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Paul Gayler's Sauce Book: 300 World Sauces Made Simple Paperback – 16 Oct 2008

4.3 out of 5 stars 43 customer reviews

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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: 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)
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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.

Customer Reviews

4.3 out of 5 stars
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Top Customer Reviews

By O E J TOP 500 REVIEWERVINE VOICE on 24 Sept. 2008
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.
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By Charles Vasey TOP 500 REVIEWERVINE VOICE on 27 Sept. 2008
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 pâtissiers(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.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
This is a large book on a wide variety of sauces from all over the world. There's an introduction for the basics such as preparing all kinds of stock.

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.
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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.
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