Michel Roux Livres

Les régimes communistes d'URSS et d'Europe de l'Est avaient fait de la résolution des problèmes de nationalités, comme des problèmes de développement inégal, deux de leurs priorités. Au moment où ils disparaissent, le cas de la minorité albanaise de Yougoslavie est exemplaire de la façon dont de vieux conflits nationaux, un moment occultés à défaut d'avoir été résolus, resurgissent et hypothèquent l'avenir. Cet ouvrage fait le bilan d'une tentative d'intégration nationale et de développement régional, de son échec et de son rôle dans la genèse de la crise terminale de la Yougoslavie socialiste.

Master chef Michel Roux here dispels the myth that pastry-making is complicated and beyond the reach of most chefs. Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with a collection of recipes.

This is a collection of 100 dessert recipes from Michel Roux. Step-by-step photographic sequences guide you through specific techniques throughout the chapters as Michel presents recipes that are straightforward to prepare and designed to suit today's fresher, lighter palate.

Michel and Albert Roux turn their attention to the French art of Patisserie, pooling half a century of their collective knowledge and experience to create, not a general cookery book, but a culinary bible. The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection.

A superb sauce can transform even the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as an essential in every good cook's kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions. A comprehensive directory which recommends the most suitable sauces for key dishes and ingredients, is also included.

GENERAL COOKERY. A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

Destined to become a staple on the bookshelves of everyone who likes to cook and illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, 'Eggs' is a compilation of Roux's 100 best egg recipes.

Michel Roux's definitive collection of over 100 of his favourite French recipes,reflecting his 45 years of culinary experience. It includes modern interpretations of classic dishes as well as variations and accompaniments.