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Revised and Updated Edition
Rizzoli Intl Pubn
March 2010
On Sale: March 16, 2010
304 pages
ISBN: 0847832902
EAN: 9780847832903
Hardcover
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Cookbooks
In this age of back-to-home-and-hearth, acclaimed three-star
chef Michel Roux reveals professional secrets of French
sauce-making. Michel Roux 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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