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Sauces for Salads and Chilled Dishes
 
 
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Sauces for Salads and Chilled Dishes [Hardcover]

Michel Roux (Author)


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Book Description

January 31, 2005
Refreshing collection of vinagrettes and chilled sauces. Over 50 recipes range from the simplest dressing to salsas and relishes. All recipes are creative and easy to make in your kitchen at home. Each sauce is explained simply and clearly with photography of techniques and finished sauces.

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About the Author

Michel Roux, a 3-star Michelin chef, has been identified as the "Godfather of the culinary revolution that has taken place in Britain over the past two decades"  (The Guardian). Born in France to a family of cooks, Roux felt compelled to bring the culinary splendor of his home country to Britain. Together with his brother Albert, Michel Roux co-founded London's La Gavroche in 1967, the first restaurant in Britain to be awarded three Michelin stars, and The Waterside Inn in 1972, which boasts three stars and has been twice voted one of the world's 50 best restaurants. Nominated for a James Beard Foundation Award in 2004.  Martha Stewart on "The Martha Stewart Show" said he was "One of the most highly acclaimed chefs in the world."

Product Details

  • Hardcover: 64 pages
  • Publisher: Quadrille; 1ST ED edition (January 31, 2005)
  • Language: English
  • ISBN-10: 1844001873
  • ISBN-13: 978-1844001873
  • Product Dimensions: 8.1 x 7.1 x 0.5 inches
  • Shipping Weight: 11.2 ounces
  • Amazon Best Sellers Rank: #2,307,644 in Books (See Top 100 in Books)

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Inside This Book (learn more)
First Sentence:
Chilled sauces and vinaigrettes are light and refreshingthe perfect complement to summer dishes and starters. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
two sausage shapes, snipped tarragon, conical sieve, emulsion sauces, drum sieve, using plastic wrap, plastic scraper, cold sauces, fine julienne, cup peanut oil, freshly ground pepper, snipped chives
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Books on Related Topics (learn more)
 
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Remarkable Service by The Culinary Institute of America
 

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