Derived from the French work “rouge” (red), roux is most commonly associated with cooking. In the kitchen, a roux is a mixture of flour and butter, fat, or oil, and when cooked together they form a base or sauce used to thicken and spice up a variety of dishes. We chose the name ROUX not only because it conjured up memories of New Orleans and all things Cajun, but also for how the meaning resonates within the world of art and literature. The success of a roux, equal parts flour and fat, depends upon how long it is cooked and how well it is mixed. The longer it is heated the darker and more flavorful it will become, and if not mixed attentively it will end up burnt and bitter. Since 2003, The Roux Press has been dedicated to thickening your soul and flavoring your mind with the best in prose, poetry, and the visual arts.

Bon appetit.