Sauces : Sweet and Savoury, Classic and New

by Michel Roux

A superb sauce can transform even the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred "Waterside Inn", has already attained classic status as an essential in every good cook's kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions. A comprehensive directory which recommends the most suitable sauces for key dishes and ingredients, is also included.

Genres: Cookbooks, Cooking, Food

Paperback

First published September 15, 1996

About the author

Michel Roux, OBE (19 April 1941 – 11 March 2020) was a French chef and restaurateur working in Britain.

Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.

Chef Michel Roux Jr. is his nephew.

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.