Product Description

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.

Product Details

• Amazon Sales Rank: #161514 in Books
• Published on: 2002-03-08
• Original language: French
• Binding: Paperback
• 176 pages

Review
"If there's a sauce worth making - classic or modern - it's in this book" - Homes & Gardens "The perfect introduction to the art of sauce making" - BBC Good Food Magazine "Classic sauce recipes given an exhaustive treatment by someone who truly knows" - The Independent

About the Author
For 25 years Michel Roux has been chef-patron of the Waterside Inn at Bray, one of only three Michelin three-starred restaurants in England. He is the first and only chef in Britain to be awarded 3 Michelin stars and hold them for 17 years. He is ranked ninth in Michelin s hierarchy of the best chefs in Europe. Michel has written several books, including Eggs, published by Quadrille, which won the Glenfiddich Visual Award and has sold over 200,000 copies, and has just been awarded the Chevalier of the Legion d Honneur for his services to gastronomy

Customer Reviews

THE book to buy if you're serious about sauce
A beautifully written and photographed compendium of sauces, gravies, custards, emulsions and dressings. Written in clear, simple language, with easy to follow instructions, complimented with genuinely helpful step-by-step photography. Many of the recipes are so simple you'll be pleasantly surprised. The results are spot on every time. And the index - matching sauces to any ingredient - is fantastic. This is a book that represents extremely good value for money.

Comprehensive, clear and "saucy"...
A very comprehensive guide to traditional and non-traditional sauces, including dressings, gravies, stocks etc. A simple to understand, no-nonsense approach, well organised and also suggests what food should go with what sauce.
If you want to learn about sauces you needn't buy anything else after this book. Excellent.

The Essence of Menu Choice
When choosing a menu selection, how often do we linger over the sauce description that accompanies a meat or fish dish? Personally speaking ... each and every time. Without trying, it is the prospect of a sauce taste-explosion that swings me - Light Lamb Gravy scented with Lavender Honey has to be more appealing than Lamb in a Tasty Sauce; and so it goes on. This book has revolutionised the way that I choose what we eat. Almost the best way to explore this book is to read through the various sauce recipes and then hope that it goes with what we have in the fridge. A better way is to select the meat or fish that you fancy and then hot-foot it to the clever index that stipulates which sauces go with which meat/fish. The world is your oyster with this book - but I would say that it is important to have a good amount of culinary expertise. This is not a book for start-out beginners - too frustrating and difficult without understanding the fundamentals. However, any beginner who buys the book and enjoys at least one of the sauces will soon want to be an assured cook - if only to enjoy the result. In essence ... the sauce is not a bystander, it is absolutely fundamental. And absolutely worth it. The book contains the wow factor many many times over.