SAUCE BOOK 9789812751010

　　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 simple and without fuss.
　　Starting with French classics such as mayonnaise, hollandaise and veloute sauces, he suggests mouthwatering variations – 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 suggestions 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.