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Sauces

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Synopses & Reviews

Publisher Comments:

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.

Synopsis:

A superb sauce can transform even the simplest dish into an impressive creation. A chef can only claim to be master of his craft if he is an accomplished sauce-maker, so who better than Michel Roux to provide the ultimate guide to the art of sauce-making? Classic French sauces sometimes require 20 hours of preparation and hugely expensive ingredients - both unrealistic for today's home cooks. Roux's up-to-the-minute interpretations of such classics as Bordelaise and Mayonnaise sauces demystify the alchemy of sauce-making in a way that is both practical and accessible to the reader. This is the definitive sauce book for the modern home cook. Mindful of today's concern with lighter, less rich dishes, Roux has adapted many classic sauces to modern tastes. Vegetables have replaced flour as a thickening agent, and light stocks are used in place of dense reductions. Many time-saving, no-cook, sauces are also included. He incorporates exciting ingredients from all over the world: coconut, lemon grass, coriander, and Asian fish sauce all find their way into his innovative sauces and dressings. Over 200 recipes, many with illustrated step-by-step instructions, explain simply and clearly the techniques and methods of sauce-making. Divided into ten chapters, the book covers basic stocks, flavored butters and vegetable coulis, delicate sauces for fish and seafood, classic white and brown sauces, as well as emulsion sauces to complement meat and poultry. There are flavored oils and vinegars, plus a wealth of original and unusual vinaigrettes to give salads a lift. Sweet sauces for fruit and desserts complete the picture. Each chapter begins with an informative and personal introduction by MichelRoux, clearly conveying his infectious enthusiasm for sauce-making. The reader's appetite is further whetted by Martin Brigdale's superb photographs, which illustrate sauce preparation as well as many finished dishes.

Synopsis:

1996 200 traditional and innovative new sauces.

About the Author

Michel Roux’s London restaurant, the Waterside Inn, consistently achieves Michelin’s three stars—the culinary world’s highest accolade.

Product Details

ISBN:
9780847819706
Author:
Roux, Michel, Jr.
Publisher:
Rizzoli International Publications
Photographer:
Brigdale, Martin
Author:
Roux, Michel
Location:
New York :
Subject:
French
Subject:
Sauces & Dressings
Subject:
Sauces
Subject:
Roux, antoine
Subject:
Sauces & Dressings x
Subject:
Courses & Dishes - Sauces & Dressings
Subject:
General Cooking
Subject:
Cooking and Food-Sauces
Series Volume:
v. 1300
Publication Date:
19960931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
250 COLOR ILLUSTRATIONS
Pages:
176
Dimensions:
10.5 x 8.2 x 0.7 in 2 lb

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Dishes and Meals » Soups and Stews » General

Sauces New Hardcover
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Product details 176 pages Rizzoli International Publications - English 9780847819706 Reviews:
"Synopsis" by , A superb sauce can transform even the simplest dish into an impressive creation. A chef can only claim to be master of his craft if he is an accomplished sauce-maker, so who better than Michel Roux to provide the ultimate guide to the art of sauce-making? Classic French sauces sometimes require 20 hours of preparation and hugely expensive ingredients - both unrealistic for today's home cooks. Roux's up-to-the-minute interpretations of such classics as Bordelaise and Mayonnaise sauces demystify the alchemy of sauce-making in a way that is both practical and accessible to the reader. This is the definitive sauce book for the modern home cook. Mindful of today's concern with lighter, less rich dishes, Roux has adapted many classic sauces to modern tastes. Vegetables have replaced flour as a thickening agent, and light stocks are used in place of dense reductions. Many time-saving, no-cook, sauces are also included. He incorporates exciting ingredients from all over the world: coconut, lemon grass, coriander, and Asian fish sauce all find their way into his innovative sauces and dressings. Over 200 recipes, many with illustrated step-by-step instructions, explain simply and clearly the techniques and methods of sauce-making. Divided into ten chapters, the book covers basic stocks, flavored butters and vegetable coulis, delicate sauces for fish and seafood, classic white and brown sauces, as well as emulsion sauces to complement meat and poultry. There are flavored oils and vinegars, plus a wealth of original and unusual vinaigrettes to give salads a lift. Sweet sauces for fruit and desserts complete the picture. Each chapter begins with an informative and personal introduction by MichelRoux, clearly conveying his infectious enthusiasm for sauce-making. The reader's appetite is further whetted by Martin Brigdale's superb photographs, which illustrate sauce preparation as well as many finished dishes.
"Synopsis" by , 1996 200 traditional and innovative new sauces.
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