For too long sauces have been associated with complicated French cooking but, with today's emphasis on simplicity and flavour, many new and easy ideas are enlivening the food we eat. The Souce Book is a truly comprehensive guide to traditional and contemporary sauces, dressings, dips and marinades from around the world. It brings together 300 recipes for sweet and savoury sauces for every occasion, including many which are quick, some which are low-fat and others that are wickedly indulgent. Throughout the book, Patrice de Villiers' mouth watering photographs elegantly reflects the appeal of the dishes and provides exciting, as well as practical ideas for presentation. Step-by step instructions on basic techniques and advice on what to do if things go wrong combine to make this book essential for the modern cook.