French Cooking
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Overview
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.
Editorials
Library Journal
Although not a household name in this country, Roux was a celebrated chef when Emeril's mother was still calling him home to supper. In addition to being chef/owner of a three-star restaurant outside London since 1972, he is the author of Michel Roux: Sauces and Michel Roux's Finest Desserts. His latest effort incorporates both his classic training and the lighter approach that he developed during his 30-plus years as a chef. Roux promises that the more than 130 recipes are "simple, creative and accessible to all my readers." Unlike many master chefs who author cookbooks, he keeps his promise for the most part (wild boar and morel p t constitutes one slip). The section on sauces includes straightforward recipes for classics as well as surprises like Saffron Mango Coulis and Pistachio Cr me Anglaise. Perhaps reflective of Roux's apprenticeship to a p tissier in Paris, the baking section is excellent, featuring clear and concise recipes for standbys; his Rough Puff Pastry may inspire home bakers to try it. For most libraries.-Mary Schlueter, Missouri River Regional Lib., Jefferson City, MO Copyright 2003 Reed Business Information.Book Details
Published
April 1, 2003
Publisher
Rizzoli International Publications
Pages
192
Format
Hardcover
ISBN
9780847825417