Cookery books from Michel Roux and the Roux brothers...

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Cookery books from Michel Roux and the Roux brothers

The art of cooking with a master chef from Michel Roux

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. (Source: Amazon UK 2006)

Only the best ...

Michel Roux has 30 years' experience as a top chef and a vast wealth of culinary knowledge and expertise. Over the years his style of cooking has evolved from the classic French of his Parisian apprenticeship to a lighter, healthier approach, more in keeping with current tastes. And along the way, the impact of modern technology and the influence of global travel have also made their mark. In only the best, Michel applies his outstanding and unique talent to creating an innovative collection of over 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. 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 culinary methods. Superb photographs clearly illustrate the techniques as well as the finished dishes.

Only the best combines the secrets of a master chef with a collection of superb recipes. It is an invaluable reference book of essential culinary techniques and an inspirational companion that truly demonstrates the art of cooking. (Source front flap)

MICHEL ROUX is a celebrated chef at the top of his profession. For 30 years he has been 'chef-patron' of the Waterside Inn, Bray, renowned for the high quality of its classic French cooking and a prized Michelin three-starred restaurant since 1985. Michel is regarded as one of the finest chefs in Europe and holds countless culinary honours.

Michel has appeared in two television series and written several books with his brother Albert. He has published two books as sole author, including Sauces, which won the Glenfiddich Visual Award and has sold over 150,000 copies. In total, worldwide sales of Michel's books exceed one million copies. (Source back flap)

The hardback book measures about 8.75 inches x 10.75 inches.

View pictures from The art of cooking with a master chef - only the best from Michel Roux (Amazon UK page)

Note: this book is believed to be basically the same as New Creative Techniques from a French Master Chef, essentially the same book with a different cover.

The art of cooking with a master chef - only the best from Michel Roux (TV chefs and cookery books)

The art of cooking with a master chef - only the best TV cooks and cookbooks - cookery books by or related to Michel Roux

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Eggs from Michel Roux (TV chefs and cookery books)

Eggs TV cooks and cookbooks - cookery books by or related to Michel Roux

Eggs from Michel Roux

There are over 32 million eggs sold and eaten in the UK every day. The egg is the simplest and most complete food - perfect for singles and couples for a cosy evening in, versatile enough for the quickest of meals to the smartest of dinner parties, the favourite 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. Destined to become a staple on the bookshelves of everyone who likes to cook and illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, Eggs 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; how to make the perfect omelette, mousse, souffle and custard. There are classic egg recipes given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits. There are also new dishes which boast new combinations of flavours or a lighter, simpler style of cooking including Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Creme Brulee. (Source: Amazon UK 2006)

Eggs are increasingly popular today, thanks to low-carb and high-protein trends. This elegantly produced full-color book includes 120 recipes, information on buying, storing, and using eggs, and step-by-step explanations of 20 classic culinary techniques for cooking with eggs. Recipes range from standbys like Eggs Benedict and Hollandaise Sauce to acclaimed chef Michel Roux's original recipes featuring new flavor combinations or lighter, simpler cooking styles. Includes 150 gorgeous color photographs.
Michel Roux (London, UK), one of today's most acclaimed chefs, has held three Michelin stars at the Waterside Inn in Bray, England for 21 years. His culinary honors include the Chevalier de la Legion d'Honneur, and the Meilleur Ouvrier de France en Patisserie. He has written several cookbooks and served as the food and wine consultant for Celebrity Cruises. (Source: Amazon UK 2006)

Review from Tony Cenicola (The New York Times, April 12, 2006) You are not likely to find gull's eggs, spring delicacies in England, in these parts, but even the mention of them in "Eggs" by Michel Roux gives you an idea of how comprehensive this alluring book is. It covers just about every aspect of the egg, including its chemistry, safety, storage and flavor, and each page is beautifully photographed. Mr. Roux, a Michelin three-star chef in England, provides recipes that begin with the simplest boiled eggs, for which there are dozens of variations, and include a delectably velvety French toast casserole with cheese and herbs that would glorify an Easter brunch. His trick for frying eggs so that the white is crunchy and envelops the runny yolk is a keeper, and lovely served in potato nest. There are recipes for omlets, frittatas, custards, mousses and much more, making a rich collection indeed.

Desserts - ten recipes from Michel Roux

Michel Roux's desserts have made him famous throughout the world. He considers the course to be one of the most important parts of the meal - akin to the final act of a play. For this glorious book, Michel Roux has chosen ten of his favourite desserts, including Blackberry Clafoutis and Pear and Ginger Sabayon, to cook at home, some simple, some challenging, all delicious and designed to tempt almost everybody's palate at the end of a meal. (Source: Amazon UK 2006)

World-famous chef, Michel Roux selects ten delicious dessert recipes that are impossible to resist. (Source: Amazon UK 2006)

With his brother Albert, Michel Roux opened the restaurant Le Gavroche in London in 1967. At the time it was the only French restaurant of its kind, serving classical French food with the highest standards of cooking and service. He has since consistently won many major international gastronomy awards, written a number of bestselling books and regularly appears on televsion. (Source: Amazon UK 2006)

Look inside and view pages from Desserts - ten recipes from Michel Roux (Amazon UK page)

Desserts - ten recipes from Michel Roux (TV chefs and cookery books)

Desserts - ten recipes TV cooks and cookbooks - cookery books by or related to Michel Roux

Life is a menu - reminiscences and recipes from a master chef from Michel Roux (TV chefs and cookery books)

Life is a menu - reminiscences and recipes from a master chef TV cooks and cookbooks - cookery books by or related to Michel Roux

Life is a menu - reminiscences and recipes from a master chef from Michel Roux

Three-star chef Michel Roux was apprenticed at 14, at a grand patisserie in Paris. In 1967, he and his brother Albert came to London and opened Le Gavroche - an overnight success. He cooked the Queen's 70th birthday dinner and was the first non-Russian to prepare a banquet at the Kremlin since the Russian Revolution. (Source: Amazon UK 2006)

Look inside and view pages from Life is a menu - reminiscences and recipes from a master chef (Amazon US page)

Sauces : sweet and savoury, classic and new from Michel Roux

A superb sauce can transform even the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred "Waterside Inn", has already attained classic status as an essential in every good cook's kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions. A comprehensive directory which recommends the most suitable sauces for key dishes and ingredients, is also included. (Source: Amazon UK 2006)

Sauces : sweet and savoury, classic and new from Michel Roux (TV chefs and cookery books)

'If there's a sauce worth making - classic or modern - it's in this book' Source - front cover quotation

Glenfiddich Visual Award winner

Sauces : sweet and savoury, classic and new TV cooks and cookbooks - cookery books by or related to Michel Roux

Michel Roux's Finest Desserts from Michel Roux (TV chefs and cookery books)

Michel Roux's Finest Desserts TV cooks and cookbooks - cookery books by or related to Michel Roux

Michel Roux's Finest Desserts from Michel Roux

The creation of superlative desserts and pâtisserie is the greatest passion in Michel Roux's life. This book is the culmination of his 35-year career, a personal selection of 150 of his favorite desserts, ranging from the simplest mixed fruit recipes such as Red Berries and Candied Orange Beads to impressive dishes for special occasions such as Marbled Peppermint and Chocolate Soufflés, are perfected versions of classics; others, like Love Nests with Redcurrant Pearls, are completely original creations. All are regular features on the menu at The Waterside Inn, Michel Roux's Michelin three-starred restaurant at Bray in Berkshire.

In this book, Michel Roux displays his matchless skill in the art of making desserts and discloses to the reader professional secrets which will ensure perfect results. After an invaluable introduction detailing essential equipment and ingredients, the book begins with a section on basic recipes including pastry, meringue, and sponge bases, which provide the foundation for flawless masterpieces.

Every recipe is laid out in the most accessible and easy-to-follow way, giving full details of ingredients, special equipment, and a comprehensive description of the method of preparation. In addition, many of the recipes can be made in advance, as Michel Roux explains; storage and freezing times are also given. Martin Brigdale has photographed over 60 of the dishes in color, including close-ups of intermediate stages of preparation, and several important techniques are show in step-by-step detail.

This superb selection will become the ultimate collection of desserts for the home cook, as well as an essential reference book for all aspiring chefs. (Source: Amazon UK 2006)

Michel and Albert Roux opened their first restaurant, Le Gavroche, in 1967, followed by The Waterside Inn in 1972 and a number of others over the next 20 years. The Waterside Inn has consistently achieved the highest culinary distinction, the three-star Michelin rating, and was Egon Ronay's Restaurant of the Year in 1989. Michel Roux was awarded Meilleur Ouvrier de France en Pâtisserie in 1976 and made Chevalier de l'Ordre National du Mérite in 1987. He is Vice President of the Association Relais et Desserts.

Together, Michel and Albert Roux have written several books, including the prize winning New Classic Cuisine (1983), The Roux Brothers on Pâtisserie (1986), At Home with the Roux Brothers (1988), and Cooking for Two (1991). (Source: Amazon UK 2006)

Look inside and view pages from Michel Roux's Finest Desserts (Amazon US page)

Note: this book is believed to be basically the same as 'Desserts - a life-long passion', essentially the same book with a different cover. Look inside and view pages from 'Desserts - a life-long passion' (Amazon UK page)

The Roux Brothers on Patisserie from Michel Roux and Albert Roux

Michel and Albert Roux are a culinary legend. In this book they turn their attention to the French art of Patisserie, pooling half a century of their collective knowledge and experience to create, not a general cookery book, but a culinary bible. The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection, achieving results once only within the realm of only the professional chef.

With practical advice, tips and hints, the authors set out the various pastry, sponge and dough bases used for desserts and breads, and the creams and fruit-flavoured sauces that complement them. The main recipe section comprises Cold desserts and sweets, Hot desserts and sweets, Hot and cold fruit tarts, Ice creams and sorbets, Petits fours and canapes and finally Cakes. Each recipe lists the equipment needed and provides practical advice on preparation, with hints on presentation, storage and freezing. Finally, the Roux brothers reveal the techniques behind their spectacular, decorative sugar work. (Source: Amazon UK 2006)

'This is the definitive guide to Patisserie. A book full of riches...' Jean Millet

Brothers Michel and Albert Roux have more than 50 years of experience between them in the world's top restaurants and houses. Michel Roux was awarded the Meilleur Ouvrier de France in 1976 for his patisserie. (Source: Amazon UK 2006)

The Roux Brothers on Patisserie from Michel Roux and Albert Roux (TV chefs and cookery books)

'Recipes and ideas for pastries and desserts from the Master Chefs of the celebrated Waterside Inn and Le Gavroche restaurants' Source - front cover

The Roux Brothers on Patisserie TV cooks and cookbooks - cookery books by or related to the Roux Brothers

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