The Essence of French Cooking by Michel Roux

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    • Categories: Soups; French
    • Ingredients: onions; sweet cider (alcohol); bouquet garni; chicken stock; baguette bread; double cream; Gruyère cheese
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    • Categories: Sauces, general; Soups; Spring; Summer; French; Mediterranean; Vegetarian
    • Ingredients: fresh broad beans in pods; fresh peas in pods; carrots; potatoes; turnips; leeks; celery; courgettes; onions; whole cloves; bouquet garni; green beans; tomatoes; elbow macaroni pasta; Parmesan cheese; garlic; pine nuts; basil; olive oil
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    • Categories: Soups; French; Vegetarian
    • Ingredients: shallots; button mushrooms; dry white wine; vegetable stock; bouquet garni; double cream; butter; sandwich bread
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    • Categories: Soups; French
    • Ingredients: packaged cooked chestnuts; shallots; celeriac; Champagne wine; chicken stock; double cream
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    • Categories: Soups; French; Vegetarian
    • Ingredients: winter squash; onions; leeks; carrots; celery; vegetable stock; thyme; double cream
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    • Categories: Soups; French
    • Ingredients: courgettes; onions; leeks; Madras curry powder; chicken stock; potatoes; grapeseed oil; baby courgettes
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    • Categories: Soups; French
    • Ingredients: conger eel; leeks; onions; tomatoes; bouquet garni; fennel fronds; saffron; dried orange zest; baguette bread; garlic; potatoes; hard-boiled eggs; olive oil; rockfish
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    • Categories: Soups; Stocks; French
    • Ingredients: leeks; carrots; celery; fennel; grapeseed oil; lobster heads; lobster claws; Cognac; tomato purée; tomatoes; white peppercorns; dry white wine; white fish bones; onions; button mushrooms; bouquet garni; lemons; double cream; ground cayenne pepper; crème fraîche; chervil
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    • Categories: Soups; Stocks; Cooking ahead; French
    • Ingredients: boiling chicken; chicken necks; chicken wings; carrots; celery; leeks; onions; bouquet garni; whole cloves; grapeseed oil; tomato purée; egg yolks; egg whites; chicken breasts; tomatoes; tarragon; chervil; perles du Japon
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    • Categories: Salads; Dressings & marinades; Appetizers / starters; French
    • Ingredients: jarred anchovies in oil; new potatoes; green beans; tomatoes; lettuce hearts; black olives; tarragon
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; French
    • Ingredients: dandelion leaves; baguette bread; smoked belly bacon; groundnut oil
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    • Categories: Salads; Dips, spreads & salsas; Appetizers / starters; Spring; Summer; French
    • Ingredients: poivrade artichokes; radishes; fresh broad beans in pods; cauliflower; carrots; button mushrooms; fennel; yellow peppers; red peppers; salad onions; baby cucumbers; celery hearts; cherry vine tomatoes; beef tomatoes; spring garlic; salted anchovies
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Main course; French
    • Ingredients: plain flour; butter; parsley; double cream; tinned snails
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Main course; French
    • Ingredients: salt cod fillets; milk; bay leaves; garlic; olive oil; lemons; baguette bread
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    • Categories: Egg dishes; Appetizers / starters; Main course; French
    • Ingredients: carrots; onions; celery; fennel; dry white wine; mussels; saffron; lemons; egg yolks; chives; double cream; egg whites; Gruyère cheese; butter
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Main course; French
    • Ingredients: pork neck; dry white wine; shallots; garlic; pork livers; pork back fat; thyme; quatre-épices; double cream
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    • Categories: Dips, spreads & salsas; Pies, tarts & pastries; Stocks; Appetizers / starters; Main course; French
    • Ingredients: chicken breasts; pork back fat; pork belly; chicken livers; Jurançon wine; Armagnac; double cream; egg yolks; thyme; butter; trompettes des morts mushrooms; parsley; plain flour; lard; green olives; boiling chicken; carrots; leeks; celery; onions; button mushrooms; bouquet garni
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    • Categories: Appetizers / starters; Main course; Cooking ahead; French
    • Ingredients: oranges; limes; Armagnac; veal stock; Curaçao; passion fruit; duck foie gras
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    • Categories: Stuffing; Appetizers / starters; Main course; Cooking ahead; Entertaining & parties; French
    • Ingredients: whole duck; ruby Port wine; pork fillets; duck livers; pork back fat; duck breasts; double cream; groundnut oil; pistachio nuts; truffles
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    • Categories: Egg dishes; Appetizers / starters; Main course; French
    • Ingredients: brown shrimp; ground cayenne pepper; eggs; double cream; butter; sandwich bread; capers; parsley
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    • Categories: Egg dishes; Appetizers / starters; Main course; French
    • Ingredients: whole crabs; double cream; asparagus; white asparagus; eggs; chives
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    • Categories: Egg dishes; Appetizers / starters; Lunch; French
    • Ingredients: green peppers; onions; tomatoes; thyme; eggs; Bayonne ham
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    • Categories: Egg dishes; Appetizers / starters; Lunch; Breakfast / brunch; French
    • Ingredients: spinach; double cream; eggs; butter; milk; egg yolks; Comté cheese; nutmeg
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    • Categories: Egg dishes; Appetizers / starters; French
    • Ingredients: cherry tomatoes; grapeseed oil; basil; eggs; butter
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  • ISBN 10 1849493804
  • ISBN 13 9781849493802
  • Linked ISBNs
  • Published Sep 25 2014
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

In this very personal book, Michel Roux distills a lifetime's knowledge into a definitive work on French food and cooking. Based around 100 classic recipes that have stood the test of time, this lavishly illustrated book explores the diversity of French cuisine, which for centuries has influenced so many other styles of cooking around the world. Michel gives modern interpretations of classic dishes, with his favourite variations and accompaniments. He provides expert guidance on classic techniques as well as fascinating stories about the origins of recipes, ingredients and regional culinary traditions. In addition, there are features on French cheeses and wine. Photographed on location in France, this extraordinarily beautiful book embraces the timeless essence of French cuisine and conveys the flavours and variety of French cooking today.

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