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The first serious book on sauces since Michel Roux in 2002. Reveals inside information on how to make 150 sauces simply and without fuss, whilst preserving the impeccable balance of flavours that have become Paul's trademark. These tantalising tastes range from French classics like mayonnaise, to flavours from around the world including pesto, Thai ketchup and Creole salsa, as well as sweet sauces and stock.
Synopsis
Starting with French classics such as mayonnaise, hollandaise and veloute sauces, the author covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a bearnaise. He shows how to make 150 sauces simply and without fuss, while preserving the impeccable balance of flavours that has become his trademark.
