This was exactly what I needed, it came up at just the right time. I have been trying to improve my culinary skills in recent times and one of the things that I had already figured out was that a decent sauce can transform an otherwise bland dish - but I didn't know what to do about it. Thanks to Paul Gayler and his Sauce Book, now I do. For example, chicken is a meat that really needs a quality sauce to give of its best and with this handy book I can not only do a variety of new things with chicken dishes but also make a tasty stock too. And being a particular lover of all things Italian, particularly with regard to pasta, it's great to have new ideas or just basic advice for pesto, Sicilian tomato sauce, carbonara sauce, agliata and ragu bolognese. But it enables me to create meals (or styles) that I would otherwise have had no idea how to make, from other European countries such as Greece and Turkey. There are recipes and instructions for sauces the world over, guidelines on how to vary the thickness according to taste or requirement, tricks of the trade, and how to make sauce ahead of time in order to be more efficient on the day.
My only criticism is the slightly less than helpful contents and indexation; it could have been structured better to enable the user to find a specific type of sauce more easily. But with familiarity I am sure that this would no longer be a concern. Despite this, it's without doubt a really useful kitchen addition and a book that I will be using regularly.