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Sauces: Savoury and Sweet Hardcover – Illustrated, 2 Oct 2009


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Product details

  • Hardcover: 304 pages
  • Publisher: Quadrille Publishing Ltd; First Edition edition (2 Oct. 2009)
  • Language: English
  • ISBN-10: 1844006972
  • ISBN-13: 978-1844006977
  • Product Dimensions: 16.5 x 3 x 21.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Bestsellers Rank: 18,838 in Books (See Top 100 in Books)

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Product Description

Review

"Classic sauces are a culinary skills worth knowing...and who better to teach us the basics than the great Michel Roux?" --Delicious, November 2009

"Do you struggle with your sabayon, and blunder with your béchamel? Help is at hand.... superbly clear instructions and illustrations reveal the secrets of everything from Britains first three star chef."
--Spectator Scoff, 26th September 2009

'A must-have for home and professional cooks alike. One can rarely go wrong with a Roux involved.' --Devon Life, 1st September 2012

About the Author

At his renowned restaurant, The Waterside Inn at Bray, Michel Roux has held three Michelin stars for an astonishing 24 years. His career has been hugely successful ever since he opened his first restaurant, the highly acclaimed Le Gavroche in London, with his brother Albert. Michel holds countless other culinary honours and he was awarded the OBE in 2002. He has appeared in two television series and written several successful books, including Eggs and most recently, Pastry, which is shortlisted for the Andre Simon Award. Author Location: Oxfordshire and Switzerland

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

44 of 44 people found the following review helpful By Lesley Grace on 19 April 2010
Format: Hardcover
I was hoping for the best from the best - a comprehensive collection of savoury and sweet sauces. I was certainly not disappointed.
The recipies are clear and straightforward - even the more sophisticated sauces don't feel daunting and all are accompanied with variations and serving suggestions which I found most helpful.
The book has a clean, modern layout with step by step and colourful illustrations which even as a competent cook I find inspirational.
This is a must have present for my gourmet friends as well as any novice cook.
I'm sorry it took me so long to buy such a gem.
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27 of 27 people found the following review helpful By Amateurish on 13 July 2010
Format: Hardcover
Sauces, an essential part of the culinary process in my view, have always puzzled me! I end up doing the same old thing - so why not refer to the master in such matters. Michel Roux has produced the answer to my prayers in his book of sauces, a recent, updated publication. The sheer variety enables one to put the correct sauce with anything - savoury and sweet, with an invaluable section on matching sauces to food. From basics like stocks to thermidor sauce via all the classics; chutneys and salsa's are also included.
A user-friendly book - I particularly like its size. I wish I'd had it years ago when it was first published.
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33 of 34 people found the following review helpful By Alexandra English on 31 Dec. 2009
Format: Hardcover
This book is a fantastic reference guide to have on your shelves. I love the reference table showing which sauces to try with different meats. For the keen cook.
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4 of 4 people found the following review helpful By dec on 28 May 2013
Format: Hardcover Verified Purchase
this book is bigger and thicker than id expected. the index is good, it has recommendation bubbles on each sauce like 'goes well with beef' for example and anything it refers to in the recipe that is also in the book it give you the page for the thing it referring to so its very clear and easy to follow. the step by step pictures are big as well which helps of coarse. it also has a bit at the front telling the equipment needed and explaining the effects and reasons for things such as whisking, blending, thickening, reducing and enriching sauces. stocks and marinades are also covered.
the reason i didnt give it 5 is because some of the sauces need specific ingredients that arent just lying around the average kitchen but his isnt a huge problem for some people i suppose if you are serious about cooking and like to stock up and add new stuff to the larder. some of the recipes are beyond me but from what ive seen so far there are plenty of well achievable little sauces in there as well that im looking forward to tasting.
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4 of 4 people found the following review helpful By H. Fraser on 22 Dec. 2011
Format: Hardcover Verified Purchase
This is one of the best and the most comprehensive cookery books for a cook with some experience. Full of mouthwatering suggestions for sauces and accompaniments, both savoury and sweet. A great pity this wonderful manual, nicely illustrated, seems to be available only second-hand, it deserves a reprint.
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3 of 3 people found the following review helpful By Jim Whyte on 23 July 2014
Format: Kindle Edition Verified Purchase
This should never have been issued in a Kindle edition. It is probably wonderful as a full-colour coffee table book but loses everything when viewed on the Kindle. It can only be read in tiny print since when the font size is increased the text does not fit the page and the page does not re-size to fit the Kindle. the large number of black and white illustrations end up as greyish blobs and don't make you want to try the recipes. It probably contains lots of wonderful sauces but I am unlikely to bother reading the Kindle with a magnifying glass to find out!
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17 of 19 people found the following review helpful By S. Midcalf on 17 Mar. 2010
Format: Hardcover
There is a sauce for every dish in here. It is a fairly serious read - not a microwave in 5 minutes in sight, but if you want to know how to make sauces properly then this is a great book. It will take me years to get through them. There are some ideas I would never have thought of but will be trying soon.
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5 of 6 people found the following review helpful By marc on 20 Dec. 2012
Format: Hardcover Verified Purchase
this book is brilliant traditional cooking at his best. The thing that spoilt it ever so slightly was him changing it to adapt to the new healthy modern dietary advice low fat etc and i wonder what his original book was like (better I imagine but I havnt read it yet). However he does provide full fat alternatives for those who don't believe animal fat was put on this earth to give us heart attacks. I personally leave the fat in for the sauces where he suggests to discard it use as much butter cream etc as I like. Has Monsieur Roux not heard of the french paradox (french people eat lots of animal fat and have low heart disease)? In conclusion great book and thanks for the tips Michel but go back to the way you used to cook and your ancestors cooked, u and your readers will be healthier for it. I would also suggest not using peanut oil/groundnut oil as it is prone to rancidity but I would suggest replacing the peanut oil in the recipes with an appropriate animal fat which will be much more stable I havnt read the original book but i would hazzard a guess that this is what he did.
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