224 pages, 9.41 × 7.24 × 0.98 in
April 12, 2011
ORION PUBLISHING GROUP
The following ISBNs are associated with this title:
ISBN - 10: 0297863096
ISBN - 13: 9780297863090
About the Book
When Michel Roux, renowned chef and owner of the famed restaurant Le Gavroche, appeared on the British TV show "MasterChef," his authoritative performance won him a wide and admiring fan base. In this collection Michel brings it all back home, making his vast knowledge accessible to everyone through simple, delicious recipes. His mouthwatering concoctions include rich brioche, Salade Lyonnaise, Mushroom Souffle, Brasied Trout in Riesling, Chicken and Cashew Nut Curry, and dishes for every meal!
From the Publisher
Michel Roux has a justifiable reputation as someone who knows everything there is to know about food, how it should taste and how it should be cooked. He is very serious-minded about cooking and his masterly performances on MASTERCHEF have created a wide and admiring fan base.
MASTERCHEF shows cooking how it should be and it's very good at showing the passion and skills required in becoming a chef, and you learn something about food.
For food has always been at the forefront of his life and the recipes in this book are a distillation of his vast knowledge and experience, made available to the home cook.
About the Author
After apprenticeships with Maître Patissier Hellegouarche in Paris and Alain Chapel in Mionnay, and basic training with the French army Michel Roux worked for two years at the Elysée Palace under French Presidents D'Estaing and Mitterrand. Posts with Pierre Koffman at La Tante Claire and at the Mandarin in Hong Kong led to firstly the Waterside Inn with uncle Michel Sr and then to Le Gavroche under his father Albert. He ran the Roux catering businesses for three years before in 1991 becoming Chef de Cuisine at Le Gavroche, the restaurant his father Albert and uncle Michel Sr founded in 1967. In 1993 he took over the world famous restaurant which has two Michelin stars. He has written three books, is a consultant to many organisations and is a member of the wine committee of the Royal Household. He has run the London Marathon 17 times in aid of childrens' charities.
'Elegant French recipes, such as duck confit, lobster with garlic butter and pink praline tart, that should appeal to any cook'-SQUARE MEAL