Sauce Book Collection: 200+ Sweets For Savories, Salads, Seafoods And Sweets

Overview

The Sauce Book Collection includes Sauces for Savory Dishes, Sauces for Salads and Chilled Dishes, Sauces for Seafood, and Sauces for Sweets. Together, the four books in this collection offer a complete introduction to the art and practice of sauce making.

Michel Roux starts each book with practical advice on menu planning and techniques. He brings together sauces for savory dishes: stocks and marinades; thick, rich gravies as well as light ...
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Overview

The Sauce Book Collection includes Sauces for Savory Dishes, Sauces for Salads and Chilled Dishes, Sauces for Seafood, and Sauces for Sweets. Together, the four books in this collection offer a complete introduction to the art and practice of sauce making.

Michel Roux starts each book with practical advice on menu planning and techniques. He brings together sauces for savory dishes: stocks and marinades; thick, rich gravies as well as light healthy sauces. For seafood, Roux offers fish stocks, roux, flavored beurre blanc and oils, coulis and many other sauces. "Cold sauces are magical," Roux says, and offers suggestions for salad dressings, salsas, relishes and vinaigrettes. Finally there is advice to crown the meal with something sweet and out come fruit coulis, ice creams and sorbets, creams and sabayons to accompany desserts and gateaux.
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Product Details

  • ISBN-13: 9781844006458
  • Publisher: Quadrille Publishing, Limited
  • Publication date: 5/1/2008
  • Edition description: Illustrate
  • Edition number: 2
  • Product dimensions: 7.25 (w) x 8.25 (h) x 2.00 (d)

Meet the Author

Roux is a celebragted chef at the top of his profession. For 30 years he has been "chef-patron" of the waterside Inn, in Bray near London.

Martin Brigdale is a well-known British photographer specializing in food. He has photographed many cookbooks in England and the Untied States, including Foods of Greece, The Mediterranean Pantry, Michel Roux Desserts, and French Country Cooking. He is an enthusiastic home cook and loves to travel.

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Table of Contents

Sauces for Savory Dishes
Foreword, About Stocks: About Sauces; Practical Advice; Stocks and Marinade Recipes; Liaison Techniques, Recipes: White Sauces; Brown Sauces; Emulsion Sauces; Parsley Coulis; Sauces for Game, Index

Sauces for Salads and Chilled Dishes

Foreword, About Sauces: Basic Ingredients, Recipes: Vinaigrettes; Flavored Oils and Vinegar; Chilled Sauces; Relishes and Chutneys; Emulsion Sauces; Flavored Butters; Vegetable Coulis, Index

Sauces for Seafood
Foreword, About Sauces: Practical Advice; Stocks; Roux; Mayonnaise,
Recipes: “Instant” Sauces; Vegetable Coulis; Flavored Butters and Oil; Sauces for Fish and Shellfish

Sauces for Sweets
Foreword, About Sauces, Recipes: Syrups and Fruit Coulis; Sweet Sauces;

Custard Sauces; Sabayons; Creams; Chocolate Sauces; Ice Creams; Sorbets, Index

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