- Hardcover: 192 pages
- Publisher: Quadrille Publishing Ltd; 1st edition (11 Oct 2002)
- Language English
- ISBN-10: 1903845750
- ISBN-13: 978-1903845752
- Product Dimensions: 26.9 x 21.6 x 2 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
-
Amazon Bestsellers Rank:
270,104 in Books (See Top 100 in Books)
- #21 in Books > Food & Drink > Food Writers > Albert & Michel Roux
- See Complete Table of Contents
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More About the Author
Product Description
Review
World famous master chef, Michel Roux, shares his thirty years of culinary experience, bringing his unique talents to ordinary cooks in this sumptuously illustrated, easily understood book. Roux's mantra "modern cuisine, constantly evolving cuisine" is made apparent in the exotic collection of dishes. And his pet subject, fresh ingredients, organically grown, is reiterated throughout to ensure the most flavoursome outcome to each recipe. From his original French cuisine Roux has expanded to encompass world-wide tastes and methods: Japanese tempura, Italian pasta and North African dishes, ensuring his catalogue of dishes keep up with modern trends at the same time as having that most important element of all - the Roux touch. From easy recipes such as poached eggs on watercress salad with red pepper salsa to the more complicated wild mushroom cappelleti with herb salsa, from starters through main courses to luscious desserts, you are guaranteed finding a recipe to suit the necessary occasion. - Lucy Watson
Product Description
Here, top chef Michel Roux has created a compendium of culinary techniques, whilst at the same producing a collection of 130 recipes that can be achieved at home. The book is arranged by style of cooking, from sauces and marinades, through steamed and poached dishes, pan-fried food, grills and roasts, to baking. Each technique is demonstrated by means of a master recipe with one or two variations, but each recipe is given a modern twist.
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Customer Reviews
Most Helpful Customer Reviews
41 of 44 people found the following review helpful
Format:Hardcover
'Only the best combines the secrets of a master chef with a collection of super recipes. It is an invaluable reference book of essential culinary techniques and an inspirational companion that truly demonstrates the art of cooking.
The book is arranged by style of cooking.........
Michel uses classic techniques which he has developed in his own way to perfection, but he also gives each recipe a scintillating modern twist. As well as French techniques, Michel also covers Italian pasta-making, Japanese tempura, Chinese poach-roasting and other international methods.'
192 shiny quality pages, with ower 130 recipes, split over main chapters:-
1. Marinades/stocks/sauces
2. Raw and cured food
3. Eggs, crepes & soufflés
4. Mousses, terrines & confits
5. Pasta, grains & rice
6. Steamed & poached dishes
7. Grills, roasts & bakes
8. Pan-fries, sautés & deep frying
9. Casseroles & slow cooking
10. Baking
along with an introduction, store-cupboard essentials and a full index.
Each chapter has a useful description page and handy notes head up each recipe, e.g.:-
'Tabbouleh
Here is a innovative way to serve this popular Middle Eastern dish, which I adore making, especially when I am in Provence. Like risotto, there are countless versions, my favourite is intensely lemony and full of fresh parsley and mint.
It tastes even better the day after it is made.'
Each recipe has a clear ingredient list, method, and, if applicable, a variation on the theme.
The book is, perhaps, a little sparse on photography, and it is not always obvious which dish is actually pictured, which may prove slightly negative to those of us who like to see what we are aiming for on the plate.
Having said that, the ones that are included are simply mouth-watering, such as:-
'Poached white peaches with pistachio crème anglaise,' which also graces the back cover.
Recipes include:-
* Lightly smoked duck breasts with pak choi
* Cucumber coulis
* Peppermint soufflé in a chocolate crepe
* Ham mousse with red pepper salsa
* Turbot poached in red wine
* Grilled fillet of lamb with Mediterranean vegetables
* Roast stuffed Christmas goose
* Hollandaise sauce
* Creamy scrambled eggs with baby vegetables a la grecque
* Special pan-fried rib of beef
* Vegetable tagine with red mullet fillets
* Michel's sashimi
The book is arranged by style of cooking.........
Michel uses classic techniques which he has developed in his own way to perfection, but he also gives each recipe a scintillating modern twist. As well as French techniques, Michel also covers Italian pasta-making, Japanese tempura, Chinese poach-roasting and other international methods.'
192 shiny quality pages, with ower 130 recipes, split over main chapters:-
1. Marinades/stocks/sauces
2. Raw and cured food
3. Eggs, crepes & soufflés
4. Mousses, terrines & confits
5. Pasta, grains & rice
6. Steamed & poached dishes
7. Grills, roasts & bakes
8. Pan-fries, sautés & deep frying
9. Casseroles & slow cooking
10. Baking
along with an introduction, store-cupboard essentials and a full index.
Each chapter has a useful description page and handy notes head up each recipe, e.g.:-
'Tabbouleh
Here is a innovative way to serve this popular Middle Eastern dish, which I adore making, especially when I am in Provence. Like risotto, there are countless versions, my favourite is intensely lemony and full of fresh parsley and mint.
It tastes even better the day after it is made.'
Each recipe has a clear ingredient list, method, and, if applicable, a variation on the theme.
The book is, perhaps, a little sparse on photography, and it is not always obvious which dish is actually pictured, which may prove slightly negative to those of us who like to see what we are aiming for on the plate.
Having said that, the ones that are included are simply mouth-watering, such as:-
'Poached white peaches with pistachio crème anglaise,' which also graces the back cover.
Recipes include:-
* Lightly smoked duck breasts with pak choi
* Cucumber coulis
* Peppermint soufflé in a chocolate crepe
* Ham mousse with red pepper salsa
* Turbot poached in red wine
* Grilled fillet of lamb with Mediterranean vegetables
* Roast stuffed Christmas goose
* Hollandaise sauce
* Creamy scrambled eggs with baby vegetables a la grecque
* Special pan-fried rib of beef
* Vegetable tagine with red mullet fillets
* Michel's sashimi
6 of 6 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
For some time I have been a huge fan of the Roux `family'but this book is one of the best productions that has reached the market. As a chef the insperation the book has given me has helped me to bring my little Restaurant to the number one spot on `tripadvisor'for our area. The book makes it so simple to follow the wounerful dishes and produce fantastic food. While I am sure Michel makes money from his books I believe it is not enough reward for all the pleasure he gives with the knowledge he shares.
Very well thought out recipes,
Fantastic combinations,
All the basics you require,
A wonderful shareing of 3 star knowledge and a life time of experience.
will always be very greatful. How about another?
Very well thought out recipes,
Fantastic combinations,
All the basics you require,
A wonderful shareing of 3 star knowledge and a life time of experience.
will always be very greatful. How about another?
11 of 12 people found the following review helpful
Format:Paperback
Bought this book as i have grown to admire Michel watching him through Masterchef..and i am damn glad i did. have always had a great interest in cooking and baking but since i am now a stay at home mam i have much more time to dwindle in it..this book is perfect for someone like me with an interest but maybe lacking certain knowledge..he explains lots of different tasks, lets you in on what equipment he uses and some of his favourite tricks...well worth having and i am now seeking my next book from him!!!
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