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| #1347938 in Books | Rizzoli | 1996-09-15 | 1996-09-15 | Original language:English | PDF # 1 | 10.50 x.70 x8.20l,2.01 | File type: PDF | 176 pages | ||1 of 1 people found the following review helpful.| Great addition to any cooking library|By Samsdad|Excellent source of information with lots of pictures to show what the finished product should look like. If you're into making great sauces this is a must have.|0 of 0 people found the following review helpful.| Truly a treat|By Eve UrAlly|Order it and savor it for what it offer|From Booklist|Classics reign in this age of back to home and hearth. French restaurateur Roux embraces this trend by presenting 200 traditional and new (but not nouvelle) sauces to cook and serve. Modern forms mix
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 provi...
You can specify the type of files you want, for your device.Michel Roux Sauces | Michel Roux. Which are the reasons I like to read books. Great story by a great author.
