"Michel Roux's ""Sauces"" is the quintessential guide to virtually any sauce recipe you can dream up. In fact, this revised and updated edition is quite possibly the only cookbook you'll ever need on the subject." MyGourmetConnection.com
"The beauty of this thorough and carefully considered book is that it demystifies and simplifies the sauce-making process, and puts a vast repertoire of culinary enhancements at even the most novice cook's fingertips." French Culture Web Newsletter
"In his new book, he presents recipes -- and terrific photographs -- of more than 200 sauces. Nothing takes two days; in classic recipes, he produces the same results in half the steps and half the time. But it's his inventions that thrill, for he's found ways to pep up your old favorites with sauces you never dreamed of." Head Butler on HuffintonPost.com
"I mean this man is a genius! A true great." Dish'sDish.com
"Over 200 recipes--and the kind of tips that only come with Chef Roux's seasoned experience--make this an invaluable resource to chefs in French cuisine and beyond..." StarChefs.com
"If the idea of mastering sauces make you feel insecure, facing the demon will help you become a more confident home cook." CityCook.com
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 bechamel, 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.
"Sobre este título" puede pertenecer a otra edición de este libro.
Descripción Rizzoli. Hardcover. Estado de conservación: New. 0847819701. Nº de ref. de la librería GHT5387ANIF081916H0124A
Descripción Rizzoli, 1996. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0847819701
Descripción Rizzoli, 1996. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0847819701
Descripción Estado de conservación: Brand New. Book Condition: Brand New. Nº de ref. de la librería 97808478197061.0
Descripción Rizzoli, 1996. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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. Nº de ref. de la librería ABE_book_new_0847819701
Descripción Rizzoli, 1996. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110847819701
Descripción Rizzoli. Hardcover. Estado de conservación: New. 0847819701 New Condition. Nº de ref. de la librería NEW6.0539281