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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Blade og magasiner
Generelle bøger
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Vegetar og grønt køkken
Grønt, ost, æg, krydderier
Fisk, fjerkræ, kød, charcuteri
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Bagning, brød, kager
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Syltning og fermentering
Drikkevarer
Teknik og leksika