Items related to Michel Roux: The Collection
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 covered in this generous compendium, which contains over 250 recipes plus numerous variations. The book is divided into 9 chapters: Breakfast and brunch; Starters; Fish and shellfish; Poultry, meat and game; Vegetables, eggs and cheese; Desserts; Baking; Party food; Stocks and sauces. Mouthwatering contemporary dishes are featured, along with Michel's interpretations of the great classics. Step-by-step illustrated sequences guide you through specific techniques throughout the chapters. Presented in a generous format, designed in a clear, easy-to-follow style and illustrated throughout with stunning photographs, this is a must-have recipe collection from one of our greatest chefs.
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Review:
'His impeccable and precise approach to cooking is reflected throughout, with an extensive selection of desserts, covering a whole range of skills and techniques' for Desserts --Chef magazine
'The recipes in Desserts by Michel Roux are crisp, modern and delicious' for Desserts --Mail on Sunday
'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine
'This collection of Roux's finest dishes essentially forms an autobiography in 250 recipes.' --The Times (T2 Magazine), 31st October 2012
'In his latest book, The Collection, Michel shares over 250 recipes inspired by his many years as a top chef and restaurateur. From super modern dishes to reinterpretations of the classics and step by step explanations of cooking techniques, this is a cookery compendium packed with recipes from every season and occasion.' --Country & Town House, December 2012
--Delicious magazine
'In his latest book, The Collection, Michel shares over 250 recipes inspired by his many years as a top chef and restaurateur. From super modern dishes to reinterpretations of the classics and step by step explanations of cooking techniques, this is a cookery compendium packed with recipes from every season and occasion.' --Country & Town House, December 2012
'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine
'Michel Roux's Collection has, he says, given him the opportunity to select his favourite recipes, and is very much a guiding hand, showing the way to create wonderful food for all occasions. Interspersed among the recipes are lessons on key techniques, making this an outstanding collection that will become a much-used favourite.' --1st December 2012, Good Book Guide
'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine
'Michel Roux is among the elite of chefs, owning and running a restaurant that has been awarded three Michelin stars for an astonishing 27 years unbroken. This sumptuously produced book encompasses his deep passion for food. It has, he says, given him the opportunity to select his favourite recipes, and his is very much a guiding hand, showing the way to create wonderful food for all occasions, with mouth-watering photographs. Interspersed among the recipes are lessons on key techniques, making this an outstanding collection that will become a much-used favourite.' --Good Book Guide, Book of the Month, December 2012
'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine
About the Author:
'The recipes in Desserts by Michel Roux are crisp, modern and delicious' for Desserts --Mail on Sunday
'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine
'This collection of Roux's finest dishes essentially forms an autobiography in 250 recipes.' --The Times (T2 Magazine), 31st October 2012
'In his latest book, The Collection, Michel shares over 250 recipes inspired by his many years as a top chef and restaurateur. From super modern dishes to reinterpretations of the classics and step by step explanations of cooking techniques, this is a cookery compendium packed with recipes from every season and occasion.' --Country & Town House, December 2012
--Delicious magazine
'In his latest book, The Collection, Michel shares over 250 recipes inspired by his many years as a top chef and restaurateur. From super modern dishes to reinterpretations of the classics and step by step explanations of cooking techniques, this is a cookery compendium packed with recipes from every season and occasion.' --Country & Town House, December 2012
'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine
'Michel Roux's Collection has, he says, given him the opportunity to select his favourite recipes, and is very much a guiding hand, showing the way to create wonderful food for all occasions. Interspersed among the recipes are lessons on key techniques, making this an outstanding collection that will become a much-used favourite.' --1st December 2012, Good Book Guide
'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine
'Michel Roux is among the elite of chefs, owning and running a restaurant that has been awarded three Michelin stars for an astonishing 27 years unbroken. This sumptuously produced book encompasses his deep passion for food. It has, he says, given him the opportunity to select his favourite recipes, and his is very much a guiding hand, showing the way to create wonderful food for all occasions, with mouth-watering photographs. Interspersed among the recipes are lessons on key techniques, making this an outstanding collection that will become a much-used favourite.' --Good Book Guide, Book of the Month, December 2012
'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine
Michel Roux's career has been hugely successful from the moment he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. The Waterside Inn, Michel's restaurant in Bray, now run by his son Alain, has held three Michelin stars for an astonishing 27 years. Michel holds countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. Michel has written twelve very successful books, many published by Quadrille, including Eggs (2005), Pastry (2007), Sauces (2009) and Desserts (2011), which have sold almost two million copies. He has also has appeared in two television series and regularly appears on Saturday Kitchen. His most recent television series, The Roux Legacy, provided a fascinating insight into this unique food dynasty. Leading food critics and top chefs described the Roux family as the most important culinary influence ever in the UK, responsible for catalysing the transformation of food and cooking in this country since the sixties.
"About this title" may belong to another edition of this title.
- PublisherQuadrille Publishing Ltd
- Publication date2012
- ISBN 10 1849491852
- ISBN 13 9781849491853
- BindingHardcover
- Number of pages320
- Rating
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Michel Roux: The Collection
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Quadrille Publishing Ltd
(2012)
ISBN 10: 1849491852
ISBN 13: 9781849491853
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