Michel Roux Sauces: Revised and Updated Edition

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.

• The Essence of French Cooking
• Eggs
• Sauces: Classical and Contemporary Sauce Making, Fourth Edition
• Desserts
• Pastry: Savory & Sweet
• Cheese: The essential guide to cooking with cheese, over 100 recipes
• The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
• The French Cook: Sauces
• The French Kitchen: 200 Recipes from the Master of French Cooking
• New Classic Cuisine