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.

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).