Michel Roux: Collection, The

Description: 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.


About the Author :
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, 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.