This is a great collection of recipes for sauces and condiments from around the world. It is one I see myself revisiting over and over. There is a great mix of well known and lesser known foods, from ragu to hummus to fish sauces and curries. I really enjoyed the way the author classified the sauces by types, and included spice levels as well as different suggested uses and pairings. This is a great reference guide to taking your food to the next level. My only criticism would be the lack of pictures, as there were only a few throughout the book, and I think the sauces and ingredients would lend themselves to a truly beautiful photographic recipe book.