Michel Roux New Creative Techniques: From a French Master Chef by Michel Roux

  • Cooked marinade for meat and game (page 14)

    from Only the Best: The Art of Cooking with a Master Chef Only the Best by Michel Roux

    • Categories: Dressings & marinades; Cooking ahead; Vegetarian
    • Ingredients: carrots; onions; celery; red wine; bouquet garni; rosemary; garlic; blade mace; whole cloves; black peppercorns
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  • ISBN 10 0847825418
  • ISBN 13 9780847825417
  • Published Apr 01 2003
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Rizzoli International Publications
  • Imprint Rizzoli International Publications

Publishers Text

2004 James Beard Award Nominee for Cooking from a Professional Point of View


Over his thirty years as a top chef, Michel Roux has developed a unique cooking style, Based on the classic French cooking of his Parisian apprenticeship, his cuisine has adopted a lighter, healthier approach, more in keeping with current tastes and reflecting the influence of his global travels. In this new book, Roux applies his outstanding talent and expertise to create an original collection of more than 130 recipes that can be achieved at home.


Breaking away from the typical appetizer-entree-dessert organization of most cookbooks, this one features an innovative structure that leads the reader to a new, more insightful way of thinking about cooking. Arranged by method of cooking, the book mixes sweet and savory recipes together in chapters on sauced and marinades, steamed and poached dishes, pan-fried food, grills and roasts, and baking.


By learning techniques and not just mechanically following recipes, home cooks gain real skills and understanding to apply to all of their cooking. Superb photographs clearly illustrate the sequence of steps in each technique as well as the finished dishes. Filled with the secrets of an accomplished chef, Michel Roux is an invaluable reference book and an inspirational companion to that truly demonstrates the art of cooking.

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