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In this age of back-to-home-and-hearth, acclaimed three-star chef Michel Roux reveals professional secrets of French sauce-making.
Michel Roux presents over two hundred classic and contemporary sauces that transform the humblest dish into a masterpiece. Included are recipes for his latest innovations and centuries-old classics, such as hollandaise and béchamel, making this small-format compendium indispensable. Beginning with the "mother sauces" that provide the foundation for dozens of others, Roux shows how sauces provide the endless variations and continuing appeal of French cooking. Packed with tips (such as "always add cold water to stock"), this updated edition features over one hundred new photographs and twenty-five new recipes with completely revised and updated text.
Michel Roux presents over two hundred classic and contemporary sauces that transform the humblest dish into a masterpiece. Included are recipes for his latest innovations and centuries-old classics, such as hollandaise and béchamel, making this small-format compendium indispensable. Beginning with the "mother sauces" that provide the foundation for dozens of others, Roux shows how sauces provide the endless variations and continuing appeal of French cooking. Packed with tips (such as "always add cold water to stock"), this updated edition features over one hundred new photographs and twenty-five new recipes with completely revised and updated text.
"synopsis" may belong to another edition of this title.
About the Author:
Michel Roux’s London restaurant, the Waterside Inn, consistently achieves Michelin’s three stars—the culinary world’s highest accolade.
Review:
"Michel Roux's Sauces is the quintessential guide to virtually any sauce recipe you can dream up. In fact, this revised and updated edition is quite possibly the only cookbook you'll ever need on the subject." ~MyGourmetConnection.com
"The beauty of this thorough and carefully considered book is that it demystifies and simplifies the sauce-making process, and puts a vast repertoire of culinary enhancements at even the most novice cook’s fingertips." ~French Culture Web Newsletter
"In his new book, he presents recipes -- and terrific photographs -- of more than 200 sauces. Nothing takes two days; in classic recipes, he produces the same results in half the steps and half the time. But it's his inventions that thrill, for he's found ways to pep up your old favorites with sauces you never dreamed of." ~Head Butler on HuffintonPost.com
"I mean this man is a genius! A true great." ~Dish'sDish.com
"Over 200 recipes—and the kind of tips that only come with Chef Roux’s seasoned experience—make this an invaluable resource to chefs in French cuisine and beyond..." ~StarChefs.com
"If the idea of mastering sauces make you feel insecure, facing the demon will help you become a more confident home cook." ~CityCook.com
"The beauty of this thorough and carefully considered book is that it demystifies and simplifies the sauce-making process, and puts a vast repertoire of culinary enhancements at even the most novice cook’s fingertips." ~French Culture Web Newsletter
"In his new book, he presents recipes -- and terrific photographs -- of more than 200 sauces. Nothing takes two days; in classic recipes, he produces the same results in half the steps and half the time. But it's his inventions that thrill, for he's found ways to pep up your old favorites with sauces you never dreamed of." ~Head Butler on HuffintonPost.com
"I mean this man is a genius! A true great." ~Dish'sDish.com
"Over 200 recipes—and the kind of tips that only come with Chef Roux’s seasoned experience—make this an invaluable resource to chefs in French cuisine and beyond..." ~StarChefs.com
"If the idea of mastering sauces make you feel insecure, facing the demon will help you become a more confident home cook." ~CityCook.com
"About this title" may belong to another edition of this title.
- PublisherRizzoli
- Publication date1996
- ISBN 10 0847819701
- ISBN 13 9780847819706
- BindingHardcover
- Number of pages176
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