In this book, Louise Pickford shows you easy ways of preparing sauces, both savoury and sweet, that will give your cooking a new lease of life. You will find recipes for all the main stocks you need to make almost any type of classic sauce, including emulsions, thickened and enriched sauces and purées. The sauces for meat and poultry include a foolproof gravy, and horseradish sauce with a modern twist. Among the more unusual recipes in this section are quirky Quince Aïoli and tangy fruit sauces such as Fresh Cranberry and Sour Cherry. For fish dishes, you can find out how to give old favourites like parsley and watercress sauces a fresh new appeal. This book also includes suggestions for pasta sauces, from simple pesto to the intriguing Lemon and Vermouth sauce. You can also try some of the dressings, salsas and dips that turn vegetables into a meal in themselves.