The Roux brothers reinterpret the classic recipes passed down through generations of French food lovers. Dividing France into 12 culinary areas, they cover the country from Normandy to Provence, selecting the best regional specialities. Each area is represented by a dozen recipes and an appreciation of its best wines, cheeses and produce. The result is over 150 recipes as diverse as the regions they come from.

French Country Cooking

Cookbooks, Food & Wine

Michel Roux

The Roux Brothers

Regional & International

Pan/Macmillan

New Classic Cuisine

Albert Roux

Macdonald

Little,Brown

Physical description; 223 p., [16] p. of plates : ill. ; 23 cm. Notes; SIGNED COPY. Subject; Cooking, French. Food - French dishes. Home economics - Cookery - Cookbooks. Michelin stars. Other names; Roux, Michel, British Broadcasting Corporation. Genre; Illustrated.

At Home with the Roux Brothers

BBC CONSUMER PUBLISHING

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.

Michel Roux's Finest Desserts

Desserts

Rizzoli

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 soufflés and puddings, ice creams and sorbets through meringues, mousses and parfaits to delectable tarts, pastries and gâteaux. 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.

Quadrille Publishing Ltd.

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.

Sauces: Savoury and Sweet

Main Courses & Side Dishes

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.

Michel Roux : Life Is a Menu - Reminiscences and Recipes from a Master Chef

Biographies & Memoirs

Robinson Publishing

The Roux family name is synonymous with quality French cooking - Michel Roux Jr selects 200 of the most popular classic recipes from the kitchen of Le Gavroche.

Le Gavroche Cookbook

Weidenfeld Nicolson Illustrated

Only the Best : The Art of Cooking With a Master Chef

Quadrille Pub.

See the best price to sell, buy, or rent books by Michel Roux. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Michel Roux

See the best price to sell, buy, or rent books by Michel Roux. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

French Country Cooking

New Classic Cuisine

New Classic Cuisine

At Home with the Roux Brothers

Michel Roux's Finest Desserts

Desserts

Sauces: Savoury and Sweet

Michel Roux : Life Is a Menu - Reminiscences and Recipes from a Master Chef

Le Gavroche Cookbook

Only the Best : The Art of Cooking With a Master Chef