The latest cookery book by legendary Michel Roux O.B.E. Cheese has been a lifelong passion for Michel Roux, initially inspired by early visits to French markets and fuelled by extensive travels around the world.
Michel’s latest book not only has great cheese classics but also offers a host of creative ideas with original flavour combinations. This is a book for all cheese lovers!
The latest title from Michel Roux which is a must for anyone with a sweet tooth.
A book devoted to the simplest and most complete food. Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling to making the perfect omelette, crepe, souffle, meringue and custard. Soft cover.
Michel and Albert Roux first learned the secrets of their culinary art through the homely but wonderful cooking of their mother. In French Country Cooking the Roux brothers give new life to this superb traditional cuisine.
This book won the Special Commendation Award at the Andre Simon Food and Drink Book Awards in March 2009.
The original Sauces book was published over a decade ago. In this edition Michel Roux takes a fresh new look at sauces, updating great classics as well as presenting an enticing range of new recipes to suit today’s fresher, lighter dishes.
A collection of Michel Roux’s finest recipes – devised, refined and perfected during the course of his illustrious career.
In this intensely personal book, Michel Roux distills a lifetime’s knowledge into a definitive, lavishly illustrated work on French food and cooking. Based around 100 classic recipes, ranging from a simple Squash Soup to the more time-rewarding challenge of a Daube de Boeuf à la Beaujolaise, all the diversity of French cuisine is explored.