Michel Roux – Sauces savoury and sweet

I’ve never been a great one for sauces but I used to understand that other people have different tastes to me. Soooooo… I got this book. Apparently nearly all the recipies have been revisited and mondified for todays lighter tastes.

For me the best items in this book are the coffee sabayon with cinnamon – served as M. Roux says as a dessert in itself with orange tuiles. The other is the section on matching sauces to food. Hmm methinks I need to do the coffee sabayon tonight and post the recipe.