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The French Kitchen 200 Recipes from the Master of French Cooking

by Michel, Jr. Roux

Cookery, Food and Drink

LoveReading View on The French Kitchen 200 Recipes from the Master of French Cooking

Classic recipes clearly explained, a guide to the glories of French provincial cuisine with the recipes replicating everything from the earthiest peasant dish to the highest of haute cuisine. Good food, the very best ingredients cooked as simply as possible, this is the food that Michel Roux Jr loves – and it shows.

 

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The French Kitchen 200 Recipes from the Master of French Cooking Synopsis

French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvergne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as the regions from which they come, heritage cooking and family values from provincial France have stood the test of time. In this book Michel Roux Jr, star of the BBC's MASTERCHEF and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine - from the rustic to the haute. With classic recipes using delicious ingredients, Michel Roux Jr will help you bring provincial French cooking into your kitchen and helps you to recreate the 'je ne sais quoi' that only French cuisine can embody.

The French Kitchen 200 Recipes from the Master of French Cooking Press Reviews

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All versions of this book

ISBN: 9780297867234
Publication date: 24/10/2013
Publisher: Weidenfeld & Nicolson an imprint of Orion Publishing Co
Format: Hardback

Book Information

ISBN: 9780297867234
Publication date: 24th October 2013
Author: Michel, Jr. Roux
Publisher: Weidenfeld & Nicolson an imprint of Orion Publishing Co
Format: Hardback
Pagination: 352 pages
Genres: Cookery, Food and Drink,
Categories: National & regional cuisine,

About Michel, Jr. Roux

Michel Roux Jr is one of London's most respected chefs. Le Gavroche, which he has run since 1991, continues to receive recommendations for excellence in every food guide. Michel's early training in France instilled in him a belief in simplicity and quality of raw ingredients which has he put to use in developing the recipes he uses both at Le Gavroche and in his books: Le Gavroche Cookbook, Marathon Chef and Matching Food and Wine.

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