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.
Sprache
Verlagsort
Illustrationen
over 100 colour photographs
Maße
Höhe: 217 mm
Breite: 171 mm
Dicke: 32 mm
Gewicht
ISBN-13
978-1-84400-697-7 (9781844006977)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
At his renowned restaurant, The Waterside Inn at Bray, Michel Roux has held three Michelin stars for an astonishing 24 years. His career has been hugely successful ever since he opened his first restaurant, the highly acclaimed Le Gavroche in London, with his brother Albert. Michel holds countless other culinary honours and he was awarded the OBE in 2002. He has appeared in two television series and written several successful books, including Eggs and most recently, Pastry, which is shortlisted for the Andre Simon Award.
