Review
------
'His impeccable and precise approach to cooking is
reflected throughout, with an extensive selection of desserts,
covering a whole range of skills and techniques' for Desserts
--Chef magazine
'The recipes in Desserts by Michel Roux are crisp, modern and
delicious' for Desserts --Mail on Sunday
'Classic sauces are culinary skills worth knowing... and who
better to teach us the basics than the great Michel Roux?' for
Sauces --Delicious magazine
'This collection of Roux's finest dishes essentially forms an
autobiography in 250 recipes.' --The Times (T2 Magazine), 31st
October 2012
'In his latest book, The Collection, Michel shares over 250
recipes inspired by his many years as a top chef and
restaurateur. From super modern dishes to reinterpretations of
the classics and step by step explanations of cooking techniques,
this is a cookery compendium packed with recipes from every
season and occasion.' --Country & Town House, December 2012
--Delicious magazine
'In his latest book, The Collection, Michel shares over 250
recipes inspired by his many years as a top chef and
restaurateur. From super modern dishes to reinterpretations of
the classics and step by step explanations of cooking techniques,
this is a cookery compendium packed with recipes from every
season and occasion.' --Country & Town House, December 2012
'Classic sauces are culinary skills worth knowing... and who
better to teach us the basics than the great Michel Roux?' for
Sauces --Delicious magazine
'Michel Roux's Collection has, he says, given him the rtunity
to select his favourite recipes, and is very much a guiding hand,
showing the way to create wonderful food for all occasions.
Interspersed among the recipes are lessons on key techniques,
making this an outstanding collection that will become a
much-used favourite.' --1st December 2012, Good Book Guide
'Classic sauces are culinary skills worth knowing... and who
better to teach us the basics than the great Michel Roux?' for
Sauces --Delicious magazine
'Michel Roux is among the elite of chefs, owning and running a
restaurant that has been awarded three Michelin stars for an
astonishing 27 years unbroken. This sumptuously produced book
encompasses his deep passion for food. It has, he says, given him
the rtunity to select his favourite recipes, and his is very
much a guiding hand, showing the way to create wonderful food for
all occasions, with mouth-watering photographs. Interspersed
among the recipes are lessons on key techniques, making this an
outstanding collection that will become a much-used favourite.'
--Good Book Guide, Book of the Month, December 2012
'Classic sauces are culinary skills worth knowing... and who
better to teach us the basics than the great Michel Roux?' for
Sauces --Delicious magazine
About the Author
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Michel Roux's career has been hugely successful from
the moment he opened his first restaurant, the accled 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 in 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.