Presents recipes for breads, sponge cakes, creams, sauces, tarts, gateaus, fruit desserts, souffles, fritters, sherberts, ice creams, canapes, petits fours, tea cakes, and icings

The Roux Brothers on Patisserie: Pastries and Desserts from 3 Star Master Chefs

Cookbooks, Food & Wine

Roux, Michel

Roux, Albert

Desserts

Simon&Schuster

This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes. As a whole, the series forms a cookery library ranging from soups to salads, lunches to suppers, risotto to roasts, and cakes to cookies.

TRAFALGAR SQUARE +

The Marathon Chef: Food for Getting Fit

As head chef at London's famous Le Gavroche restaurant and an eight-time marathon runner (New York and London), Michel Roux, Jr. knows how food affects the body's ability to perform at its peak. He discusses that vital link and provides 100 utterly delicious, nutritionally sound recipes, including such treats as Watermelon and Papaya Wakeup Juice, Grilled Tiger Prawns with Cucumber Salad and Pistachio Yogurt Dressing, and Warm Chocolate and Honey Cake, all created to help sustain the body over a 26-mile run, as well as during the long months of training leading up to the race. Roux tells you what not to eat the night before a marathon, including why the traditional "pasta party" may be wrong for your body, and offers a selection of sensational recipes for breakfast, main courses, breads, pasta and rice, and desserts, each sure to leave you strong, alert and full of energy. About the Author: Michel Roux Jr. is one of the world's top chefs and restaurateurs. He began training with Maître Patissier Hellegouarche in Paris when he was just 16, and thereafter worked with the greatest masters and at some of the finest hotels, as well as for French Presidents Giscard d'Estaing and François Mitterand at the Elysée Palace. He took over Le Gavroche in 1994, and continues to receive recommendations for excellence in every food guide.

Special Diet

Weidenfeld Nicolson Ltd

Michel Roux's desserts have made him famous throughout the world. For this glorious book, he has chosen ten of his favorite desserts, including Blackberry Clafoutis and Pear and Ginger Sabayon, to cook at home. Some are simple, some are challenging, and all designed to tempt almost everybody at the end of a meal.

Desserts: Ten Recipes

Orion Publishing

As head chef at London's famed Le Gavroche restaurant and author of Le Gavroche Cookbook and Marathon Chef, Michel Roux practices a relaxed, informal approach to serving and enjoying wine. He offers a new take on pairing food and wine, like a Monkfish Stew with Garlic alongside a spicy Spanish rosé, or serving up a Chicken Satay with a flowery old Riesling. There are 120 recipes and serving suggestions for appetizers, cheeses, entrees, sides, and even dessert, all with recommendations for the ideal wine companion and the rationale behind his choices. As a bonus, Roux selects 15 world-class wines to design the perfect meals around, including Opus One and an '82 Chateau Latour, and offers engaging opinions on great vintages, vintners, and wines from around the world.

Matching Food & Wine: Classic And Not So Classic Combinations

Beverages & Wine

The Roux family name is synonymous with quality French cooking: here, Michel Roux Jr selects ten of the most popular classic recipes from the world-famous kitchen of Le Gavroche. Michel's style is &ldquo,modern French&rdquo, &ndash,classic French cooking with a lighter and less rich approach, subtly influenced by Medi

Le Gavroche Cookbook : (Ten Recipes)

Weidenfeld&Nicolson

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. Albert and Michel Roux have between them published many successful cookbooks - this is the first cookbook by Michel Roux Jr, who has worked with many of France's top chefs and as a personal chef to the President of France before taking over at Le Gavroche. Shows how to create the atmosphere and cuisine of Le Gavroche at home, with advice on dining French style and on how to select what to drink, from aperitif to sweet wine.

Le Gavroche Cookbook

Regional & International

Cassell

Catering for Life: The Autobiography of Victor Ceserani

Ceserani, Victor

Biographies & Memoirs

Hodder & Stoughton Educational Division

Michel Roux (London, UK) is one of today's most celebrated chefs. His Waterside Inn in Bray, England, has held three Michelin stars for an astonishing 23 years, and he has won many honors and awards. Roux has appeared in two television series and written several successful books, including Eggs (978-0-471-76913-2) and Sauces (978-0-8478-1970-6).

Pastry: Savory & Sweet

Reference

Harvest

The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It’s also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.
Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.

Eggs

Cooking by Ingredient

Houghton, mifflin, harcourt

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