In this age of back-to-home-and-hearth, acclaimed three-star chef Michel Roux reveals professional secrets of French sauce-making. Michel Roux presents over two hundred classic and contemporary sauces that transform the humblest dish into a masterpiece. Included are recipes for his latest innovations and centuries-old classics, such as hollandaise and bechamel, making this small-format compendium indispensable. Beginning with the mother sauces that provide the foundation for dozens of others, Roux shows how sauces provide the endless variations and continuing appeal of French cooking. Packed with tips (such as always add cold water to stock), this updated edition features over one hundred new photographs and twenty-five new recipes with completely revised and updated text.
- ISBN10 1899988386
- ISBN13 9781899988389
- Publish Date 9 October 1998 (first published 15 September 1996)
- Publish Status Out of Print
- Out of Print 22 January 2002
- Publish Country GB
- Imprint Quadrille Publishing Ltd
- Edition New edition
- Format Paperback
- Pages 176
- Language English