A classic and inspirational culinary guide to regional French cooking from Britain's master chef.
French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvergne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as the regions from which they come, heritage cooking and family values from provincial France have stood the test of time.
In this book Michel Roux Jr, star of the BBC's MASTERCHEF and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine - from the rustic to the haute. With classic recipes using delicious ingredients, Michel Roux Jr will help you bring provincial French cooking into your kitchen and helps you to recreate the 'je ne sais quoi' that only French cuisine can embody.
After apprenticeships with Maitre Patissier Hellegouarche in Paris and Alain Chapel in Mionnay, and basic training with the French army, Michel Roux worked for two years at the Elysee Palace under French Presidents D'Estaing and Mitterrand. Posts with Pierre Koffman at La Tante Claire and at the Mandarin in Hong Kong led to firstly the Waterside Inn with uncle Michel Sr and then to Le Gavroche under his father Albert. He ran the Roux catering businesses for three years before in 1991 becoming Chef de Cuisine at Le Gavroche, the restaurant his father Albert and uncle Michel Sr founded in 1967. In 1993 he took over the world famous restaurant which has two Michelin stars. He has run the London Marathon 17 times in aid of childrens' charities.
A collection of 200 classic French dishes...The French Kitchen takes an effort-is-no-object approach to both shopping and cooking...The French Kitchen operates on several levels. Cook the hard stuff, cook the easy stuff, or just flick through to boggle at the recipe for grilled horse fillet, French bistro style — Emma Sturgess, METRO
From Masterchef Pro judge Michel Roux, this excellent book compiles the classics of French cuisine, from rustic to haute cuisine, for the adventurous home chef — FOOD & WINE MAGAZINE
Michel Roux's lovely collection of French soul food is guaranteed to seduce us all over again... the Gallic charm of these recipes is irresistible, as are the culinary aphorisms with which they are embellished: 'You have to love either what you are going to eat, or the person you are cooking for' is my favourite — Jane Shilling, DAILY MAIL
There are some exquisite recipes and beautiful photographs in Michel Roux Jr's first book for three years... it doesn't disappoint, it's an inspiring read — CHOICE
Certainly recommended for the serious cook looking to raise their game — Cate Devine, THE HERALD (GLASGOW)
Roux Jr is clear that chefs will always need to master the basic techniques - to be able to roast a joint or bird on the bone, to braise, to grill, to poach and to be able to make a decent sauce. The book is a crash course - or if you are a professional chef, a refresher - in these essential skills... for professional chefs who want to remind themselves of some of the basic skills and techniques of French cooking, it could be a very useful reference indeed — CATERER & HOTELKEEPER
Food doesn't get much more elegant - or, indeed - simple, than that featured in the pages of Michel Roux Jr's beautiful new title, The French Kitchen. The doyen of classic French cuisine provides sumptuous recipes in this lovingly-written and beautifully-photographed title... a must-buy for any fans of simple, time-honoured flavours — SHROPSHIRE STAR
A truly tasty cookery book, The French Kitchen by Michel Roux Jr. His first for three years, the book takes you through more than 200 classic recipes using the very best ingredients — THE PEOPLE
With its beautiful photography, the book will encourage you to re-create French provincial cookery in your own kitchen — FRANCE MAGAZINE
Not only will you find definitive recipes for moules marinieres, you'll also learn how to knock together the likes of snails with Chartreuse and hazlenuts, and crispy wild boar head... There's much to broaden your repertoire — Ben McCormack, SQUARE MEAL LIFESTYLE
When it comes to refined, bistro-style cooking, Michel Roux Jr is the chef you want in your kitchen - but delicate doesn't have to mean difficult. These recipes from the Michelin maestro are surprisingly simple and completely delicious — GREAT BRITISH FOOD MAGAZINE
When it comes to French cuisine, Michel Roux Jr is the only chef we'd trust to teach us the basics' — EAT IN