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Sauces: Sweet and Savoury, Classic and New
 
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Sauces: Sweet and Savoury, Classic and New (Paperback)

by Michel Roux (Author), Kate Whiteman (Author), Martin Brigdale (Author)
4.2 out of 5 stars  See all reviews (11 customer reviews)

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Product details

  • Paperback: 176 pages
  • Publisher: Quadrille Publishing Ltd; New Ed edition (8 Mar 2002)
  • Language English
  • ISBN-10: 1903845556
  • ISBN-13: 978-1903845554
  • Product Dimensions: 25.6 x 20 x 1.2 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon.co.uk Sales Rank: 87,171 in Books (See Bestsellers in Books)

    Popular in these categories:

    #8 in  Books > Food & Drink > Food Writers > Albert & Michel Roux
    #32 in  Books > Food & Drink > Entertaining & Special Occasions > Appetisers

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Product Description

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


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.
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Sauces: Savoury and Sweet
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Sauces: Sweet and Savoury, Classic and New 4.2 out of 5 stars (11)
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Customer Reviews

11 Reviews
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 (8)
4 star:    (0)
3 star:
 (1)
2 star:
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Average Customer Review
4.2 out of 5 stars (11 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
36 of 36 people found the following review helpful:
5.0 out of 5 stars THE book to buy if you're serious about sauce, 25 Mar 2002
By A Customer
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.
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28 of 28 people found the following review helpful:
5.0 out of 5 stars Comprehensive, clear and "saucy"..., 25 Nov 2002
By A Customer
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.
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7 of 7 people found the following review helpful:
5.0 out of 5 stars The Essence of Menu Choice, 20 Mar 2007
By Sj Lampitt-Mahy (Guernsey, CI) - See all my reviews
(REAL NAME)   
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.
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Most Recent Customer Reviews

2.0 out of 5 stars Disappointing
This is a beautifully presented book but the recipes are far too complicated and time consuming for an inexperienced cook like me.
Published 4 months ago by K. J. Dean

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 6 months ago by A. Morley

5.0 out of 5 stars Sauces to accompany just about everything!
If you are serious about food and cooking then you simply have to buy this exceptionally well written book. Read more
Published 9 months ago by P. Hollyer

5.0 out of 5 stars a must for anyone who loves cooking
This book has become essential in my kitchen. The recipes are very clear and straight forward, techniques are explained in detail and none of the recipes (in contrary to some of... Read more
Published 10 months ago by Cervantes

3.0 out of 5 stars Dinner Parties
This book is fine if you have a lot of dinner parties but for the everyday working man and woman, I don't think so. Raspberry vinegar and Vincent sauce? Read more
Published on 22 Mar 2005 by C. Bell

5.0 out of 5 stars Great Sauces
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... Read more
Published on 18 Jun 2004 by D. Smith

1.0 out of 5 stars too complicated
These sauces are far too complicated for everyday use. If you're a busy Mum you don't have the time (or inclination) to boil veal bones and make fresh vegetable stock for every... Read more
Published on 26 Dec 2003

5.0 out of 5 stars Excellent recipes, sumptuous photos, great cookbook!
As a serious amateur cook, this is one of the best cookbooks I've had the pleasure of working with. Apart from the quality of the production, which in itself makes the experience... Read more
Published on 7 Dec 2000 by ahig@yahoo.com

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