I've had good experience with Munton's DME. These days I'm using mostly Briess Pilsner DME, or Golden Light perhaps. Munton's, I think, may be maltier and perhaps a bit less fermentable.
My approach is to go with the lightest possible extract I can find as a base.
I typically do a partial mash to improve on the extract with style specific grains.
IMO it works quite well that way. Of course, the majority of what I've been brewing the last few years are tripels so the Pilsner DME is appropriate... Regardless, I use this approach without regard to style.
Also, some if not all of the on-line places sell style "specialty" liquid extracts (ie. Pilsner, American light, European stout etc.) I've no particular experience with these.