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 IndependentA superb sauce can transform 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 the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included. The final word on how to make the best sauces on the planet!
- Publication Date:
- 01 / 10 / 2009
- 165 x 216mm