Trade in Yours
For a £0.25 Gift Card
Trade in
Have one to sell? Sell yours here
Sorry, this item is not available in
Image not available for
Colour:
Image not available

 
Tell the Publisher!
I’d like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Paul Gayler's Sauce Book: 300 World Sauces Made Simple [Paperback]

Paul Gayler
4.3 out of 5 stars  See all reviews (43 customer reviews)

Available from these sellers.


Trade In this Item for up to £0.25
Trade in Paul Gayler's Sauce Book: 300 World Sauces Made Simple for an Amazon.co.uk gift card of up to £0.25, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Book Description

16 Oct 2008
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.


Product details

  • Paperback: 192 pages
  • Publisher: Kyle Cathie; new edition edition (16 Oct 2008)
  • Language: English
  • ISBN-10: 1856268004
  • ISBN-13: 978-1856268004
  • Product Dimensions: 21 x 25.5 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Bestsellers Rank: 137,626 in Books (See Top 100 in Books)

More About the Author

Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London. Paul's latest book is 'A Passion for Potatoes'. His earlier books for Kyle Cathie, which include 'World in Bite Size', 'Pure Vegetarian', 'Hot! Hot! Hot!' and 'Flavours', have been translated into 10 languages and have sold 500,000 copies worldwide. Paul has appeared on BBC2's Saturday Kitchen and Radio 4's VegTalk, as well as being a judge on ITV's Chef of the Year.

Product Description

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

About the Author

Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London. This is his eighth book for Kyle Cathie; his earlier titles, which include World in Bite Size, Pure Vegetarian, Hot! Hot! Hot! and Flavours of the World, have been translated into 10 languages and sold 500,000 copies worldwide. Paul has appeared on BBC2's Saturday Kitchen and Radio 4's VegTalk, as well as being a judge on ITV's Chef of the Year.

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more


Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most Helpful Customer Reviews
11 of 13 people found the following review helpful
4.0 out of 5 stars Just as it says 19 Oct 2008
By Mrs. R.
Format:Paperback|Vine Customer Review of Free Product (What's this?)
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.
Comment | 
Was this review helpful to you?
1 of 1 people found the following review helpful
5.0 out of 5 stars Smooth s as a good velouté 27 Sep 2008
By Charles Vasey TOP 500 REVIEWER VINE VOICE
Format:Paperback|Vine Customer Review of Free Product (What's this?)
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.
Comment | 
Was this review helpful to you?
1 of 1 people found the following review helpful
5.0 out of 5 stars PG's Tips 24 Sep 2008
By OEJ & SKY TOP 500 REVIEWER VINE VOICE
Format:Paperback|Vine Customer Review of Free Product (What's this?)
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.
Comment | 
Was this review helpful to you?
By Caliaudio VINE VOICE
Format:Paperback|Vine Customer Review of Free Product (What's this?)
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 stage. Gayler is a genius, and he provides easily-followed instructions for recreating authentic-tasting recipes from a jaw-dropping range of cuisine traditions. It's one of those cookbooks that will keep coming off the shelf, destined for subsequent editions. Nearly essential.
Comment | 
Was this review helpful to you?
Most Recent Customer Reviews
5.0 out of 5 stars 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
Published on 4 Dec 2011 by alistairrs
4.0 out of 5 stars 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 on 20 Aug 2010 by Mr. A. K. N. Bernhardt
3.0 out of 5 stars 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
5.0 out of 5 stars 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
4.0 out of 5 stars 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
Published on 31 May 2009 by red_monkey
4.0 out of 5 stars 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
4.0 out of 5 stars 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
3.0 out of 5 stars 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
3.0 out of 5 stars 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
3.0 out of 5 stars Strange concept, difficult to give a fair review
At first I thought we would have fun trying this out and reviewing this book but, alas, it didn't turn out so. Read more
Published on 14 Nov 2008 by Mr. Nadim Bakhshov
Search Customer Reviews
Only search this product's reviews
ARRAY(0xb42db4ec)

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
Topic:
First post:
Prompts for sign-in
 

Search Customer Discussions
Search all Amazon discussions
   


Look for similar items by category


Feedback