"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