This title features fail-safe recipes to transform an everyday dish into a feast. It presents over 100 delicious classic and contemporary sauce recipes and how to make them - shown step by step in more than 500 photographs. The secrets of successful sauce-making revealed, with easy-to-follow techniques throughout and an explanation of the science behind the art of sauce-making. It reveals the secrets of making every kind of classic sauce from bechamel and basic white sauce to more complex sauces including veloute, hollandaise and mousseline. You can choose from fresh and fruity sauces to accompany meat and poultry; simple choices to accompany a vegetarian menu; light sauces to complement fish; or substantial sauces to satisfy the hungriest appetite. It is packed with fail-safe tips and variations, serving suggestions for every occasion and presentation ideas. A well-prepared sauce that is smooth and tasty is well within the capabilities of every cook, but sometimes just the name of the sauce can be off-putting to a beginner. Whether you want to add a rich gravy to your Sunday roast, or delight your dinner guests with walnut and pomegranate sauce with duck breasts, this book will show you how to make perfect sauces every time. The introduction shows you how to prepare different types of stocks and sauces for every occasion, 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. Whatever your choice, this book 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.