Hardcover; Published 3/16/2010; 304 Pages; ISBN 9780847832903
Hurry, Only 18 In Stock! - Item #272984
Ships from Jessica's Biscuit in 1-2 business days. Gift wrap is available for this item. More info about Jessica's Biscuit
For color photos, author info, an excerpt, and a recipe from this book click here.
In this age of back-to-home-and-hearth, acclaimed three-star chef Michel Roux reveals professional secrets of French sauce-making. He 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.
A virtual catalog of sauces, by their base and by their uses. The index is great. It lists sauces by the types of meat etc. you would use them on, as well as by name.
0 of 1 users found this helpful. Was it helpful to you? Yes | No Report Violation »
$21.99 $17.99
$164.95 $49.95
$139.99 $39.95
$1,779.95 $1,299.95
$99.99
$699.00 $329.99
