NEW SAUCE COOKERY BOOK BY MICHEL ROUX
It’s hard to talk about a cuisine without talking about the sauces, and now Michel Roux has published a book covering his own experience of this world of powerful alchemy.
Apart from the classics such as chasseur, tartare, cumberland, béarnaise, béchamel, bolognaise, parsley, there are examples to
spruce up a main meal, give a bit of oomph to white fish with coconut and chilli pepper sauce, add a fresh goat’s cheese sauce with rosemary to a chicken breast for opulence, or conclude a tasty steak with a lashing of béarnaise sauce.
For a dessert such as chocolate souffle, Roux says dribble some crème anglaise on top, or spoon over a bitter blackberry coulis on almost any charlottes to give the wow factor.
This comprehensive collection contains a lifetime of culinary knowledge from Britain’s first 3 Michelin starred chef, Michel Roux (senior), proprietor of the Waterside Inn, Bray.
For this new and revised edition, Michel has updated all the recipes for today’s lighter, healthier taste, added 20 new recipes, over 200 sauces 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.
Sauces has already attained classic status as the essential guide in every good cook’s kitchen, praised for being the complete encyclopedia for every sauce, dressing, marinade and dip you could ever need. The directory also recommends the best sauces for key dishes and ingredients.
About The Author
At his renowned restaurant, The Waterside Inn at Bray, Michel Roux has held three Michelin stars for an astonishing 24 years. His career has been hugely successful ever since he opened his first restaurant, the highly acclaimed Le Gavroche in London, with his brother Albert. Michel holds countless other culinary honours and he was awarded the OBE in 2002. He has appeared in two
television series and written several successful books, including Eggs and most recently, Pastry, which is shortlisted for the Andre Simon Award.
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