Cheese: The Essential Guide to Cooking w
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A01=Michel Roux
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artisan cheese
Author_Michel Roux
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Brie
Burrata
Camembert
Category=WBB
Category=WBTR
Cheddar
Cheese
cheese bible
Cheese recipes
complex recipes
Comte
COP=UNITED KINGDOM
Dairy
Delivery_Delivery within 10-20 working days
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French cooking
Goat's Cheese
Grill My Cheese
hard cheese
home-cooks
Language_Others
Le Gavroche
Masterchef
Michel Roux
Michel Roux Desserts
Michel Roux Eggs
Michel Roux Junior
Michel Roux Pastry
Michel Roux Sauces
Michelin star
Milk Made
Parmesan
Price_€20 to €50
Reblochon
Saturday Kitchen
simple recipes
soft cheese
softlaunch
Stilton
The Essence of French Cooking
The Oxford Companion to Cheese
The Roux Legacy
The Waterside Inn
Product details
- ISBN 9781849499668
- Weight: 996g
- Dimensions: 182 x 230mm
- Publication Date: 19 Oct 2017
- Publisher: Quadrille Publishing Ltd
- Publication City/Country: GB
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Michel Roux (1941–2020) was a legendary chef and one of the world's greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he held three Michelin stars for over three decades. His career was hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He held countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. He wrote many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts (2011) and The Essence of French Cooking (2014), published by Quadrille. He appeared in several television series including, from time to time, Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.
