Le Gavroche Cookbook

DOWNLOAD NOW »

Author: Michel Roux Jr.

Publisher: Orion

ISBN: 9781409174400

Category: Cooking

Page: 288

View: 8311

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.

Le Gavroche Cookbook, 10 Recipes

DOWNLOAD NOW »

Author: Michel Roux

Publisher: Weidenfeld & Nicolson

ISBN: 9780297843924

Category: Cooking

Page: 40

View: 7441

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.

Le Gavroche Cookbook

DOWNLOAD NOW »

Author: Michel Roux

Publisher: Weidenfeld & Nicolson

ISBN: 9781841882338

Category: Cooking

Page: 288

View: 3285

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.

Cooking with The Master Chef

Food For Your Family & Friends

DOWNLOAD NOW »

Author: Michel Roux jr

Publisher: Hachette UK

ISBN: 0297863118

Category: Cooking

Page: 256

View: 4634

Michel Roux has a justifiable reputation as someone who knows everything there is to know about food, how it should taste and how it should be cooked. He is very serious-minded about cooking and his masterly performances on MasterChef have created a wide and admiring fan base. 'MasterChef shows cooking as it should be and it's very good at showing the passion and skills required in becoming a chef and you learn something about food.' For food has always been at the forefront of his life and the recipes in this book are a distillation of his vast knowledge and experience, made available to the home cook.

The Software Arts

DOWNLOAD NOW »

Author: Warren Sack

Publisher: Software Studies

ISBN: 0262039702

Category: Computers

Page: 400

View: 1762

An alternative history of software that places the liberal arts at the very center of software's evolution. In The Software Arts, Warren Sack offers an alternative history of computing that places the arts at the very center of software's evolution. Tracing the origins of software to eighteenth-century French encyclopedists' step-by-step descriptions of how things were made in the workshops of artists and artisans, Sack shows that programming languages are the offspring of an effort to describe the mechanical arts in the language of the liberal arts. Sack offers a reading of the texts of computing--code, algorithms, and technical papers--that emphasizes continuity between prose and programs. He translates concepts and categories from the liberal and mechanical arts--including logic, rhetoric, grammar, learning, algorithm, language, and simulation--into terms of computer science and then considers their further translation into popular culture, where they circulate as forms of digital life. He considers, among other topics, the "arithmetization" of knowledge that presaged digitization; today's multitude of logics; the history of demonstration, from deduction to newer forms of persuasion; and the post-Chomsky absence of meaning in grammar. With The Software Arts, Sack invites artists and humanists to see how their ideas are at the root of software and invites computer scientists to envision themselves as artists and humanists.

Perfect Too

92 More Essential Recipes for Every Cook's Repertoire

DOWNLOAD NOW »

Author: Felicity Cloake

Publisher: Penguin UK

ISBN: 0241969107

Category: Cooking

Page: 384

View: 6807

Having rigorously tried and tested recipes from all the greats - Elizabeth David and Delia Smith to Nigel Slater and Simon Hopkinson - Felicity Cloake has pulled together the best points from each to create the perfect version of 92 more classic dishes, from perfect crème brulee to the perfect fried chicken. Never again will you have to rifle through countless different books to find your perfect pulled pork recipe, Thai curry paste method or failsafe chocolate fondants - it's all here in this book, based on Felicity's popular Guardian columns, along with dozens of practical, time-saving invaluable prepping and cooking tips that no discerning cook should live without. Following on from the much-loved Perfect, Perfect Too has a place on every kitchen shelf.

The French Revolution

140 Classic Recipes made Fresh & Simple

DOWNLOAD NOW »

Author: Michel Roux jr

Publisher: Hachette UK

ISBN: 1409169251

Category: Cooking

Page: 352

View: 1163

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!

The French Kitchen

200 Recipes from the Master of French Cooking

DOWNLOAD NOW »

Author: Michel Roux Jr

Publisher: Weldon Owen

ISBN: 9781681880600

Category: Cooking

Page: 352

View: 2453

Food in France has always been about much more than mere sustenance. In a French home, the kitchen is the heart and soul of the house. More often than not it's part of family history, with favorite recipes being handed down through many generations and remembered fondly at the table. In The French Kitchen, Chef Michel Roux Jr. presents this comprehensive guide to French cooking and that will delight everyone who's gathered around the table. Regionality in cooking is paramount and fiercely defended. The classics are loved and equally sacrosanct. The classics are iconic for a number of reasons; in the The French Kitchen you'll find 200 classics recipes (with a few of Michel's tweaks here and there) to master French cooking. No topic is breezed over: and with chapters for soup, terrines and pâtés, eggs and cheese, fish and shellfish, chicken, duck and game birds, meat, vegetables and salads, desserts, bread and croissants, and stocks and sauces. Find your favorite or try smoothing new in every chapter: crème vichyssoise or soupe de moules, jambon persillé or terrine de poisson, croque monsieur or tartiflette, bouillabaisse Marseillaise or calamars farcis au riz sauvage, poulet daughinois or faisan archiduc, boeuf bourguignon or carpaccio de chevreuil. Ratatouille or artichauts vinaigrette, marquise au chocolate or soufflé aux fraises. With these recipes and more, this stunning cookbook embraces the culinary alchemy of French food - ingredients sing and our hearts sing with them. Embrace the classic recipes for what they are, for the skills that are needed to cook them, for the love that we have for them and the immense pleasure they give.

A Life in the Kitchen

DOWNLOAD NOW »

Author: Michel Roux, Jr.

Publisher: Weidenfeld & Nicolson Limited

ISBN: 9780297844822

Category: Cooking

Page: 319

View: 5697

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.

House & Garden

DOWNLOAD NOW »

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Interior decoration

Page: N.A

View: 6236