New Classic Cuisine: Original Recipes and Ideas from the Master Chefs of Le Gavroche and The Waterside Inn by Albert Roux and Michel Roux

  • Bread (page 42)

    from New Classic Cuisine: Original Recipes and Ideas from the Master Chefs of Le Gavroche and The Waterside Inn New Classic Cuisine by Albert Roux and Michel Roux

    • Categories: Bread & rolls, savory; Side dish
    • Ingredients: plain flour; fresh yeast; store-cupboard ingredients
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  • ISBN 10 0316642509
  • ISBN 13 9780316642507
  • Published Feb 23 1989
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Little, Brown & Company
  • Imprint Little, Brown & Company

Publishers Text

Two award-winning chefs create a new generation of dishes in the elegant French tradition. Between them, the Roux brothers have over 50 years of experience of cooking in grand houses and in the top restaurants of the world. Over 150 mouthwatering recipes lay the foundation for a real understanding of classic French cuisine. With selections on soups, pates and terrines, egg dishes, salads, shellfish and crustaceans, fish, game and poultry, meat, vegetables, and puddings and desserts, every aspect of the menu is covered. Along with Michel and Albert Roux, the talents of the leading food photographer Anthony Blake, the world-famous illustrator Paul Hogarth and Michael Broadbent, Master of Wine, have combined to make New Classic Cuisine the culinary event of the 1980s.

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