The source for sauces

The list author says:
	"An absolutely reliable reference to the basic sauces, each of them turn out tastier than they should from the clear instructions; the range of sauces is a limited to a few types within each group"

The list author says:
	"For me, this is the first point of reference - the range of sauces is broad and there is excellent instruction (and background) provided to supplement the recipes; not strictly classical but close"

The list author says:
	"I have a soft spot for this book - rather English in approach and subject matter, but makes for a nice change from French sauces"

The list author says:
	"A definitive source, but the recipes can be a little more elaborate with additional ingredients not generally seen in more recent offerings"

The list author says:
	"A wonderful memory jogger about which sauce with which plate; only lists ingredients, no recipes"

The list author says:
	"This is a great historical reference, but the recipes are more akin to a list of ingredients and, like Saulnier, it relies on the cook's knowledge to finesse the proportions correctly"

The list author says:
	"Frankly I feel ambivalent about this book - there's nothing wrong with the approach or coverage, but I feel uncomfortable about an author called Larousse when the book is not from the Larousse stable"

The list author says:
	"This is a wonderful book with a modern structure and detailed recipes; many different sauces in a truly classic traditition; easily a match for Escoffier and more complete than Larousse Gastronomique"

The list author says:
	"A textbook that covers the basics in a reliable way; having understood the structure of each dish, it gives confidence to experiment"