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

I brought this cook and loved all the different sauces you can make along with a few recipes to use the sauces with.I loved it so much, I brought it for my son in law, who loves cooking and bbq’s

Some recipes are great, some are terrible.

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.

Very good.

Great sauce book!

I have tons of cookery books, and only a few actually stay on the side in the kitchen, and this is one of them.Well laid out, simple to follow with some great tips e.g.if a sauce curdles how to rescue it, and what to substitute if you don't have all the right ingredients.Great pictures and a useful wipeable cover and an inside tab / bookmark, great for bookmarking a page!Good value and you won't be disappointed. Now I know why his other books won so many awards!

just great A*******

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.