulnier
Buy new: £12.76 / Used from: £6.99 A wonderful memory jogger about which sauce with which plate; only lists ingredients, no recipes
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 | Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (Larousse) by Prosper Montagne
Buy new: £39.00 / Used from: £35.99 This is a great historical reference, but the recipes are more akin to a list of ingredients and, like Saulnier, it relies on the cook's knowledge to finesse the proportions correctly
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 | The Sauce Bible: A Guide to the Saucier's Craft by David Paul Larousse
Buy new: £18.84 / Used from: £14.99 Frankly I feel ambivalent about this book - there's nothing wrong with the approach or coverage, but I feel uncomfortable about an author called Larousse when the book is not from the Larousse stable
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| Gastronomie pratique: études culinaires ; suivies de Traitement de lobésité des gourmands by Ali-Bab
This is a wonderful book with a modern structure and detailed recipes; many different sauces in a truly classic traditition; easily a match for Escoffier and more complete than Larousse Gastronomique
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 | Classical Cooking the Modern Way: Methods and Techniques by Philip Pauli
Buy new: £19.62 / Used from: £10.00 A textbook that covers the basics in a reliable way; having understood the structure of each dish, it gives confidence to experiment
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