Maybe you're an accomplished cook. Maybe you're pretty average. Maybe you barely cook at all, but you can just about heat up two-minute noodles. This book is for you.

Because sauces, sambals, dressings and flavor-bomb butters have the ability to transform even the simplest dinner to a seriously delicious time and to make you look like you really know what you're doing.

Secret Sauce, by Condiment Queen Rosheen Kaul, is your shortcut to seriously delicious dinners, whatever your culinary skill level. Broken down by colour, these are the secrets to delicious eating, including:

• Red (sambals, chilli oils, Asian-ish favourites)
• Green (salsa verde, chimichurr and friends)
• White (mayonnaise and friends, accompaniment sauces)
• Black and Brown (soy-based wonders)
• Yellow (utterly butterly good)

Rosheen Kaul is a leading Australian chef and coauthor of James Beard award-winning debut cookbook Chinese-ish. Born in Singapore to parents of mixed Asian heritage (Kashmiri, Peranakan Chinese, Filipino), she grew up between Melbourne, Malaysia, China and Indonesia. To her parents' horror she pursued a career in cooking, working at Lee Ho Fook, Smith & Daughters, Dinner by Heston Blumenthal and, most recently, Etta.