This superb collection of over 200 sauces by Michel Roux, proprietor of the Michelin-starred Waterside Inn, has already attained classic status as an essential reference in every good cook's kitchen. Ranging from the simplest and most modern vinaigrettes, flavoured oils and light fruit and vegetable coulis to rich classics such as Bearnaise or Rich Chocolate Sauce, each is explained simply and clearly, and many illustrated with Martin Brigdale's luminous explanatory photographs.
