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from the publisher
Sauces have always played an important role in cooking. They complement and enhance so many foods, adding nuances of flavour and taking dishes to new heights. With his wealth of culinary knowledge, Michel Roux is recognised as a master at the art of sauce-making.
This comprehensive collection of over 200 sauces has attained classic status as the essential guide in every good cook's kitchen. 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.
Why aren’t the recipes for this book available on ckbk?
We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.
Books which are part of ckbk's collection show one of these two logos:
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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.
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.
Food scientist
A brilliant cookbook on sauces, has greatly stimulated my exploration of various types of sauces.
General Manager, The Hoxton, London
It is what it is and we all need help when we throw that dinner party now and again!
Chef
Chef
MD and Principal, Tante Marie Culinary Academy
Head Chef at James Street South, Belfast
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