The Essence of French Cooking

Michel Roux

Hardcover

ISBN 10: 1849496625 ISBN 13: 9781849496629

Publisher: Quadrille Publishing, 2015

In this very personal book, Michel Roux distills a lifetime's knowledge into this 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 favorite 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.

Review:

'From Gigot de Lotte en Cocotte to Tarte des Demoiselles Tatin aux Poivres, the maitre of French cuisine offers a definitive collection of more than 100 of his favourite French recipes in this sumptuous and personal book, representing his 45 years of culinary experience.' --The Bookseller, June 2014

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 in Bray, England, 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 honors and he was awarded an OBE in 2002 and the Chevalier de la Légion d'Honneur in 2004. He has written many successful books, including Eggs (2005), Pastry (2007), and Desserts (2011), published by Quadrille and internationally.