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Sauce Book: 300 World Sauces Made Simple
     

Sauce Book: 300 World Sauces Made Simple

by Paul Gayler
 

The Sauce Book shows how to make 300 sauces simply and without fuss, while preserving the impeccable balance of flavors that has become Paul's trademark. Starting with French classics such as mayonnaise, hollandaise and veloute sauces, he covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a bearnaise. With this

Overview

The Sauce Book shows how to make 300 sauces simply and without fuss, while preserving the impeccable balance of flavors that has become Paul's trademark. Starting with French classics such as mayonnaise, hollandaise and veloute sauces, he covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a bearnaise. With this delicious book on world sauces it means that none of us needs ever to reach for the jar on the grocery shelf again.

Editorial Reviews

Publishers Weekly
Starred Review.

Though hardly the first book on the topic, Gayler (The World in Bite Size, Pure Vegetarian, The Gourmet Burger) has certainly crafted one of the most accessible guides to sauces, organized by region (French classics, the Americas, Asia, etc.) and ready to enhance meals in 300 different ways. Tentative cooks will benefit from Gayler's straightforward approach and often simple recipes-most call for only a handful of ingredients-and should be whipping up classics like Greek Avgolemono, Argentinian chimichurri or Mornay sauce in no time. After mastering basic sauces like veloute, bechamel and mayonnaise, Gayler uses just a few adjustments to expand new cooks' repertoire with red pepper bearnaise, remoulade and a lusty saffron beurre blanc. A handful of complementary recipes are also provided, giving cooks plenty of excuses to whip up a sauce: garlicky, black-olive laced tapenade is paired with sea bass on toast, zesty Romescu makes a solid match for a swordfish entree, and hoisin is a natural for roast duck. Readers long mystified by the creation and proper employment of sauces will find this an indispensable resource, and those who've been discouraged by aggressively technical sauce manuals will find Gayler a highly approachable guide.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9781904920847
Publisher:
Kyle Cathie Limited
Publication date:
02/16/2009
Edition description:
Original
Pages:
224
Product dimensions:
8.30(w) x 10.10(h) x 1.00(d)

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Meet the Author

Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London, England. Paul is the past winner of a Gourmand World Cookbook Award and a Guild of Food Writers Book of the Year Award.

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