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

The recipes range from classic to modern, from fish stock to red wine glace 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 (secret) tips and anecdotes that the author has gathered from various sources.