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 saucemaking and a wonderful collection of international sauce recipes, guaranteed to inspire your culinary repertoire.