SAUCES: SAVOURY AND SWEET

Book ID/图书代码： 11169514B72917

English Summary/英文概要： A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook’s kitchen. For this new and revised edition, Michel has updated all the recipes for today’s lighter, healthier taste, added 20 new recipes 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. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

Chinese Summary/中文概要： 精湛的酱汁可以令最简单的菜肴增色不少。这部由三星级米其林湖畔酒店当家Michel Roux所著的汇集了200多种酱汁的综合性合集烹饪书籍，是每一位好厨师必不可少的指南手记。在这部全新的和修订的版本中，Michel为符合当下更为轻松，健康的饮食口味，已更新所有的食谱，并另外还附增了 20 个新的食谱，和超过 50 页的全新彩色照片。以简显易懂的方式，诠释了酱汁的制作方法与技术，并加以插图进行按步说明。综合全面的目录中，还富含了菜肴和配料制作所需最佳的酱汁的推介指导。（Sandy）

Awards/获奖情况："Classic sauces are a culinary skills worth knowing...and who better to teach us the basics than the great Michel Roux?" --Delicious, November 2009

"Do you struggle with your sabayon, and blunder with your béchamel? Help is at hand.... superbly clear instructions and illustrations reveal the secrets of everything from Britains first three star chef."--Spectator Scoff, 26th September 2009

’A must-have for home and professional cooks alike. One can rarely go wrong with a Roux involved.’ --Devon Life, 1st September 2012

About the Author/作者介绍： 连续28年获米芝连三星级殊荣的法国大厨Michel Roux Snr. 将带同他的优秀团队来到香港四季酒店Caprice，为宾客呈献英国布雷著名（Bray, England）餐厅The Waterside Inn的尊贵享受。1967年，他和兄弟联手在伦敦创办了Le Gavroche。Michel曾获得过无数烹饪奖项，其中包括1976年的法国的糕点奖项，2002年他还授勋大英帝国奖，2004年授予骑士勋章。Michel曾发表过很多畅销烹饪书籍，他本人还经常在电视系列《周末厨房》的节目时段上出现，2013年，英国以他为名开办了Roux奖学金，旨在面向英国最有前途的年轻厨师一辈，为了庆祝其30年来的不俗业绩，首度在电视上转播这次英国厨师竞赛节目……

At his renowned restaurant, The Waterside Inn at Bray, Michel Roux has held three Michelin stars for an astonishing 24 years. His career has been hugely successful ever since he opened his first restaurant, the highly acclaimed Le Gavroche in London, with his brother Albert. Michel holds countless other culinary honours and he was awarded the OBE in 2002. He has appeared in two television series and written several successful books, including Eggs and most recently, Pastry, which is shortlisted for the Andre Simon Award. Author Location: Oxfordshire and Switzerland

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Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE

Complex/Traditional Chinese/繁体中文：AVAILABLE

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