Coming December 2012, Michel Roux's Sauces - the new ebook from Quadrille Publishing

Dec. 7, 2011 - PRLog -- SAUCES BY MICHEL ROUX

304pp |E-book|£8.99
978 184949 172 3
Publication date: 1st December 2011

A superb sauce can transform the simplest dish into an impressive creation, & we all have our classic favourites; chasseur, tartare, cumberland, béarnaise, béchamel, bolognaise, parsley.  There are fantastic examples to spruce up a main meal, give a bit of oomph to white fish with coconut and chilli pepper sauce, add a fresh goat’s cheese sauce with rosemary to a chicken breast for opulence, or conclude a tasty steak with a lashing of béarnaise sauce. For a dessert such as chocolate souffle, dribble some crème anglaise on top, or spoon over a bitter blackberry coulis on almost any charlottes to give the wow factor. This comprehensive collection contains a lifetime of culinary knowledge from Britain’s first 3 Michelin starred chef, Michel Roux (senior), proprietor of the Waterside Inn, Bray.

Sauces has already attained classic status as the essential guide in every good cook’s kitchen, praised for being the complete encyclopedia for every sauce, dressing, marinade and dip you could ever need. The directory also recommends the best sauces for key dishes and ingredients.

ABOUT THE AUTHOR
Michel Roux Sr. started his career at the age of 14. In 1967, Michel opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert. Several other restaurants followed, including The Waterside Inn at Bray, where Michel has held three Michelin stars for an astonishing 25 years.  His books include Eggs, Pastry & Sauces. Michel’s original Sauces, published in 1996, won the Glenfiddich Visual Award and sold over 280,000 copies.

For further information and/or to request an interview, please email food@quadrille.co.uk