- Paperback: 192 pages
- Publisher: Kyle Cathie; new edition edition (16 Oct 2008)
- Language English
- ISBN-10: 1856268004
- ISBN-13: 978-1856268004
- Product Dimensions: 25.4 x 20.4 x 1.8 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (45 customer reviews)
- Amazon Bestsellers Rank: 59,047 in Books (See Top 100 in Books)
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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
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.
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Customer Reviews
Most Helpful Customer Reviews
11 of 12 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
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As someone who has adequate culinary skills and seek guidance and inspiration from cookery books that like to keep things simple, I was intrigued by one that focuses on a fundamental aspect of good cuisine, sauces. This British chef with a background in 'Eurasian' cooking dishes has taken the approach to break down the sauces into regions. Focussing initially on the French classics he takes us through the fundamentals, before building up to more experimental with the 'fusion' sauces. This is as an approach which not only provides those who are unfamilar with the structure of sauces, but assists in building up the confidence of those less experienced in an aspect of cooking which can cause so many difficulties. By structuring the book in this way also allows the author to give variations of the main sauce to allow a budding chef to impress with a different take on a traditional concept. Paul gives further depth by giving the odd full recipe to demonstrate how to incorporate the sauce into a full dish. There are a few valuable tips which will be particularly helpful when things fall apart and you might be able to salvage the mess. This is a well thought out cook book, aimed at those looking to build confidence to sauces from hand rather than grabbing a jar from the supermarket shelf. My one gripe is that there could have been a more dedicated section to British sauces. What I look for from a cook book are recipes which are achievable but create memorable dishes and the content to bring you back time and time again to inspire and develop your culinary skills, this book accomplishes this.
1 of 1 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
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This is an extremely comprehensive collection of sauce recipes. The individual recipes are clear and straightforward and cover sauces (cooked and assembled cold) from around the world. I particularly liked the final chapter of fusion sauces that demonstrates how flavours, ingredients and techniques from different cuisines can be successfully and excitingly combined. This is going to get a lot of use.
1 of 1 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
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Cook books today have cracked the physical appearance with lots of a cooking pan porn as the dishes are deliciously displayed. What is sometimes a wee bit weaker is the text, sometimes from an author who is a little short in the cooking department but presumably went to school with the publisher. Paul Gayler is executive chef at the Lanesborough (what used to be St George's Hospital for Officers at Hyde Park) so I think we can give him a tick on that score. The next potential problem can be an overly-exacting requirement for amateur cooks to become pātissiers(or whatever). Gayler is very keen on you making a good stock (and tells you how) but I guess a lot of us may dodge that one; even though he gives annoyingly good reasons for such perfection.
Where the book really comes alive though is in its range of sauces which are generally geographical. The French classics become their own continent (which seems only reasonable) and there is a final section on sweet sauces. Otherwise we are off through 300 sauces around the globe. I found this very useful indeed because one's strengths as a cook are often limited to particular cuisines; folks of my age started with the Penguin French Cookery two volumes and moved out, encountering Italy, and then even Britain (sometimes). But this book will leap you into Asia or the Americas and wherever you go the recipes are still simple and effective. Finally, there are useful "PG Tips" (as bad a pun as one might wish for) for better cooking, especially useful being the one's for dealing with separated or curdled sauces.
I was impressed and it goes into the stack of books from which I will actually cook.
Where the book really comes alive though is in its range of sauces which are generally geographical. The French classics become their own continent (which seems only reasonable) and there is a final section on sweet sauces. Otherwise we are off through 300 sauces around the globe. I found this very useful indeed because one's strengths as a cook are often limited to particular cuisines; folks of my age started with the Penguin French Cookery two volumes and moved out, encountering Italy, and then even Britain (sometimes). But this book will leap you into Asia or the Americas and wherever you go the recipes are still simple and effective. Finally, there are useful "PG Tips" (as bad a pun as one might wish for) for better cooking, especially useful being the one's for dealing with separated or curdled sauces.
I was impressed and it goes into the stack of books from which I will actually cook.
Most Recent Customer Reviews
sauces for course
the best sauce book I have found
its the third time I have bought it
It fell in water twice so waterproofing would be great
the zhoug from Yemen is great with... Read more
its the third time I have bought it
It fell in water twice so waterproofing would be great
the zhoug from Yemen is great with... Read more
Published 6 months ago by alistairrs
A cook's book
As I like cook books anyway this book stood a good chance of making a good impression with me. It did. Read more
Published 21 months ago by Mr. A. K. N. Bernhardt
300 World Sauces
Step by step, easy to use recipes. Quite varied but could have done with more everyday sauces for family meals.
Published on 19 Feb 2010 by Jane Aland
Brilliant book, excellent layout, fab tips ... worth the money
I have tons of cookery books, and only a few actually stay on the side in the kitchen, and this is one of them. Read more
Published on 8 Jun 2009 by Dibdobbs
Good reference
A nicely laid out, easy to follow sauce book.
It starts off with your basic sauces (bechamel, mayonnaise, gravy etc) before taking you through the world of sauces. Read more
It starts off with your basic sauces (bechamel, mayonnaise, gravy etc) before taking you through the world of sauces. Read more
Published on 31 May 2009 by red_monkey
simple sauces
A beautifully laid out book with lavish illustrations. One has to question the claim that the recipes are "made simple" but to be fair, I am not a saucier! Read more
Published on 25 Feb 2009 by Pieter Hounslow
Almost essential addition to your cookbook library
Many recipes that include complex sauces are pared down to the basics in other cookbooks. This book takes the sauces themselves - the soul of each meal - and puts them centre... Read more
Published on 24 Dec 2008 by Caliaudio
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. Read more
Published on 26 Nov 2008 by Gabrielle O
Nice idea, if you have the time
I got this book as my wife is enjoys her cooking and I thought this would cover an area that most people take for granted. Making sauces! Read more
Published on 21 Nov 2008 by D. Gilman
I didn't know there were that many sauces
I couldn't believe it when I received this recipe book - it's huge!! I had no idea there were that many sauces. Read more
Published on 15 Nov 2008 by SlayerKat
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