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Sauces have always played an important role in cooking. They
complement and enhance so many foods, adding nuances of flavour and
taking dishes to new heights. With his wealth of culinary
knowledge, Michel Roux is recognised as a master at the art of
sauce-making. This comprehensive collection of over 200 sauces has
attained classic status as the essential guide 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
and photographs. A comprehensive directory which recommends the
best sauces for key dishes and ingredients is also included.
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Michel Roux at Home
Michel Roux Jr.
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R844
R694
Discovery Miles 6 940
Save R150 (18%)
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Ships in 9 - 15 working days
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Discover the joy of cooking simple and delicious French meals at
home with Michel Roux, the celebrated chef and author of numerous
award-winning cookbooks. Journey into the heart of Michel Roux's
home kitchen as he shares the mouth-watering everyday recipes he
enjoys cooking and eating with his family and friends, including
hearty breakfasts, quick lunches, simple suppers and weekend
feasts. With a mix of family classics that have been passed down
through the generations of the legendary Roux family, newer dishes
that Michel loves to cook with his wife and daughter, and his own
childhood favourites, this is accessible French food to cook at
home. Drawing on his years of experience as a chef and
restaurateur, at the core of each recipe is the use of simple,
fresh ingredients and carefully crafted flavour combinations. Each
with clear instructions and helpful tips to ensure success in your
home kitchen. Alongside each of the delicious meals selected for
different times of the week, is a collection of five seasonal
menus, each perfect for special family celebrations at home.
All 20 episodes from the ITV culinary series in which chef James
Martin journeys through France. Traveling in a classic Citroen 2CV,
which belonged to the late chef Keith Floyd, James embarks upon a
French adventure as he visits the locations that influenced his
career, stopping to sample some of the best local dishes and
produce along the way.
As an ingredient, canned seafood often gets short shrift; it's
often considered a mundane filler for salads, casseroles, and
sandwiches by those in a hurry or on a budget. But while fresh is
always best, there's no reason why canned seafood has to be boring.
Discover how to transform everyday canned seafood into stylish,
delicious dishes in this cookbook that features innovative recipes
for not only tinned salmon and tuna but clams, oysters, shrimp,
crabmeat, sardines, anchovies, mackerel, and more. Make
sophisticated versions of traditional seafood dishes such as Creamy
Garlic & Clam Chowder; New England Salmon Cakes; and Apple,
Cheddar & Tuna Melt; and try out imaginative new recipes such
as Oyster & Artichoke Stew, Sardine & Potato Pancakes, Clam
& Fontina Pizza, and Shiitake Mushrooms Stuffed with Crabmeat.
This cookbook is perfect for students, those on a budget, or those
with time constraints, but it's also a sea-worthy companion for any
home cook with a pantry. Elevating canned seafood to new and
delectable heights, "Tin Fish Gourmet" proves that there is life
after tuna casserole.
The foreword is by Michel Roux, whose restaurant Le Gavroche was
the first in the United Kingdom to receive three Michelin stars.
Barbara-jo McIntosh is an award-winning food professional with over
thirty-five years' experience in the food and hospitality industry.
Former proprietor of Barbara-Jo's Elegant Home Cooking, a popular
Vancouver eatery, she now owns Barbara-Jo's Books to Cooks, a
bookshop in Vancouver dedicated to the culinary arts.
Michel Roux is a French-born chef living and working in the United
Kingdom. His restaurant Le Gavroche, which he founded with brother
Alain in 1967, was the first in the UK to receive three Michelin
stars. He is now proprietor of the Waterside Inn, a
three-Michelin-starred restaurant in Bray, outside of London.
French gastronomy is renowned for its classic recipes passed from
generation to generation. From Burgundy to the Auvergne, Provence,
the Loire and the Pyrenees, traditional family cooking has always
been at the heart of the French kitchen and lifestyle. With its
delicious dishes and exquisite ingredients as diverse as the
regions from which they come, heritage cooking and family values
from provincial France have stood the test of time. In this book
Michel Roux Jr, star of the BBC's MASTERCHEF and owner of the
two-Michelin star Le Gavroche in London, explores the heritage of
his native French cuisine - from the rustic to the haute. With
classic recipes using delicious ingredients, Michel Roux Jr will
help you bring provincial French cooking into your kitchen and
helps you to recreate the 'je ne sais quoi' that only French
cuisine can embody.
A slice of culinary history. Classic French from leading London
restaurant Le Gavroche, created and run by the Roux family, now in
its 50th year. Le Gavroche opened its doors in 1967 under Michel
and Albert Roux. Half a century later, the Roux family is a name
synonymous with quality French cooking and the highest standard of
service. Michel Roux Jr, who has been chef de cuisine at Le
Gavroche for over 25 years now, selects 200 of the most popular
classic recipes from its kitchens. Michel Roux Jr worked with many
of France's top chefs and as a personal chef to the President of
France before taking over at Le Gavroche. This edition of his first
book marks the restaurant's 50th year anniversary, showing how to
create the atmosphere and cuisine of Le Gavroche at home, with
advice on dining French style and how to select what to drink, from
aperitif to sweet wine.
The life - and life behind the scenes - of one of Britain's
best-known chefs. The Roux family is the most influential family
associated with food in Britain. Through their various restaurants
(Le Gavroche, Waterside Inn, Brasserie Roux) and catering services
they have trained many of Britain's top chefs. Albert and Michel Sr
brought French high cuisine to Britain in the sixties, much of the
produce being brought twice weekly from France by Michel's mother
in the family car. Michel grew up in an environment of respect for
fine food and ingredients, of never settling for second best, and
of traditional French family excursions to find wild food. He tells
the story of what it was like to grow up as part of this close-knit
family. He left school at 16 to start his first apprenticeship with
Maitre Patissier Hellegourarche in Paris. He then worked with Alain
Chapel at Mionnay before doing his mililtary service at the Elysee
Palace cooking for Presidents Giscard d'Estaing and Francois
Mitterand. After a stint cooking at the Mandarin Hotel in Hong Kong
and catering in London, he took over the running of Le Gavroche in
1994.
Michel Roux Jr's delicious collection of French recipes for the
modern home cook. Michel Roux Jr is one of the best-known and most
loved French chefs in Britain. He runs the renowned two-Michelin
star restaurant Le Gavroche in London, as well as a number of other
restaurants, and has presented many popular food programmes on TV.
In The French Revolution, Michel revisits the classic dishes from
his traditional French upbringing, but takes a modern approach that
adapts his favourite recipes to suit home cooks today who are
looking for light, healthy and easy-to-make options. Gone are the
very rich creamy sauces, heavy meat dishes and complicated cooking
techniques, as Michel replaces these with recipes that delight the
palate without threatening the waistline. For instance, a delicate
pea tart with filo-like brik pastry, a new hollandaise sauce
containig hardly any butter and lots of clever low-calorie
dressings. Michel also features recipes that can be made in one pot
for speed and convenience, such as the delicious Poulet Basquaise -
a fragrant, simple stew of chicken, peppers and spices. Other
dishes can be put together from store cupboard ingredients for a
quick mid-week supper - such as Chickpea and harissa soup, to be
served alongside one of his many simple salads, tempting vegetable
dishes or speedy desserts. These are not restaurant dishes - this
is the food that Michel and his family cook and eat at home. In his
beautiful new book, Michel brings the great cuisine of his native
land into the 21st century - truly a French food revolution!
"Don't be afraid of offal. Some of the greatest of all French
classics involve organ meats such as brains and sweetbreads." -
Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes
that we are missing out. At a time when food shortage is a global
concern, health fears over processed meat are making headlines and
the cost of living is higher than ever, he can't understand our
reluctance to utilise every part of an animal's carcass. Brains,
organs, intestines, hooves - items that are traditionally viewed
with distaste in our society - are an integral part of French and
world cuisine. With this book, the two-star Michelin chef hopes to
change the way we think about offal and demonstrate that, with a
little time and effort, it can be used to produce enticing and
delicious food to impress friends and feed families. The book will
contain recipes ranging from the simple sweetbreads Michel's mother
fed him as a child, to the more adventurous dishes in the style
served at his award-winning restaurants. Dishes range from La
Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or
Soupe aux abattis (Giblet soup), to Cervelle de veau zingara
(Calves' brains with zingara) or Langue de boefu au persil et cares
(Salted ox tongue with caper parsley sauce).
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