Description: In this indispensable volume, chef and food historian Tom Bridge has collected recipes for 200 sauces, all of which can be made from one of two basic methods, with every recipe's success guaranteed by the author! Yet this is much more than a book of recipes. In these pages the reader will meet great culinary names of the past with particular renown for their sauces: Careme, Brillat-Savarin, Dubois, Escoffier from France, the eighteenth-century authors William Kitchiner and Elizabeth Raffeld from England - and find the stories of the origin of such famous sauces as bechamel, mayonnaise and Sauce Robert (first mentioned in the thirteenth century). Clearly organized in 'families' of sauces, cross-referenced with suitability for vegetables, fish, poultry, meat and game - and entertainingly written throughout, this book is destined to become a well-loved classic, as well as an essential, practical standby for every home cook.

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