Sauces

by Michel Roux

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.

Genres: Cookbooks, Cooking, Food

176 pages, Hardcover

First published September 15, 1996

Reviews

[Suhailah Iskandar · Rating 4 out of 5]

Basically I need tips from a top notch chef to learn the art of French sauces, saybayons, and bechamel. I got it. 3 hours in the library and I get bold great recipes for our kind convenience and future cooking adventure 😋

[Dray · Rating 4 out of 5]

Aptly named M Roux has presently a very useful and wide collection of sauces. From coils to vinaigrettes and all in between. Especially used are the pages of sauce suggestions for different food. Recommended.

[Leta · Rating 5 out of 5]

No short cuts here.. If you want to make authentic French sauces, this is the book for you.