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　　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 into

tempting, approachable recipes and in this new book he shows how to

make over 200 sauces *** and without fuss.

　　Starting with French classics such as mayonnaise, hollandaise and

veloute sauces, he suggests mouthwatering variati*** – including

the addition of anchovies, truffles or caviar – which will inspire

novices and adventurous cooks alike. He then casts his gaze round

the world to embrace everything from pesto to Thai ketchup and

Creole salsa. 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 parsley in chimichurri. Those with a sweet tooth will also

find plenty to delight them, with delicately vanilla-flavoured

crème anglaise, luscious fruit coulis and lip-smacking chocolate

sauces.

　　Paul also helps us to understand the structure of a sauce, so we

can see how a veloute becomes a sauce aurora when we add tomato

puree or a béchamel becomes mornay with the addition of

cheese.

　　With luscious serving suggesti*** and Paul’s trademark ‘PG Tips’

on avoiding curdling, separating and sauces that are too thick or

too thin, Paul Gayler’s Sauce Book means that none of us needs ever

to reach for the jar on the supermarket shelf again.