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.
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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
'A must-have for home and professional cooks alike. One can rarely go wrong with a Roux involved.' --Devon Life, September 2012
'A must-have for home and professional cooks alike. One can rarely go wrong with a Roux involved.' --Devon Life, September 2012
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
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Customer Reviews
Most Helpful Customer Reviews
36 of 36 people found the following review helpful
By A Customer
Format:Paperback
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.
28 of 28 people found the following review helpful
By A Customer
Format:Paperback
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.
If you want to learn about sauces you needn't buy anything else after this book. Excellent.
46 of 52 people found the following review helpful
By D. Smith
Format:Paperback
Having read and used this wonderul book, I was rather suprised to see that 'a reader from faringdon' gave it only 1 star and said "These sauces are far too complicated for everyday use."
Nothing could be further from the truth.
I don't know what this reader expected when she bought a book of Michel Roux's sauce recipes (perhaps she was expecting instruction on how to open a bottle of tomato ketchup or advice on the right amount of hot water to add to gravy granules) but in reality these sauces are simple, uncomplicated and very tasty.
In short, with the help of this book anyone with a modicum of culinary nouse will be able to produce fantastic sauces in less time than it takes our reader from faringdon to defrost a frozen pizza for her kids.
Most Recent Customer Reviews
4.0 out of 5 stars
easy cooking
perfect for guiding an apprentice chef, easy to follow and loads of taste. GOD WHY IS THERE A MINIMUM AMOUNT OF WORDS, STUPID! MY LAST REVIEW.
Published 28 days ago by Nigel Cogdell
5.0 out of 5 stars
i love it
One of the best book about classic and modern sauces despite it was published in 1996 still actual . Any chef should have this book
Published 1 month ago by P Mykhaylyuk
5.0 out of 5 stars
Sauces Sweet and Savoury, Classic and New
Methods are explained well and easy to follow.
Great tips on what sauces to serve with which dishes.
Worth reading
Great tips on what sauces to serve with which dishes.
Worth reading
Published 4 months ago by Laura Hartley
5.0 out of 5 stars
Great Book
The best book written on sauces. It is stylish, professional and very clear. Michel Roux is a master of his craft and I was delighted to get his book at such a good price. Read more
Published 4 months ago by B. H. Page
5.0 out of 5 stars
Old classic
Old classic cook book. It is a must have in every kitchen. Thank you Michelle Roux you made my life easy when cooking a meal
Published 20 months ago by Mr. J. Lior
5.0 out of 5 stars
Illuminating.
The art of the saucier demonstated and conveyed by a master. The photographic illustrations are some of the very best I have seen in a cook book, both in the aesthetic and... Read more
Published 23 months ago by Paul
3.0 out of 5 stars
sauce?
Pretty much covers all the options and the Roux brothers are solid stars of their trade.
Published on 6 Jan 2010 by Payne in Brixton
5.0 out of 5 stars
Great for chefs
If you are just starting to become a chef this is a great book to get, it is all you need to know about all sauces, a lovley book to read, but not a good book for an everyday... Read more
Published on 2 Jan 2010 by Mr. T. M. Kendall
5.0 out of 5 stars
Excellent, practica and at time................
I love this book, is really simple, clear and is just what i wanted, even if you no are an expect you can use it and impress yours guess, or yourself, lovely.
Published on 22 Dec 2009 by Mrs. Angela G. Torres
5.0 out of 5 stars
Superb book
This book is great, provided that you understand that the most important section is the beginning - the stocks. Read more
Published on 14 May 2009 by A. Morley
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