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Full Description
Here, top chef Michel Roux has created a compendium of culinary techniques, whilst at the same producing a collection of 130 recipes that can be achieved at home. The book is arranged by style of cooking, from sauces and marinades, through steamed and poached dishes, pan-fried food, grills and roasts, to baking. Each technique is demonstrated by means of a master recipe with one or two variations, but each recipe is given a modern twist.
Contents
Marinades, stocks and sauces; raw and cured food; eggs, crepes and souffles; mousses, terrines and confits; pasta, grains and rice; steamed and poached dishes; grills, roasts and bakes; pan-fries, sautes and deep-frying; casseroles and slow-cooking; baking; storecupboard specials; specialist suppliers.
