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Rating: 
Summary: One of the best !
Review: As a serious amateur cook, this is one of the best cookbooks I've had the pleasure of working with. Apart from the quality of the production, which in itself makes the experience of browsing through this book mouth watering, the recipes themselves are detailed, well explained and from what I tried - excellent. In addition the book is very reader friendly, with levels of difficulty for each recipe and a very practical index that allows you to locate recipes for sauces that go well with a dish you are about to prepare. This book is worth every cent and is very recommended.
Rating: 
Summary: Warning to 'amatuer' cooks: better be a 'power user' ...
Review: Beautiful cookbook, lovely pictures. Call me a Culinary Oaf, but if you do not have a scale in your kitchen measuring grams, don't envision yourself walking to the counter and getting started when inspiration hits. Liquid measurments are also metric, but less of an obstacle. Almost all of the recipes will require a scale for accuracy (only found one that denoted tablespoon measure).It is valuable to see what true, classical sauces consist of and how they are crafted together. It is not the book you will run to for a recipe 3 hours before the guests arrive. Many of the recipes (with seemingly agreeable prep times) refer to previous recipes as ingredients that require as much as 3 or more hours of prep and cooking time. If you are looking for quick and convenient, this is clearly not the ticket. If you are in the habit of preparing sauces for sauces days in advance, or making giant quantities of stock and freezing them for a later date, this book will probably be a nice addition to your collection. My advice is go find it in a local bookstore and peruse it in person.
Rating:
Summary: Warning to 'amatuer' cooks: better be a 'power user' ...
Review: Beautiful cookbook, lovely pictures. Call me a Culinary Oaf, but if you do not have a scale in your kitchen measuring grams, don't envision yourself walking to the counter and getting started when inspiration hits. Liquid measurments are also metric, but less of an obstacle. Almost all of the recipes will require a scale for accuracy (only found one that denoted tablespoon measure). It is valuable to see what true, classical sauces consist of and how they are crafted together. It is not the book you will run to for a recipe 3 hours before the guests arrive. Many of the recipes (with seemingly agreeable prep times) refer to previous recipes as ingredients that require as much as 3 or more hours of prep and cooking time. If you are looking for quick and convenient, this is clearly not the ticket. If you are in the habit of preparing sauces for sauces days in advance, or making giant quantities of stock and freezing them for a later date, this book will probably be a nice addition to your collection. My advice is go find it in a local bookstore and peruse it in person.
Rating:
Summary: Best Sauce Book Next to Sokolov's
Review: 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. This would give sauce makers a choice in preparing genuine traditional French sauces or their tasty, but less full-bodies modern versions. (Without sounding mean, I express the greatest surprise at a single reviewer who would rate this book only three stars (and three times at that!). Perhaps the person was thinking of the three-star Michelin rankings? In France, three-stars is the highest rank in the culinary arts. In America, we tend to inflate culinary rankings -- or deflate them -- without much thought. Far from three-stars, Master Roux could only be a superlative five-star chef in the American ranking system and the informed reader should simply browse through his books in the bookstore before ordering them on-line. Trust me and save yourself some time, order this sauce book immediately. It's a superlative book on sauce-making despite its limitations, which are intentional rather than accidental!)
Rating:
Summary: Best Sauce Book Next to Sokolov's
Review: 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. This would give sauce makers a choice in preparing genuine traditional French sauces or their tasty, but less full-bodies modern versions. (Without sounding mean, I express the greatest surprise at a single reviewer who would rate this book only three stars (and three times at that!). Perhaps the person was thinking of the three-star Michelin rankings? In France, three-stars is the highest rank in the culinary arts. In America, we tend to inflate culinary rankings -- or deflate them -- without much thought. Far from three-stars, Master Roux could only be a superlative five-star chef in the American ranking system and the informed reader should simply browse through his books in the bookstore before ordering them on-line. Trust me and save yourself some time, order this sauce book immediately. It's a superlative book on sauce-making despite its limitations, which are intentional rather than accidental!)
Rating:
Summary: It is correct, it works the way he tells it, and it tastes g
Review: I find his way of describing the different kind of sauces absolutely correct. They work, are easy to reproduce and taste marvellous. His guidances are easy to follow, be it for a beginner or an advanced "student". It is a lot of fun to follow his recipees and I find it very useful to see his recommandations towards the full menu. In short, a book well worth it's price!
Rating:
Summary: One of the best !
Review: This book is the perfect book on sauces for the amateur, yet interested cook, who wants to obtain a better understanding of sauce techniques and ideas. Great color photos enhance the visual appeal. The recipes are brief, easy to follow and understand. This book may not be as detailed as "Sauces : Classical and Contemporary Sauce Making" by James A. Peterson, but is certainly a better choice for someone who wants to create a good sauce "a la minute". (Peterson's book is more of a book to sit down and read from start to finish (no pictures), whereas this one is more of a reference - cook book
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