A good sauce can transform simple and inexpensive food into an interesting meal. "Sauces" is a guide, with over 600 colour photographs, to mastering the art of saucemaking. It deals with traditional techniques and ingredients as well as modern ones including the use of food procesors and contemporary ingredients such as creme fraiche. The recipes are graded in difficulty, taking the reader through each step to making a perfect sauce and there is also a section on how to save a sauce and avoid culinary disasters. Salad dressings and sauces for all kinds of meat, vegetables, poultry, fish, seafood, pastas and desserts are included; classic sauces as well as "nouvelle cuisine" sauces. With over 200 recipes ranging from hazelnut hollandaise, garlic, cream and ham sauce with olives through to Cointreau cream and hot mint sauce, there should be something for everyone's taste.