Paul Gayler is renowned for taking fantastic flavors from around the world and translating them into tempting, approachable recipes. In The Sauce Book, he shows how to make over 300 sauces simply and without fuss. Starting with French classics such as mayonnaise, hollandaise, and velouté sauces, he covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a béarnaise. In later chapters he casts his gaze round the world to embrace everything from pesto, Thai ketchup, and Creole salsa to zabaglione and creamed caramel sauce. With a chapter on fundamentals such as how to prepare a good quality stock and ways of thickening a sauce, plus serving suggestions and tips, The Sauce Book means that none of us needs ever to reach for the jar on the grocery shelf again.

Paul Gayler is renowned for taking fantastic flavors from around the world and translating them into tempting, approachable recipes. In The Sauce Book, he shows how to make over 300 sauces simply and without fuss. Starting with French classics such as mayonnaise, hollandaise, and velouté sauces, he covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a béarnaise. In later chapters he casts his gaze round the world to embrace everything from pesto, Thai ketchup, and Creole salsa to zabaglione and creamed caramel sauce. With a chapter on fundamentals such as how to prepare a good quality stock and ways of thickening a sauce, plus serving suggestions and tips, The Sauce Book means that none of us needs ever to reach for the jar on the grocery shelf again.