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Fish stock (Fumet de poisson) (page 18)
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Chicken stock (Fonds de volaille) (page 18)
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Vegetable stock (Fonds de légumes) (page 19)
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Shortcrust (Pâte brisée) (page 22)
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Sweet shortcrust (Pâte sucrée) (page 22)
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Quick puff pastry (Feuilletage minute) (page 23)
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Choux paste (Pâte à choux) (page 24)
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Shortbread dough (Pâte sablée) (page 25)
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Dried tomatoes (Tomates séchées) (page 28)
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Italian meringue (Meringue Italienne) (page 28)
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French meringue (Meringue Française) (page 29)
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Pastry cream (Crème pâtissière) (page 29)
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Pancakes (Crêpes) (page 30)
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Mayonnaise (page 30)
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Fresh pasta dough (Pâte à nouilles) (page 32)
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Stock syrup (Sirop à sorbet) (page 32)
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Bread (Le pain) (page 33)
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Salmon rillettes (Rillettes de saumon) (page 37)
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Black pudding with apple and potato (Boudin noir aux deux pommes) (page 38)
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Surprise omelette with sorrel (Omelette en surprise à l'oseille) (page 42)
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Chilled melon with candied ginger (Melon glacé au confit de gingembre) (page 44)
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Notes about this book
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- ISBN 10 0283060751
- ISBN 13 9780283060755
- Linked ISBNs
- 9780333600689 Paperback (United Kingdom) 10/22/1993
- 9781858910956 Hardcover (United Kingdom) 9/1/1993
- Published Oct 24 1991
- Format Hardcover
- Page Count 256
- Language English
- Countries United Kingdom
- Publisher Pan Macmillan
- Imprint Sidgwick & Jackson Ltd
Publishers Text
Realizing that for many cooks time is a vital factor in deciding what to make, the authors have created 150 simple, easy to prepare and relatively inexpensive recipes, using fresh ingredients. Arranged thematically, the recipes cover breakfasts and brunches, light summer and winter meals, formal summer and winter dinners and outdoor eating. Each recipe is finished off with Roux hints on table decoration, wines and creating the right atmosphere. The authors also wrote "French Country Cooking".Other cookbooks by this author
- At Home with the Roux Brothers: The Book of the Major TV Series
- At Home with the Roux Brothers: The Book of the Major TV Series
- Cheese
- Cher Albert: Answers to everything gastronomique
- Cooking for Two
- Cooking for Two
- Desserts: A Lifelong Passion
- Desserts: A Lifelong Passion
- Desserts
- Desserts
- Desserts
- Desserts (Master Chefs series)
- Desserts: Ten Recipes
- Eggs
- Eggs
- Eggs
- Eggs
- The Essence of French Cooking
- The Essence of French Cooking
- The Essence of French Cooking
- French Country Cooking
- French Country Cooking
- French Country Cooking
- French Country Cooking
- French Country Cooking
- Huevos
- Life is a Menu: Reminiscences and Recipes from a Master Chef
- Life Is A Menu: Reminiscences and Recipes from a Master Chef
- Masas, Saladas y Dulces
- Michel Roux New Creative Techniques: From a French Master Chef
- Michel Roux: The Collection
- Michel Roux: The Collection
- Michel Roux's Finest Desserts
- Michel Roux's Finest Desserts
- My Life in Food: A Memoir
- New Classic Cuisine: Original Recipes and Ideas from the Master Chefs of Le Gavroche and The Waterside Inn
- New Classic Cuisine: Original Recipes and Ideas from the Master Chefs of Le Gavroche and The Waterside Inn
- New Classic Cuisine: Original Recipes and Ideas from the Master Chefs of Le Gavroche and The Waterside Inn
- New Classic Cuisine: Original Recipes and Ideas from the Master Chefs of Le Gavroche and The Waterside Inn
- Only the Best: The Art of Cooking with a Master Chef
- Only the Best: The Art of Cooking with a Master Chef
- Pastry: Savory & Sweet
- Pastry: Savoury and Sweet
- Pastry: Savoury and Sweet
- The Roux Brothers - Desserts
- The Roux Brothers on Patisserie
- The Roux Brothers on Patisserie
- The Roux Brothers on Patisserie
- The Roux Brothers on Patisserie: Pastries and Desserts from 3-Star Master Chefs
- Salsas Dulces, Saladas, Clasicas y Modernas
- Salsas, Dulces y Saladas, Clasicas y Modernas
- Sauces: Sweet and Savoury, Classic and New
- Sauces: Revised and Updated Edition
- Sauces: Savoury and Sweet
- Sauces: Sweet and Savoury, Classic and New
- Sauces: Sweet and Savoury, Classic and New
- Sauces: Sweet and Savoury, Classic and New
- Sauces: Sweet and Savoury, Classic and New
- Sauces: Savoury and Sweet
- Sauces
- Sauces: Sweet and Savoury, Classic and New
- Sauces for Fish and Shellfish
- Sauces for Meat, Poultry and Game
- Sauces for Salads and Chilled Dishes
- Sauces for Savory Dishes
- Sauces for Seafood
- Sauces for Sweets
- Sweet Sauces, Creams and Ices
- Vinaigrettes and Chilled Sauces