With the power to make or break a dish, sauces are an essential element of every good cook's repertoire. Sauce Basics explains the basics of making all types of sauces and shows how to use them in an exciting range of dishes. The book is divided into: Classic sauces, Pasta sauces, Novelties, Salad dressings, Foams, Sweet sauces. Recipes include: Bechamel, Hollandaise a l'orange, Aioli, Tartar sauce, Classic pesto, Red pesto, Puttanesca, Express Bolognese, Lemon cream sauce, Tomato-chili salsa, Seafood linguine, Paccheri with grilled vegetables, Penne with sausage and peas, Caprese salad, Pumpkin gnocchi, Duck tagliatelle, Spinach and ricotta cannelloni, Radicchio lasagna. The My Cooking Class series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full colour so it's as true to life as possible - just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each class.A My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple.