The sauce is to culinary art what grammar is to language, says a Dutch proverb. Gorm Wisweh knows this well. With this book, he creates an engaging introduction to the world of sauces and dips, from intense glazes to silky veloutés. Other fundamental types of sauces, such as roux, warm whipped sauces, and cold stirred sauces and dressings, are also covered. In a small glossary, we learn what "reducing" means, how to finish a sauce, and what an emulsion is.

The recipes range from classic to modern, from fish stock to red wine glaze to hummus and romesco, including sauces that can be whipped up at the last minute and those that require starting at least the day before. The recipes are accompanied by equally entertaining and useful tips and anecdotes that the author has gathered from various sources.