Books by Michel Roux
Matching Food & Wine: Classic and Not So Classic Combinations
by Michel Roux
As head chef at London's famed Le Gavroche restaurant and author of Le Gavroche Cookbook andMarathon Chef, Michel Roux practices a relaxed, informal approach to serving and enjoying wine. He offers a new take on pairing food and wine, like a Monkfish Stew with Garlic alongside a spicy Spanish rosé, or serving up a Chicken Satay with a flowery old Riesling. There are 120 recipes and serving suggestions for appetizers, cheeses, entrees, sides, and even dessert, all with recommendations for the ideal wine companion and the rationale behind his choices. As a bonus, Roux selects 15 world-class wines to design the perfect meals around, including Opus One and an '82 Chateau Latour, and offers engaging opinions on great vintages, vintners, and wines from around the world.
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Eggs
by Jerry Spinelli, Michel Roux
The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It’s also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.
Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.
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Eggs
by Jerry Spinelli, Michel Roux
Nine-year-old David has recently lost his mother to a freak accident, his salesman father is constantly on the road, and he is letting his anger out on his grandmother. Sarcastic and bossy 13-year-old Primrose lives with her childlike, fortuneteller mother, and a framed picture is the only evidence of the father she never knew. Despite their differences, David and Primrose forge a tight yet tumultuous friendship, eventually helping each other deal with what is missing in their lives. This powerful, quirky novel about two very complicated, damaged children has much to say about friendship, loss, and recovery.
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Eggs
by Jerry Spinelli, Michel Roux
Eggs is a quirky and moving novel about two very complicated, damaged children. David has recently lost his mother to a freak accident, his salesman father is constantly on the road, and he is letting his anger out on his grandmother. Primrose lives with her unstable, childlike, fortuneteller mother, and the only evidence of the father she never knew is a framed picture. Despite their age difference (David is 9, Primrose is 13), they forge a tight yet tumultuous friendship, eventually helping each other deal with what is missing in their lives.
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Eggs
by Jerry Spinelli, Michel Roux
There are over 76 billion eggs sold and eaten in the US every year. The egg is the simplest and most complete food - versatile enough for the quickest of meals to the smartest of dinner parties and the favorite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but an inveterate global traveller with a passion for different cuisines, Michel uses all of his skill and experience to take a new look at one of the oldest foods of all. This new edition of a bookshelf staple is illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale and contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling, and shows you how to make the perfect omelet, mousse, soufflé, and custard. There are classic egg recipes given a modern twist, alongside new dishes which boast new combinations of flavors or a lighter, simpler style of cooking.
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Michel Roux: New Creative Techniques from a French Master Chef
by Michel Roux
Over his thirty years as a top chef, Michel Roux has developed a unique cooking style. Based on the classic French cooking of his Parisian apprenticeship, his cuisine has adopted a lighter, healthier approach, more in keeping with current tastes and reflecting the influence of his global travels. In this new book, Roux applies his outstanding talent and expertise to create an original collection of more than 130 recipes that can be achieved at home.
Breaking away from the typical appetizer-entrée-dessert organization of most cookbooks, Michel Roux features an innovative structure that leads the reader to a new, more insightful way of thinking about cooking. Arranged by method of cooking, the book mixes sweet and savory recipes together in chapters on sauces and marinades, steamed and poached dishes, pan-fried food, grills and roasts, and baking. By learning techniques and not just mechanically following recipes, home cooks gain real skills and understanding to apply to all of their cooking. Superb photographs clearly illustrate the sequence of steps in each technique as well as the finished dishes. Filled with the secrets of an accomplished chef, Michel Roux is an invaluable reference book and an inspirational companion that truly demonstrates the art of cooking.
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