Ambrose Heath established himself as an influential food writer and journalist, leaving an indelible mark on culinary literature. His prolific output, spanning over a hundred works, delved into the intricacies of cooking, from practical advice for home chefs to detailed explorations of ingredients and techniques. Heath's approach was characterized by a commitment to quality and accessibility in food, offering readers valuable insights into the art of gastronomy. His writings continue to inspire and educate food enthusiasts.
From the back cover:"An alphabetical guide to the preparation of over 500 savoury sauces, including the many varieties of mayonnaise and vinaigrette, along with recipes for the basic stocks and sauces for savoury butters, and for sweet sauces and butters, showing the dishes they should be served with."