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The Essence of French Cooking by Michel Roux
  

The Essence of French Cooking

Cookery, Food and Drink   
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Michel Roux's definitive collection of over 100 of his favourite French recipes,reflecting his 45 years of culinary experience. It includes modern interpretations of classic dishes as well as variations and accompaniments.


The Good Book Guide logo The Good Book Guide Review. Michelin-starred chef Michel Roux shares seventy years of cooking experience and the hundred recipes that he feels are the essence of French cuisine. Beginning with soupe à l’oignon à la Normande, he works his way gradually through the meal, with starters like artichauts à la barigoule and soufflé aux moules, egg dishes oeufs en cocotte and piperade, a generous array of seafood from calamars farcis to soles soufflées flomardine and mouth-watering poultry and game, including Chartreuse de faisan and lapin sauté à la moutarde. Following the daube de sanglier, he turns his attention to beef, veal, lamb and pork, with recipes for filet de boeuf à la bisontine and baron d’agneau rôti, rognons de veau and cochon de lait. Vegetables and cheese dishes include such delights as endives braisées au jus d’orange and gratin savoyard. Particularly delectable are the desserts, from pommes au four meringuées to the traditional Christmas galette des rois.
~ Victoria Bentata

Synopsis

The Essence of French Cooking by Michel Roux

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 lavishly illustrated book explores the diversity of French cuisine, which for centuries has influenced so many other styles of cooking around the world. Michel gives modern interpretations of classic dishes, with his favourite variations and accompaniments. He provides expert guidance on classic techniques as well as fascinating stories about the origins of recipes, ingredients and regional culinary traditions. In addition, there are features on French cheeses and wine. Photographed on location in France, this extraordinarily beautiful book embraces the timeless essence of French cuisine and conveys the flavours and variety of French cooking today.

About the Author

Michel Roux is a legendary chef and one of the world's greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he has held three Michelin stars for an astonishing 28 years. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He holds countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. He has written many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts (2011) and Michel Roux: The Collection (2012), published by Quadrille. He has appeared in several television series and regularly appears on Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.

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Book Info

Publication date

25th September 2014

Author

Michel Roux

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Author's Website

www.michelroux.co.uk/
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Publisher

Quadrille Publishing Ltd

Format

Hardback
272 pages

Categories

National & regional cuisine

ISBN

9781849493802

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