This book comprises a selection of over 140 recipes which can be created from 30 basic techniques, designed for good cooks who want to expand their repertoire. Once the basic techniques have been learnt, the many variations can be tried. For example, having mastered the bechamel base, the cook can make blue cheese and pear souffles, courgette souffle islands in a creamy garlic pool, hot cauliflower cheese and bacon roulade or parsnip, mushroom and walnut spirals. Each chapter is devoted to one of the 30 techniques and there are four to six variations for each. The techniques are explained using step-by-step instructions and illustrations. Sue Style was formerly at Ken Lo's, Leith's and Nicola Cox's cookery schools and is the author of "The Mexican Cookbook".