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Annotations:
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, lem
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