Add zest and flavor to any meal with these savory sauce recipesIn this indispensable volume, chef and food historian Tom Bridge has collected recipes for 200 sauces, all of which can be made using one of two basic methods. Yet this is much more than a book of recipes. Bridge also recounts some of the great culinary names of the past and discusses their renown for sauces. He also reveals the origins of such famous sauces as bechamel, mayonnaise and Sauce Robert (first mentioned in the thirteenth century). This volume is clearly organized in 'families' of sauces, cross referenced with suitability for vegetables, fish, poultry, meat and game.TOM BRIDGE (London, England) trained as a chef with Silvino Trompetto at the Savoy in London, and worked there for seven years. He is a writer, broadcaster and food historian.