New Creative Techniques from a French Master Chef

by Michel Roux

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-entré e-dessert organization of most cookbooks, Michel Roux 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 sauces 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 that truly demonstrates the art of cooking.

192 pages, Hardcover

First published March 1, 2003

About the author

Michel Roux, OBE (19 April 1941 – 11 March 2020) was a French chef and restaurateur working in Britain.

Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.

Chef Michel Roux Jr. is his nephew.