Michel Roux Sauces

By Michel Roux

Original Publisher
Rizzoli
Date of publication
1996
ISBN
0847832902

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Recommended by

Christopher Archambault

Chef

A classic. Simple, clear, practical...but what really lifts this book to the top is Brigdale’s masterful photography. I would go so far as to say that he inspired M&S for that advertising campaign. Bright, bold and sensual photos inspiring the reader to make the food. A must have for home and professional cook alike. An abridged saucier’s handbook. One can rarely go wrong with a Roux involved.

Kavita Favelle

Blogger of Kavey Eats

Although we also have Michel Roux's Eggs and Pastry books, it's the Sauces one that is grabbed off the shelf most often -- a straightforward and easy-to-follow guide to all the classic French sauces.

Job Ubbink

Food scientist

A brilliant cookbook on sauces, has greatly stimulated my exploration of various types of sauces.

PJ Kenny

General Manager, The Hoxton, London

It is what it is and we all need help when we throw that dinner party now and again!

Andrew Maxwell

MD and Principal, Tante Marie Culinary Academy

David Gillmore

Head Chef at James Street South, Belfast