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 0670876054
  • ISBN 13 9780670876051
  • Published Apr 01 1997
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher Viking Australia

Publishers Text

A superb sauce can transform 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 the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes 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. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

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