Savoury & Sweet

Sauces

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&#39;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.

Michel Roux is a legendary chef and one of the world&#39;s greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he has held three Michelin stars for over three decades. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He holds countless other culinary and personal&#160;honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d&#39;Honneur in 2004. His previous titles include&#160;Pastry&#160;(2007),&#160;Sauces&#160;(2009),&#160;Desserts&#160;(2011),&#160;The Essence of French Cooking&#160;(2014) and&#160;Cheese&#160;(2017), published by Quadrille. Michel has appeared in several popular television series including, from time to time,&#160;Saturday Kitchen. In&#160;The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.&#160; This is further underlined by Michel&rsquo;s founding in 1983 and patronage of the Roux Scholarship, the most acclaimed and influential chef competition in the UK.

The Essential Guide to Cooking with Eggs, Over 120 Recipes

Eggs

This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes.Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, souffl&eacute; and custard.Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffl&eacute;, Cr&egrave;me Caramel and Pavlova with Summer Fruits. Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Cr&egrave;me Brul&eacute;e.

Michel Roux (1941&ndash;2020) was a legendary chef and one of the world&#39;s greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he held three Michelin stars for over three decades. His career was hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He held countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d&#39;Honneur in 2004. He wrote many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts(2011) and The Essence of French Cooking (2014), published by Quadrille. He appeared in several television series including, from time to time, Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.

The Essential Guide to Cooking with Cheese, Over 100 Recipes

Cheese

Cheese has been a lifelong passion for Michel Roux, initially inspired by early visits to French markets and fuelled by extensive travels around the world discovering new cheeses.Here he offers a wealth of advice on cheese and a fantastic collection of over 100 recipes for inventive canap&eacute;s, comforting soups, tempting starters and snacks, sensational salads, original fish and meat dishes, mouth-watering pasta, rice and vegetable dishes, and delectable desserts.In addition to the great cheese classics, such as fondue, tartiflette, Parmesan souffl&eacute;s and gnudi, Michel offers a host of creative ideas with original flavour combinations: try Roquefort pizza with pear, honey and almonds; roasted peppers with halloumi; or filo-wrapped feta and watermelon, for example. The recipes are versatile too, so you can use whichever cheeses are available to you. The ultimate guide to cooking with cheese from a legendary chef, this is a book for all cheese lovers.

Michel Roux (1941&ndash;2020) was a legendary chef and one of the world&#39;s greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he held three Michelin stars for over three decades. His career was hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He held countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d&#39;Honneur in 2004. He wrote many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts (2011) and The Essence of French Cooking (2014), published by Quadrille. He appeared in several television series including, from time to time, Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.

The Essence of French Cooking

In this very personal book, Michel Roux distils a lifetime's knowledge into a definitive work on French food and cooking. Based around 100 classic recipes that have stood the test of time, this lavishly illustrated book explores the diversity of French cuisine, which for centuries has influenced so many other styles of cooking around the world. Michel gives modern interpretations of classic dishes, with his favourite variations and accompaniments. He provides expert guidance on classic techniques as well as fascinating stories about the origins of recipes, ingredients and regional culinary traditions. In addition, there are features on French cheeses and wine. Photographed on location in France, this extraordinarily beautiful book embraces the timeless essence of French cuisine and conveys the flavours and variety of French cooking today.

Michel Roux is a legendary chef and one of the world&#39;s greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he has held three Michelin stars for an astonishing 30 years. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He holds countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d&#39;Honneur in 2004. He has written many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts (2011) and Michel Roux: The Collection (2012), published by Quadrille. He has appeared in several television series and regularly appears on Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.

Michel Roux: The Collection

Quite simply, this is a collection of Michel Roux's finest recipes  -  devised, refined and perfected during the course of his illustrious career. Recipes for all seasons and to suit all occasions are covered in this generous compendium, which contains over 250 recipes plus numerous variations. The book is divided into 9 chapters: Breakfast and brunch; Starters; Fish and shellfish; Poultry, meat and game; Vegetables, eggs and cheese; Desserts; Baking; Party food; Stocks and sauces. Mouthwatering contemporary dishes are featured, along with Michel's interpretations of the great classics. Step-by-step illustrated sequences guide you through specific techniques throughout the chapters. Presented in a generous format, designed in a clear, easy-to-follow style and illustrated throughout with stunning photographs, this is a must-have recipe collection from one of our greatest chefs.

Michel Roux's career has been hugely successful from the moment he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. The Waterside Inn, Michel's restaurant in Bray, now run by his son Alain, has held three Michelin stars for an astonishing 27 years. Michel holds countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. Michel has written twelve very successful books, many published by Quadrille, including Eggs (2005), Pastry (2007), Sauces (2009) and Desserts (2011), which have sold almost two million copies. He has also has appeared in two television series and regularly appears on Saturday Kitchen. His most recent television series, The Roux Legacy, provided a fascinating insight into this unique food dynasty. Leading food critics and top chefs described the Roux family as the most important culinary influence ever in the UK, responsible for catalysing the transformation of food and cooking in this country since the sixties.

French Country Cooking

From Brittany and Normandy in the north, via the Loire, Burgundy and the Auvergne to the Pyrenees and Provence in the south, the cooking of regional France is justly renowned for the quality of its ingredients, the delicious dishes created from them and the infinite variety of local wines to accompany them. This classic collection of heritage recipes represents the best of French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux, founders of The Waterside Inn and Le Gavroche. Divided into twelve regional chapters, each introduction gives an overview of the region and its culinary traditions. A dozen typical recipes follow and each chapter concludes with a list of ingredients indigenous to that area. The result is a superb collection of over 150 recipes as diverse and interesting as the regions and gastronomic backgrounds from which they came.

Michel and Albert Roux grew up and trained as chefs in France before coming to England. They opened their first restaurant, Le Gavroche, in London in 1967, followed by several others and then The Waterside Inn in 1972. Both restaurants received three Michelin stars and The Waterside Inn retains its 3-star rating after an extraordinary 25 years. Michel and Albert starred in their own successful television series and have broadcast on radio and written a number of successful cookbooks. The family tradition continues as Michel's son Alain is now Chef Patron at The Waterside Inn and Albert's son Michel Jr at Le Gavroche. Author Locations: Bray and London

Michel Roux

Desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he presents updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit a fresher, lighter palate. 
 
 Each chapter focuses on a particular type of dessert from simple fruit ideas, hot souffl&eacute;s and puddings, ice creams and sorbets &ndash; through meringues, mousses and parfaits &ndash; to delectable tarts, pastries and g&acirc;teaux. Step-by-step recipes guide you through specific techniques throughout. Creative, diverse and lavishly illustrated, this superb collection of over 120 recipes includes desserts for all seasons and to suit all occasions. 
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Michel Roux

Books by Michel Roux

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