Sauces have always played an important role in cooking. They
complement and enhance so many foods, adding nuances of flavour and
taking dishes to new heights. With his wealth of culinary
knowledge, Michel Roux is recognised as a master at the art of
sauce-making. This comprehensive collection of over 200 sauces has
attained classic status as the essential guide in every good cook's
kitchen. The techniques and methods of sauce making are explained
simply and clearly, many illustrated with step-by-step instructions
and photographs. A comprehensive directory which recommends the
best sauces for key dishes and ingredients is also included.
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