A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has alr
From Brittany and Normandy in the north, via the Loire, Burgundy and the Auvergne to the Pyrenees and Provence in the south, the cooking of regional France is justly renowned for the quality of its in
In this age of back-to-home-and-hearth, acclaimed three-star chef Michel Roux reveals professional secrets of French sauce-making. Michel Roux presents over two hundred classic and contemporary sauces
The creation of superlative desserts and pâtisserie is the greatest passion in Michel Roux's life. This book is the culmination of his 35-year career, a personal selection of 150 of his favo
Desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he takes a fresh new look at the whole subject, presenting updated great classics and mout
There are over 32 million eggs sold and eaten in the UK every day. The egg is the simplest and most complete food - perfect for singles and couples for a cosy evening in, versatile enough for the quic
New in paperback, this book from master chef Michel Roux dispels the myth that pastry making is complicated and beyond the reach of most cooks. Designed in an easy/to/follow format, this chunky compil
In this very personal book, Michel Roux distils a lifetime's knowledge into a definitive work on French food and cooking. Based around 100 classic recipes that have stood the test of time, this lavish
Quite simply, this is a collection of Michel Roux's finest recipes / devised, refined and perfected during the course of his illustrious career. Recipes for all seasons and to suit all occasions are
On the Menu presents over 100 stunning, full-color reproductions of menus—some at the cutting edge of contemporary culinary innovation, and others that are relics from another time: the last men
A superb sauce can transform even the simplest dish into an impressive creation. A chef can only claim to be master of his craft if he is an accomplished sauce-maker, so who better than Michel Roux t
Desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he presents updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit a fresher, lighter palate. Each chapter focuses on a particular type of dessert from simple fruit ideas, hot souffles and puddings, ice creams and sorbets / through meringues, mousses and parfaits / to delectable tarts, pastries and gateaux. Step/by/step recipes guide you through specific techniques throughout. Creative, diverse and lavishly illustrated, this superb collection of over 120 recipes includes desserts for all seasons and to suit all occasions.
Michel Roux guides us through classic recipes and techniques and inspires with a multitude of inventive ways to make the most of fantastic international and easy/to/find cheese varieties in cooking. W
This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes. Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and sc
A slice of culinary history. Classic French from leading London restaurant Le Gavroche, created and run by the Roux family, now in its 50th year.Le Gavroche opened its doors in 1967 under Michel and A
Michel Roux Jr. is one of London’s most respected restaurateurs—and some of the world’s greatest chefs (including Gordon Ramsay of the hit television show Hell’s Kitchen) have
Sauces have always played an important role in cooking. They complement and enhance so many foods, adding nuances of flavour and taking dishes to new heights. With his wealth of culinary knowledge, Mi
