I just bought Michel Roux Sauces: Savoury and Sweet.
Michel is an amazing chef, and is part of an amazing gene pool of top chefs in UK.
I read his biography, Life is a Menu, and found it an interesting read. And more importantly he's a real chef, not a toy TV one.
So I have his book. I'm not strong on sauces. Chinese cooking don't really do a separate sauce, one wok - one mess motto. But it doesn't hurt to expand ones knowledge and cover new ground.
So to use this book, I'll attempt to make a sauce every day!
I want to try making those red wine reductions, the veal jus, the bechamel, hollandaise, coulis,