The Sauce Book shows how to make 300 sauces simply and without fuss, while preserving the impeccable balance of flavors that has become Paul's trademark. Starting with French classics such as mayonnaise, hollandaise and veloute sauces, he covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a bearnaise.
With this delicious book on world sauces it means that none of us needs ever to reach for the jar on the grocery shelf again.
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Paul Gayleris executive chef at the prestigious Lanesborough Hotel in London. His books—includingThe Sauce Book, The World in Bite Size,andA Passion for Vegetables—have sold over 500,000 copies worldwide. Paul is the past winner of a Gourmand World Cookbook Award and a Guild of Food Writers Book of the Year Award. He appears regularly on television in the UK and lives in London. Visit him at paulgayler.com.