New creative techniques from a French master chef

Trama

Michel Roux has 30 years' experience as a top chef and a vast wealth of culinary knowledge and expertise. Over the years his style of cooking has evolved from the classic French of his Parisian apprenticeship to a lighter, healthier approach, more in keeping with current tastes. And along the way, the impact of modern technology and the influence of global travel have also made their mark.

Libri simili

• Michel Roux's finest desserts di Michel Roux (1995)
• Mastering the Art of French Cooking di Julia Child (1976)
• The grand masters of French cuisine: five centuries of great cooking : recipes di Céline Vence (1978)
• Sauces di Michel Roux (2010)
• Plats du jour: a journey to the heart of French food di William Black (2011)
• The complete Robuchon di Joël Robuchon (2008)
• Au revoir to all that: the rise and fall of French cuisine di MICHAEL STEINBERGER (2010)
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• The table beckons: thoughts and recipes from the kitchen of Alain Senderens di Alain Senderens (1993)
• Le Cordon Bleu complete cooking techniques: the indispensable reference demonstates over 700 illustrated techniques with 2,000 photos and 200 recipes di Jeni Wright (1997)
• The food of France di Waverley Lewis Root (1992)
• Patisserie: Mastering the Fundamentals of French Pastry di Christophe Felder (2013)

Altri libri di Michel Roux

• Sauces di Michel Roux (2010)
• Sauces Sweet and Savoury, Classic and New di Michel Roux (1997)
• Michel Roux's finest desserts di Michel Roux (1995)