- Paperback: 192 pages
- Publisher: Kyle Cathie; new edition edition (16 Oct. 2008)
- Language: English
- ISBN-10: 1856268004
- ISBN-13: 978-1856268004
- Product Dimensions: 22.5 x 1.8 x 25.5 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (43 customer reviews)
- Amazon Bestsellers Rank: 390,270 in Books (See Top 100 in Books)
Paul Gayler's Sauce Book: 300 World Sauces Made Simple Paperback – 16 Oct 2008
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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.
Top Customer Reviews
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.
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.
Also, there are in different sections according to regions:
French Classics,Europe & The Mediterranean,The Americas,Asia,The Pacific Rim, East Meets West & sweet sauces.
There's also a conversion chart at the end.
You can find most of the basic sauces such as Hollandaise,Bearnaise, mayonnaise sauces (all with different variations),cumberland, spicy cranberry, mint, pesto, carbonara, tahini, old-fashioned bread sauce as well sweet & sour, teriyaki & Hoisin sauce.
Amongst the sweet sauces, there's coulis, butterscotch,creme patissiere, syrups,a few fruit sauces & sweet butter compounds (& a few variations).
There's also recipes with some sauces.
Amongst the more unheard of sauces,there's fonduta,agliata, harissa, creole, sofrito, nam jim, raita & adobo.
I think this book would have been better if it had been categorized differently, that is: sauces for chicken, red meat, steak, fish etc.
I didn't recognise alot of the sauces but I'm not a great cook. But they can be a great source of inspiration for meals as the author sometimes suggests what the sauces would be great with.
What I liked most about this book is, although it's fairly international, most of the ingredients are quite readily available.
Most Recent Customer Reviews
I've just received the book and read through it. It seems to have a selection of modern and classic recipes. Very happy with it. I can see myself using it often.Published 16 months ago by Anuradha Bhatt
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
As I like cook books anyway this book stood a good chance of making a good impression with me. It did. Read morePublished on 20 Aug. 2010 by Andy B
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
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 morePublished on 8 Jun. 2009 by Dibdobbs
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
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 morePublished on 25 Feb. 2009 by Pieter Hounslow
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 morePublished on 24 Dec. 2008 by Caliaudio
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 morePublished on 26 Nov. 2008 by Gabrielle O