Sweet and Savory, Classic and NewBook - 2005
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.
Publisher: London : Quadrille Pub., 2005, c1996
Branch Call Number: 641.814 ROU
Characteristics: 176 p. : col. ill. ; 26 cm