Sauces: Sweet and Savoury, Classic and New by Michel Roux

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  • Aubergine sauce with tarragon (Sauce aubergine à l'estragon)

    • wester on March 14, 2015

      I think I tweaked too much to give a star rating (chicken stock instead of homemade veal stock, dried tarragon instead of fresh) but I wasn't crazy about this. Weird greyish color, nice but unremarkable taste. Served with pork chops, as suggested, but the combination wasn't that good either. It would make a pretty good thick soup though.

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  • ISBN 10 1899988211
  • ISBN 13 9781899988211
  • Linked ISBNs
  • Published Oct 25 1996
  • Format Hardcover
  • Page Count 176
  • Language English
  • Edition First Edition
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Ryland, Peters & Small Ltd

Publishers Text

A superb sauce can transform even the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred "Waterside Inn", has already attained classic status as an essential 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. A comprehensive directory, which recommends the most suitable sauces for key dishes and ingredients, is also included.

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