Customer Review

9 of 10 people found the following review helpful
5.0 out of 5 stars The Essence of Menu Choice, 20 Mar. 2007
This review is from: Sauces: Sweet and Savoury, Classic and New (Paperback)
When choosing a menu selection, how often do we linger over the sauce description that accompanies a meat or fish dish? Personally speaking ... each and every time. Without trying, it is the prospect of a sauce taste-explosion that swings me - Light Lamb Gravy scented with Lavender Honey has to be more appealing than Lamb in a Tasty Sauce; and so it goes on. This book has revolutionised the way that I choose what we eat. Almost the best way to explore this book is to read through the various sauce recipes and then hope that it goes with what we have in the fridge. A better way is to select the meat or fish that you fancy and then hot-foot it to the clever index that stipulates which sauces go with which meat/fish. The world is your oyster with this book - but I would say that it is important to have a good amount of culinary expertise. This is not a book for start-out beginners - too frustrating and difficult without understanding the fundamentals. However, any beginner who buys the book and enjoys at least one of the sauces will soon want to be an assured cook - if only to enjoy the result. In essence ... the sauce is not a bystander, it is absolutely fundamental. And absolutely worth it. The book contains the wow factor many many times over.
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