Download or read book Le Gavroche Cookbook written by Michel Roux Jr. and published by Orion. This book was released on 2018-08-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Le Gavroche Cookbook written by Michel Roux and published by Weidenfeld & Nicolson. This book was released on 2003 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The creation of Albert and Michel Roux, Le Gavroche opened in 1967. At the time, it was the only restaurant of its kind -- serving classical French food with the highest standards of cooking and service -- in London. As the River Caf� has set the standard by which Italian cooking is appreciated in Britain, so Le Gavroche represents the finest classical French cooking. Now run by Michel Roux Jr., it retains its two Michelin stars, and continues those high standards for which it has always been famous. Michel Roux Jr's style is 'modern French' -- classical French cooking with a lighter and less rich approach, and subtly influenced by Mediterranean and Asian flavours and ingredients. This book is a slice of culinary history -- a selection of the best of Le Gavroche's cooking over the last thirty years with 200 seasonal recipes carefully chosen for cooking at home.
Download or read book Le Gavroche Cookbook 10 Recipes written by Michel Roux and published by Weidenfeld & Nicolson. This book was released on 2005-04 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: The creation of Albert and Michel Roux, Le Gavroche opened in 1967. At the time, it was the only restaurant of its kind - serving classical French food with the highest standards of cooking and service - in London. Now run by Michel Roux Jr., it retains its two Michelin stars, and continues those high standards for which it has always been famous. Michel Roux Jr's style is 'modern French' - classical French cooking with a lighter and less rich approach, and subtly influenced by Mediterranean and Asian flavours and ingredients. This critically acclaimed book is a unique slice of culinary history - a selection of the best of Le Gavroche's cooking over the last thirty years with ten delicious seasonal recipes carefully chosen for cooking at home.
Download or read book Michel Roux written by Michel Roux Jr. and published by Weidenfeld & Nicolson. This book was released on 2009-01-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The French Kitchen written by Michel Roux jr and published by Hachette UK. This book was released on 2013-10-24 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt: French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvegne, 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 they regions from which they came from, heritage cooking and family values from provincial France have stood the test of time. In this book Michel Roux Jr., star of MasterChef and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine. With classic recipes using delicious ingredients, Michel Roux Jr. will help you brings provincial French cooking into your kitchen and helps you to recreate the 'je ne sais quoi' that only French cuisine can embody.
Download or read book The French Revolution written by Michel Roux jr and published by Seven Dials. This book was released on 2018-10-18 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!
Download or read book French Country Cooking written by Michel Roux and published by Quadrille Publishing. This book was released on 2011-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of recipes represents the 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. Divided into twelve regional chapters, each introduction gives an overview of the region and its culinary traditions. Typical recipes follow and each chapter concludes with a list of ingredients indigenous to that area.
Download or read book Roux Brothers on Patisserie written by Michel Roux and published by Little Brown GBR. This book was released on 1993 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michel and Albert Roux are a culinary legend. In this book they turn their attention to the French art of Patisserie, pooling half a century of their collective knowledge and experience to create, not a general cookery book, but a culinary bible. The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection, achieving results once within the realm of only the professional chef. With practical advice, tips and hints, the authors set out the various pastry, sponge and dough bases used for desserts and breads, and the creams and fruit-flavoured sauces that complement them. The main recipe section comprises Cold desserts and sweets, Hot desserts and sweets, Hot and cold fruit tarts, Ice creams and sorbets, Petits fours and canapes and finally Cakes. Each recipe lists the equipment needed and provides practical advice on preparation, with hints on presentation, storage and freezing. Finally, the Roux brothers reveal the techniques behind their spectacular, decorative sugar work.
Download or read book The Essence of French Cooking written by Michel Roux and published by Quadrille Publishing. This book was released on 2015-10-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this very personal book, Michel Roux distills a lifetime's knowledge into this 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 favorite 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.
Download or read book The British Larder written by Madalene Bonvini-Hamel and published by Bloomsbury Publishing. This book was released on 2020-10-01 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: An informative, beautiful, photography-filled edition that celebrates the seasonal bounty of Britain's produce as shown through the mind of one of the country's most exciting talents. In this book, Madalene Bonvini-Hamel brings her passion for seasonal, locally-sourced produce to the fore, aiding her crusade to convert all who love food to thinking and eating seasonally. This is a month-by-month tour of the best produce that the country has to offer, paired and transformed in her own unique way. Madalene's own sumptuous food photographs, created and styled by her own hands, make The British Larder Cookbook an incredibly glowing testament to her immense talent and her admirable ethos.
Download or read book A Long and Messy Business written by Rowley Leigh and published by Unbound Publishing. This book was released on 2018-10-04 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'I get fed up with the number of cookbooks that promise quick and easy meals, those that promise a three-course dinner that can be knocked up in thirty minutes. Most cooking, and certainly most enjoyable cooking, takes a little longer. I can knock something up in a hurry if I have to – there are plenty of quick and easy recipes in this book – but that ability was a long time in the acquisition, and I still prefer to take my time, in order to do it better than I did it last time.' These recipes and essays, first published in the Financial Times, are a distillation of Rowley Leigh’s forty years as both a professional chef and a home cook. They detail with precision and wit how to cook and enjoy both unusual and familiar ingredients through the seasons. With Leigh’s succinct wine recommendations and over 120 recipes, this is a book to get messy with overuse in the kitchen and to pore over in an armchair with a glass of the author’s beloved Riesling close to hand.
Download or read book Classic Koffmann written by Pierre Koffmann and published by Jacqui Small. This book was released on 2016-10-13 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner 'Best French Cuisine Book' - Gourmand World Cookbook Awards 2016 Finalist 'Cooking from a Professional Point of View' - James Beard Foundation Awards 2017 Classic Koffmann offers a masterclass in all that’s best in the French culinary tradition and will most certainly be the must-have cookery book of the season. There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. Now celebrating 50 years in the business, the self-effacing Pierre has been coaxed out of the kitchen just long enough to write this superlative collection of his classic recipes. Ranging as you would expect from Entées to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef wasn't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus. What's more, having been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his protégés, the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs, who are all culinary luminaries in their own right, have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. A masterclass in all that’s best in the French culinary tradition.
Download or read book Artisanal Cooking written by Terrance Brennan and published by John Wiley & Sons. This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a collection of one hundred fifty recipes from hors d'oeuvres and entrees, soups, sandwiches, main meals, and delicious desserts by master chef, Terrance Brennan.
Download or read book Flour and Stone written by Nadine Ingram and published by Simon and Schuster. This book was released on 2018-09-24 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: A luscious celebration of baking for life, love and happiness. Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind. Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen. Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life. 'Beautiful recipes written by a master baker with care, skill, and that intangible ‘something’ that makes me want to bake every single cake and pastry.' Belinda Jeffery
Download or read book Monica s Kitchen written by Monica Galetti and published by Quadrille Publishing Ltd. This book was released on 2012-10-11 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monica Galetti shows how to serve up great-tasting food at home, every day, easily and effortlessly. Her food is lively, interesting and contemporary, reflecting the many and varied influences on her cooking, from her Samoan and New Zealand upbringing to her travels in Europe and Asia, and her experience in a high-end London restaurant. Easily accessible, good-quality ingredients, simple techniques and enticing flavour combinations are the characteristics of her cooking. To Monica, cooking at home must be fun, easy and relaxed, whatever the occasion. Here she presents her favourite recipes in chapters that reflect different meal situations. 'From work to the table' offers exciting weekday meal solutions that are nutritious, quick and adaptable, such as Honey and soy glazed duck breast with pak choi. 'A leisurely weekend' features recipes that give you time to relax away from the kitchen: undemanding slow-cooked food, easy-to-prepare special lunches and suppers, and delectable, prepare-ahead desserts. 'A time for friends' enables you to host an impressive dinner for friends without stress or fuss, while 'Something different' is the chapter to turn to when you want to serve something totally unexpected, such as Blue cheese pannacotta or Honeycomb lollipops. Every recipe is beautifully photographed in Monica's home kitchen. Essentially this is a book for those who have limited time to cook, but who enjoy great food, and are constantly looking for fresh inspiration in the kitchen.
Download or read book A Little Taste of Italy written by Sophie Braimbridge and published by Allen & Unwin. This book was released on 2003 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title showcases the best Italian food by taking you on a journey through Italy and Italian cuisine, from the markets of Sicily to pasta in Naples and wine in Tuscany. 100 authentic recipes are photographed as they are made in the kitchen.
Download or read book Les Abats written by Michel Roux Jr. and published by Seven Dials. This book was released on 2018-10-30 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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).
