Michel Roux: The Collection by Michel Roux

  • Soft-boiled eggs with special soldiers

    from Michel Roux: The Collection Michel Roux by Michel Roux

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; asparagus
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Notes about Recipes in this book

  • Fettuccine with smoked mussels and pesto

    • e_ballad on February 27, 2017

      With an amazing smokehouse down the road from us making such incredible smoked mussels, I didn't use the smoked mussel subrecipe for this dish (which doesn't call for dried lemon zest, whole star anise or demerara sugar, which are required only if you're smoking fresh mussels). This whole dish will depend wholly on the quality of the smoked mussels you use. Unfortunately, the link is now broken & a quick search was unable to readily identify an alternate link.

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  • ISBN 10 1921383461
  • ISBN 13 9781921383465
  • Published Oct 24 2012
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries Australia
  • Imprint Lantern Books

Publishers Text

Quite simply, this is a collection of Michel Roux's finest recipes - devised, refined and perfected during the course of his illustrious career. Recipes for all seasons and to suit all occasions are covered in this generous compendium, which contains over 250 superb recipes with exciting and original variations. The book is divided into 9 chapters: Breakfast and Brunch; Starters; Fish and Shellfish; Poultry; Meat and Game; Vegetables, Eggs and Cheese; Desserts; Baking; Party Food; Stocks and Sauces. Mouthwatering contemporary dishes are featured, along with Michel's interpretations of great classic dishes. Seafood risotto with crustacean essence, Poussins scented with ginger and lemongrass, and wild mushroom cappelletti with herb salsa are just a few of his tempting savoury dishes. Michel has always been regarded as an expert on patisserie and desserts, and there is no shortage of delectable sweet recipes here - from simple classics such as Poached pears in Sauternes to impressive souffles, mousses and tarts. Step-by-step recipes guide you through specific techniques throughout the chapters. With these photographic sequences - showing the correct texture, colour and volume at each stage of preparation - the perfect classic omelette, French meringues, pate sucree and hollandaise sauces are easily achievable. Presented in a generous format, designed in a clear, easy-to-follow style and illustrated throughout with stunning photographs, this must-have recipe collection is exceptionally good value for money.

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