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 souffles and puddings, ice creams and sorbets / through meringues, mousses and parfaits / to delectable tarts, pastries and gateaux. 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.
Michel Roux guides us through classic recipes and techniques and inspires with a multitude of inventive ways to make the most of fantastic international and easy/to/find cheese varieties in cooking. W
This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes. Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and sc
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, Mi
