Cook's book of sauces

s:1600:"A well-prepared sauce that is smooth and full of flavour is well within the capabilities of every cook, but sometimes just the name of the sauce can be off-putting to a beginner. Cook's Book of Sauces reveals the secrets of successful and easy sauce-making. Whether you want to add rich and flavourful gravy to a Sunday roast, or impress your dinner guests with Walnut and Pomegranate Sauce with Duck Breasts, this book will show you how to make perfect sauces every time. Beginning with the basics, the introduction offers an explanation of the science behind the art of sauce-making. You will learn which products to keep in store as well as which equipment to keep to hand, so that a delicious recipe can be put together at a moment's notice. Many good sauces begin with a stock, and there are recipes to show you how to prepare and store a supply for every kind of sauce - whether it is vegetarian, fish- or meat-based. Step-by-step instructions show how to make each type of sauce from a simple "all-in-one" method to a more complicated roux sauce. The book then presents 100 easy-to-prepare recipes for every kind of dish, whether your choice is for smooth and creamy, rich and robust, refreshing or tangy sauces to complement meat and poultry, fish, pasta, vegetarian dishes or even desserts. There are plenty of traditional favourites for everyday eating as well as more innovative ideas. Whatever your choice, Cook's Book of Sauces is both a firm foundation to the art of sauce-making and a wonderful collection of international sauce recipes, guaranteed to inspire your culinary repertoire.";