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    Michel Roux Sauces (Hardback) By (author) Michel Roux, By (photographer) Martin Brigdale

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    DescriptionIn 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.


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  • Full bibliographic data for Michel Roux Sauces

    Title
    Michel Roux Sauces
    Authors and contributors
    By (author) Michel Roux, By (photographer) Martin Brigdale
    Physical properties
    Format: Hardback
    Number of pages: 304
    Width: 168 mm
    Height: 213 mm
    Thickness: 30 mm
    Weight: 907 g
    Language
    English
    ISBN
    ISBN 13: 9780847832903
    ISBN 10: 0847832902
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC geographical qualifier V2: 1DDF
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBN, WBV
    BISAC Merchandising Theme: ET050
    Ingram Theme: CULT/FRANCE
    Abridged Dewey: 641
    LC classification: TX
    B&T Approval Code: A97406000
    BISAC V2.8: CKB034000, CKB102000
    DC21: 641.81
    DC22: 641.81
    Edition statement
    Revised, Updated ed.
    Illustrations note
    200 COLOR ILLUSTRATIONS
    Publisher
    Rizzoli International Publications
    Imprint name
    Rizzoli International Publications
    Publication date
    16 March 2010
    Publication City/Country
    New York
    Author Information
    Michel Roux’s London restaurant, the Waterside Inn, consistently achieves Michelin’s three stars—the culinary world’s highest accolade.
    Review quote
    "Michel Roux's ""Sauces"" is the quintessential guide to virtually any sauce recipe you can dream up. In fact, this revised and updated edition is quite possibly the only cookbook you'll ever need on the subject." MyGourmetConnection.com "The beauty of this thorough and carefully considered book is that it demystifies and simplifies the sauce-making process, and puts a vast repertoire of culinary enhancements at even the most novice cook's fingertips." French Culture Web Newsletter "In his new book, he presents recipes -- and terrific photographs -- of more than 200 sauces. Nothing takes two days; in classic recipes, he produces the same results in half the steps and half the time. But it's his inventions that thrill, for he's found ways to pep up your old favorites with sauces you never dreamed of." Head Butler on HuffintonPost.com "I mean this man is a genius! A true great." Dish'sDish.com "Over 200 recipes--and the kind of tips that only come with Chef Roux's seasoned experience--make this an invaluable resource to chefs in French cuisine and beyond..." StarChefs.com "If the idea of mastering sauces make you feel insecure, facing the demon will help you become a more confident home cook." CityCook.com