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Michel Roux Sauces: Revised and Updated Edition Hardcover – March 16, 2010

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Product Details

  • Hardcover: 304 pages
  • Publisher: Rizzoli; Rev Upd edition (March 16, 2010)
  • Language: English
  • ISBN-10: 0847832902
  • ISBN-13: 978-0847832903
  • Product Dimensions: 6.6 x 1.1 x 8.5 inches
  • Shipping Weight: 2.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #100,276 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

Classics reign in this age of back to home and hearth. French restaurateur Roux embraces this trend by presenting 200 traditional and new (but not nouvelle) sauces to cook and serve. Modern forms mix well with centuries-old liquid enhancements, such as hollandaise and bechamel. Moreover, the author accompanies the basic building blocks of sauces--stocks, for instance--not only with eminently practical tips but also with full-color, step-by-step photographs that leave no doubt of what to do when. Listen to his voice: "A sauce-maker is like a bartender mixing cocktails." And to his advice: Always add cold water to stock ingredients. Crush garlic in a mortar and pestle with a large pinch of coarse salt. This chef's counsel will open wide the eyes of even experienced kitchen hands. Barbara Jacobs --This text refers to an out of print or unavailable edition of this title.


"Michel Roux's Sauces is the quintessential guide to virtually any sauce recipe you can dream up. In fact, this revised and updated edition is quite possibly the only cookbook you'll ever need on the subject."
"The beauty of this thorough and carefully considered book is that it demystifies and simplifies the sauce-making process, and puts a vast repertoire of culinary enhancements at even the most novice cook’s fingertips."  ~French Culture Web Newsletter
"In his new book, he presents recipes -- and terrific photographs -- of more than 200 sauces. Nothing takes two days; in classic recipes, he produces the same results in half the steps and half the time. But it's his inventions that thrill, for he's found ways to pep up your old favorites with sauces you never dreamed of."  ~Head Butler on

"I mean this man is a genius! A true great."  ~Dish'
"Over 200 recipes—and the kind of tips that only come with Chef Roux’s seasoned experience—make this an invaluable resource to chefs in French cuisine and beyond..."

"If the idea of mastering sauces make you feel insecure, facing the demon will help you become a more confident home cook."

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Customer Reviews

4.7 out of 5 stars
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See all 33 customer reviews
Excellent descriptions and easy to follow directions.
DeeDee Stewart
The very best aspect of the book is its organization and the fact that it covers several common preparations we may not automatically consider as sauces.
B. Marold
Master Roux is a wonderful chef and teacher of the culinary arts.
Dr. Ervin Nieves

Most Helpful Customer Reviews

70 of 76 people found the following review helpful By J. V. Lewis VINE VOICE on February 13, 2006
Format: Hardcover Verified Purchase
The recent publication of Anthony Bourdain's excellent Les Halles Cookbook, with its repeated insistence on using true demi-glace, turned me back to Raymond Sokolov's Saucier's Apprentice, which I hadn't used in years. As my food interests have swung ever southward in recent years, I have increasingly eschewed the rich, voluptuous sauces of haute cuisine in favor of the clearer, livelier flavors of Provence and Northern Italy. But, as he is so gifted at doing, Bourdain reawoke my interest in good, workmanlike bistro cooking. And it's a cold winter in Salt Lake city, so I've been eating alot of meat. Returning to Sokolov had mixed rewards: the sauces are classic and delicious, but they just feel too overwhelming. They tend to coat food and take center stage, even when perfectly matched in a well-composed menu. I found myself drinking [even] more wine to counterbalance the rich, often buttery sauces. So I went looking for something that I thought would be a compromise: updated sauces of classic character, but more transparent to the palette and more amenable to a composed, coursed menu.

It turns out that I didn't need to compromise at all. I found Michel Roux's Sauces, somewhat skeptical that such a pretty book could be good, and discovered that the classic sauces needn't overwhelm the food on which they're served. I have cooked his Sauce Cumberland [which I served on a pheasant terrine] and received actual applause from the assorted restaurant owners and cooks over for supper that night. It was clear, brightly-flavored, balanced, and silky; a hyper-refined version of a classic I had never much cared for. Then I made the Sauce Grand Veneur, which can be a monstrous undertaking [see my review of Sokolov].
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30 of 33 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on July 20, 2006
Format: Hardcover Verified Purchase
`Sauces, Sweet and Savory, Classic and New' by leading French / English chef, Michel Roux is a great addition to good books about basic cooking techniques for amateur cooks and foodies throughout the English speaking world.

One thing I want to be clear is that the blurb from `Homes and Gardens' stating that `If there's a sauce worth making - classic or modern - its in this book' is clearly wrong. Not only does the book not contain every useful sauce; many of the recipes for some sauces in the book are not necessarily the best. The first case is made by the fact that the book does not contain a recipe for the Caesar Salad dressing, even though there are many `salad dressing' recipes in the book. The second case is proven by the fact that the recipe for the great spaghetti sauce Bolognaise is NOT the same as you will find in any reliable book on Italian regional cooking, as the best recipes usually contain two or three different kinds of meat, not just one.

But that doesn't mean this is not an excellent reference on sauce making for the average amateur cook who has reached the point where they can mix and match ideas from different sources and is not bound to following recipes word for word. This book is NOT a definitive treatise on sauces; however, such volumes already exist, so why do that task over again. The best comprehensive references are `Sauces' by James Peterson (be sure to get the 2nd Edition) and `The Sauce Bible' by David Paul Larousse. Of the two, Peterson's book goes into more depth about individual sauces while Larousse contains recipes for more named sauces.
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36 of 44 people found the following review helpful By Dr. Ervin Nieves on September 14, 2003
Format: Hardcover
For the best traditional French sauce cookbook available outside (or even inside) France, buy Sokolov's THE SAUCIER'S APPRENTICE. There you will learn to make classic French sauces the traditional way: lots of ingredients, lots of time, and lots of wonderful genuine flavor. There are no pictures and there are no short cuts. Master Chef's Roux's book, on the other hand, is a pleasing modern expression of traditional French cuisine. His sauces are at once traditional-tasting, beautiful, and less time-consuming to prepare than Sokolov's. At times, the difference in taste is only slight, and you've only spent a fraction of the time and money preparing the sauces. In addition, Master Roux's sauce book is a beautiful addition to the vastly growing area of food pornography. Absolutely no other sauce book comes so beautifully illustrated (!) and the illustrations serve a vitally important purpose: they allow new sauce makers to visualize the end product they are striving to create. Too many alleged cookbooks fail to include pictures and one wonders if the putative authentic recipes actually work. No wondering here. Master Roux is a wonderful chef and teacher of the culinary arts. My only wish is for him to expand the book into a more comprehenive tome, and to de-simplify the sauces, so that contemporary readers may actually create more traditional French sauces, instead of the savory, yet speedier modern versions. If I wanted to eat sauces that were "less deep" and "lighter," I'd eat at The Red Lobster. With Mr. Roux's vast experience in cooking and writing about French cuisine, one hopes he would expand his book into a much larger text within which he would differentiate traditional sauce recipes from their modern incarnations.Read more ›
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