"Sauces" have always played an important role in cooking. They complement and enrich many dishes, adding notes of flavor and giving them new dimensions. Michel Roux, with his extensive culinary knowledge, has been recognized as an authority in the art of sauce making, and the first edition of this book, published a decade ago, is now considered a classic. In this new, updated edition, Michel has improved many classic sauces and added new, attractive recipes that are easy to execute and specially designed to suit modern, fresh, and lighter dishes.

This wonderful collection of over 200 recipes includes sauces for every type of dish - light and rich, simple and complex, sweet and savory. The techniques are presented clearly, and the illustrations are particularly informative. The new modern approach and the beautiful photographs of the updated book will surely make it a classic in its field.