Only The Best
The Art Of Cooking With A Master ChefBook - 2002
Here, top chef Michel Roux had 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 amd 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.
Publisher: London : Quadrille, 2002
Branch Call Number: ANF 641.5 ROUX
Characteristics: 192 p. : ill. ; 28 cm
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