Sauces: Revised and Updated Edition by Michel Roux

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    • Categories: Stocks
    • Ingredients: veal bones; carrots; tomatoes; celery; mushrooms; bouquet garni
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    • Categories: Stocks
    • Ingredients: veal bones; carrots; tomatoes; celery; mushrooms; bouquet garni
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    • Categories: Stocks
    • Ingredients: veal bones; carrots; tomatoes; celery; mushrooms; bouquet garni
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    • Categories: Stocks
    • Ingredients: stewing chicken; carrots; leeks; celery; white mushrooms; bouquet garni
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    • Categories: Stocks
    • Ingredients: lamb shoulder; carrots; tomatoes; bouquet garni
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    • Categories: Stocks
    • Ingredients: white fish bones; leeks; white mushrooms; bouquet garni
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    • Categories: Stocks
    • Ingredients: peanut oil; game bones; carrots; red wine; veal stock; juniper berries; coriander seeds; bouquet garni
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: carrots; leeks; celery; fennel; bouquet garni
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    • Categories: Dressings & marinades
    • Ingredients: oranges; dill weed
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    • Categories: Dressings & marinades; Asian
    • Ingredients: kecap manis; honey; sesame oil; fresh ginger; cilantro
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    • Categories: Dressings & marinades
    • Ingredients: licorice root; whole star anise
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    • Categories: Dressings & marinades
    • Ingredients: red wine; celery; mace; whole cloves
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    • Categories: Dressings & marinades
    • Ingredients: fresh ginger; soy sauce; oranges
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    • Categories: Dressings & marinades
    • Ingredients: fresh ginger; chives; cilantro; sesame oil; peanut oil; ground coriander; ground cumin; chile powder; paprika
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    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: tomatoes; basil; thyme
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    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: sage; thyme; fennel; lemongrass; tarragon; mint
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    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: white mushrooms; thyme; court bouillon; crème fraîche; horseradish
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: white wine vinegar; leeks; carrots; fennel; bouquet garni
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    • Categories: Sauces for fish; French
    • Ingredients: parsley; lemongrass; fish stock; heavy cream
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    • Categories: Sauces for fish; French; Vegetarian
    • Ingredients: tomatoes; white mushrooms; thyme; bay leaves; heavy cream
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: milk; store-cupboard ingredients
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: milk; store-cupboard ingredients; heavy cream; nutmeg
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    • Categories: Sauces, general; Vegetarian
    • Ingredients: milk; store-cupboard ingredients; heavy cream; tomatoes
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    • Categories: Sauces, general
    • Ingredients: milk; ham stock; parsley; nutmeg
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  • ISBN 10 0847832902
  • ISBN 13 9780847832903
  • Linked ISBNs
  • Published Mar 16 2010
  • Format Hardcover
  • Page Count 304
  • Language English
  • Edition Revised and updated ed
  • Countries United States
  • Publisher Rizzoli International Publications
  • Imprint Rizzoli International Publications

Publishers Text

In this age of back-to-home-and-hearth, acclaimed three-star chef Michel Roux reveals professional secrets of French sauce-making. He 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 Béchamel, 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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