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    Michel Roux: The Collection (Hardback) By (author) Michel Roux

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    DescriptionQuite 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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  • Full bibliographic data for Michel Roux: The Collection

    Title
    Michel Roux: The Collection
    Authors and contributors
    By (author) Michel Roux
    Physical properties
    Format: Hardback
    Number of pages: 320
    Width: 220 mm
    Height: 280 mm
    Thickness: 33 mm
    Weight: 1,906 g
    Language
    English
    ISBN
    ISBN 13: 9781849491853
    ISBN 10: 1849491852
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WBB
    BISAC V2.8: CKB000000
    DC23: 641.5
    Illustrations note
    300 colour photographs
    Publisher
    Quadrille Publishing Ltd
    Imprint name
    Quadrille Publishing Ltd
    Publication date
    25 October 2012
    Publication City/Country
    London
    Author Information
    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.