Synopsis
A superb sauce can transform the simplest dish into an impressive creation, and 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.

For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes, over 200 sauces and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs.

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.

http://www.amazon.co.uk/Sauces-Savoury-Sweet-Michel-Roux/dp/1844006972/ref=sr_1_1?ie=UTF8&s=books&qid=1254393133&sr=1-1

Hot Brands Verdict
Michel Roux is a great favourite with us here at Hot Brands, we loved his Pastry book which has been extensively used by all of us in the Hot Brands kitchen, so we were very excited when this latest book arrived. In a similar format to Pastry, it is easy to use and stunningly photographed by Martin Brigdale, Every sauce imaginable is covered in this fabulous collection of recipes, we love the step by step approach, delicious salsas, how to make a perfect hollandaise, mayonnaise, vinaigrette, as well as a host of other savoury sauces, and beautiful fruit coulis, orange butter sauce, crème anglaise, custards and sabayons. As well as a really useful section showing you how to match the right sauce to foods referenced to the recipe page number. An essential book for every kitchen. ! Highly recommended!