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Paul Gayler's Sauce Book: 300 World Sauces Made Simple | 
 enlarge | Author: Paul Gayler
Publisher: Kyle Cathie
Category: Book
List Price: £15.99
Buy New: £8.27
You Save: £7.72 (48%)
New (17) Used (2) from £8.27
Rating:  40 reviews
Sales Rank: 13015
Media: Paperback
Edition: new edition
Pages: 192
Shipping Weight (lbs): 1.8
Dimensions (in): 9.9 x 8.1 x 0.9
ISBN: 1856268004
EAN: 9781856268004
ASIN: 1856268004
Publication Date: October 16, 2008
Availability: Usually dispatched within 1-2 business days
Condition: BRAND NEW COPIES!!immediate dispatch from U.K.We take pride in our ecofriendly packaging.Our customer service is friendly,any queries are welcome
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| Customer Reviews: Read 10 more reviews...
 PG's Tips September 24, 2008
one-eyed Jack (England)
2 out of 4 found this review helpful
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.
Perfect book October 16, 2008
Michael Jacobs
1 out of 2 found this review helpful
This book is a real gem. It is not only worth having in any kitchen, but it quite possibly an essential if you're fairly into your cooking.
As well as giving recipes for standard sauces such as mayonnaise, there are some really unusual and interesting sauces; mostly European but some Asian and South American etc.
Not only does it tell you how to make sauces (and provide mouthwatering illustrations), but in many cases it tells you what sort of food will go with them. Given that I haven't heard of a number of the sauces in the book, it's extremely useful that they do that.
Making a new sauce is such an easy way to revive or elevate a dish which you've done hundreds of times before - this book not only tells you how to make sauces but effectively enhances your entire cooking repertoire.
An excellent book with some delicious sauces September 30, 2008
Mr. D. New (Blackpool, United Kingdom)
1 out of 3 found this review helpful
I love cooking for people and was delighted to get this book. Paul Gayler's book contains the recepes for 300 sauces from around the world - hence the books title. The book is well layed out with recepes that are easy to follow - so you won't need a degree in rocket science in order to follow it.
My neighbour Denise is trying out some recepies on her husband and I am sure he will enjoy the results as much as I did. So all in all and excellent book with easy to follow recepes. So if you enjoy cooking and wan't to try something special then give this book a go.
Saucy!!! September 20, 2008
J. Glen (Scotland)
This is not just a sauce book it is a mega sauce book (with apologies to a certain food store). Joking apart this is a well written and obviously well researched book on how to make 300 sauces. It not only tells you how to make each sauce it also tells you how to adapt it, for example, how to turn mayonnaise into aioli. The consequence of that (pardon the mixed metaphor)is that your culinary imagination gets a shot in the arm.
This book is well written as I said earlier, it is also well photographed and the result of this is that the recipes are easily understood and followed. Some of the ingredients may be a bit problematical if you live in the sticks, as I do, but the internet is a wonderful source for all things culinary.
So read this book as a great recipe book or merely as a means to torture your tastebuds, either way you will enjoy it.
A Short-cut to Sauce Heaven! September 22, 2008
Mrs. H. V. Minor (Guildford, England)
So, making a good sauce is difficult, isn't it? Well, no, not when you've got this book to work from. Like all good teachers, Paul Gayler has the knack of making difficult things easy: making a good stock may be time consuming, but there's no mystique involved, so there are plenty of instructions for base stocks here, animal and vegetable. Easy to follow and completely practical recipes with tips to correct errors - how about using an ice cube to a fatty sauce to help ladle off the excess fat? The book starts with the classic French sauces, taught with down-to-earth instructions that take all the "ooh-err" out of the procedures and then travels the world from the Americas to Asia. Some of my favourites are the Mediterranean sauces like Tapenade (hurrah, now I don't have to hunt for this on supermarket shelves!)and Pesto (I grew enough basil to make my own this year, despite the awful summer) and what about Romescu with roasted swordfish! There's a recipe for Mexican Red Mole that uses unsweetened chocolate. Using chocolate in savoury dishes is not well known in England, I think, but it is wonderful and adds such depth of flavour to a dish. I would unreservedly recommend this book to anybody - confident cook or nervous novice - who wants to open a fresh dimension in their cookery.
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