The French Kitchen: 200 Recipes from the Master of French Cooking by Michel Roux Jr

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    • Categories: Soups; French
    • Ingredients: bacon fat; carrots; white onions; short-grain rice; chicken stock; heirloom carrots; butter
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    • Categories: Soups; French
    • Ingredients: onions; white breadcrumbs; lager beer; chicken stock; crème fraîche; nutmeg; ham; dry-cured ham; Gruyère cheese; breadcrumbs; vegetable oil
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    • Categories: Soups; French
    • Ingredients: leeks; white onions; potatoes; chicken stock; double cream; chives
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    • Categories: Soups; French
    • Ingredients: onions; dry white wine; beef stock; baguette bread; egg yolks; Port wine; crème fraîche; Gruyère cheese
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    • Categories: Soups; French
    • Ingredients: pheasant; egg whites; double cream; nutmeg; onions; carrots; thyme; bay leaves; smoked streaky bacon; Puy lentils
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    • Categories: Soups; Summer; French
    • Ingredients: new garlic; egg yolks; grapeseed oil; stale white bread; ground almonds; sherry vinegar; piment d'Espelette; white pepper; eggs; polenta; baking powder; smoked duck; sweetcorn; tomato paste; butter; double cream; saffron
    • Accompaniments: Garlic croutons (Croûtons à l'ail)
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    • Categories: Soups; French; Vegan; Vegetarian
    • Ingredients: new garlic; coarse sea salt; stale bread
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  • Chestnut and apple soup (Velouté de chataignes)
    • Categories: Soups; Winter; French; Vegan; Vegetarian
    • Ingredients: dried chestnuts; thyme; bay leaves; white onions; red-skinned apples; green-skinned apples; caster sugar; vegetable stock
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    • Categories: Soups; French
    • Ingredients: chicken necks; chicken gizzards; chicken wings; cockscombs; chicken livers; chicken hearts; chicken stock; thyme; bay leaves; parsley; rosemary; long grain rice
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    • Categories: Soups; French
    • Ingredients: hare; hare hearts; hare livers; carrots; celery; white onions; smoked bacon; potatoes; thyme; bay leaves; parsley; rosemary; chicken stock; Port wine; suet
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    • Categories: Soups; French
    • Ingredients: beef skirts; carrots; shallots; leeks; tomatoes; button mushrooms; celery; beetroots; Madeira wine; beef stock; single cream; nutmeg; courgettes; celeriac; edible gold leaf; white pepper
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    • Categories: Soups; French
    • Ingredients: mussels; shallots; thyme; bay leaves; parsley; dry white wine; carrots; celery; potatoes; leeks; tomatoes; saffron; fish stock; breadcrumbs; crème fraîche
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    • Categories: Soups; French
    • Ingredients: mussels; cockles; surf clams; baby squid; langoustines; dry Champagne wine; brown shrimp; double cream; crème fraîche; lemons; nutmeg
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    • Categories: Soups; French
    • Ingredients: velvet crabs; onions; saffron; thyme; bay leaves; parsley; celery; leeks; garlic; tomatoes; potatoes; dulse; crème fraîche; baguette bread
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    • Categories: Main course; Fall / autumn; French
    • Ingredients: Savoy cabbage; chicken supremes; duck fat; Port wine; gelatine leaves; sage; wild mushrooms; smoked duck breast
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    • Categories: Main course; French
    • Ingredients: lardo; pig head; pig tongue; duck fat; onions; pig blood; nutmeg; ground cinnamon; piment d'Espelette; double cream; tarragon; chervil; parsley; egg whites; sherry vinegar; large sausage casings; pork skin; coarse sea salt
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    • Categories: Main course; French
    • Ingredients: gammon; pig trotters; dry white wine; black peppercorns; juniper berries; parsley; tarragon; thyme; gelatine leaves; tarragon vinegar; nutmeg
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Main course; Lunch; French
    • Ingredients: plain flour; butter; lamb shoulder; lamb kidney fat; ground cumin; ground cinnamon; nutmeg; Demerara sugar; lemons
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    • Categories: Salads; Main course; French
    • Ingredients: pig head; pig cheeks; onions; celery; carrots; bay leaves; thyme; shallots; honey; sherry vinegar; coarse grain mustard; hazelnut oil; baby salad leaves; hazelnuts; green-skinned apples
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    • Categories: Main course; French
    • Ingredients: pig livers; pork fat; pork shoulder; mixed herbs; shallots; pork caul fat
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    • Categories: Main course; Appetizers / starters; French
    • Ingredients: seedless white grapes; golden raisins; dry white wine; marc de Bourgogne; duck foie gras; shallots; caster sugar; sherry vinegar; duck stock
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    • Categories: Dips, spreads & salsas; French
    • Ingredients: pork back fat; celery; leeks; bay leaves; parsley; thyme; onions; whole cloves; carrots; garlic; smoked bacon; dry white wine; nutmeg; rabbit; pork shoulder
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    • Categories: Main course; French
    • Ingredients: white fish fillets; egg whites; double cream; spinach; watercress; parsley; sole; salmon
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    • Categories: Dips, spreads & salsas; Mousses, trifles, custards & creams; Main course; French
    • Ingredients: cooked ham; gelatine leaves; Madeira wine; double cream; nutmeg; hard-boiled eggs; truffles; white onions; milk; bay leaves
    • Accompaniments: Madeira jelly (Gelée au Madère)
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  • ISBN 10 0297867237
  • ISBN 13 9780297867234
  • Linked ISBNs
  • Published Oct 24 2013
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Orion Publishing Co
  • Imprint Weidenfeld & Nicolson

Publishers Text

French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvergne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as the regions from which they come, heritage cooking and family values from provincial France have stood the test of time. In this book Michel Roux Jr, star of the BBC's MASTERCHEF and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine - from the rustic to the haute. With classic recipes using delicious ingredients, Michel Roux Jr will help you bring provincial French cooking into your kitchen and helps you to recreate the 'je ne sais quoi' that only French cuisine can embody.

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