Michel Roux Poradie kníh (chronologicky)

Delectable melt-in-the-mouth cheese straws, Normandy onion soup, fresh Greek salad, lobster gratin, pheasant with gorgonzola polenta, the perfect souffle, orange cheesecake... from cows milk, to goats and ewes, hard cheeses and soft, all benefit from Michels unique touch and huge respect for his ingredients.

Michel Roux je držitelem tří michelinských hvězdiček. Základem jeho knihy je 100 receptů, které tvoří samou podstatu francouzské kuchyně a ovlivňovaly různé styly vaření po celém světě. Kuchařka také obsahuje podrobné postupy klasických technik, nabízí fascinující příběhy o původu jednotlivých receptů a informace o přísadách a regionálních kulinárních tradicích. Navíc tu najdete zajímavé postřehy o uzeninách, sýrech a vínech

Michel Roux's definitive collection of over 100 of his favourite French recipes,reflecting his 45 years of culinary experience. It includes modern interpretations of classic dishes as well as variations and accompaniments.

Master chef Michel Roux here dispels the myth that pastry-making is complicated and beyond the reach of most chefs. Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with a collection of recipes.

GENERAL COOKERY. A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

Destined to become a staple on the bookshelves of everyone who likes to cook and illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, 'Eggs' is a compilation of Roux's 100 best egg recipes.

A superb sauce can transform even the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as an essential in every good cook's kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions. A comprehensive directory which recommends the most suitable sauces for key dishes and ingredients, is also included.

This is a collection of 100 dessert recipes from Michel Roux. Step-by-step photographic sequences guide you through specific techniques throughout the chapters as Michel presents recipes that are straightforward to prepare and designed to suit today's fresher, lighter palate.

Les régimes communistes d'URSS et d'Europe de l'Est avaient fait de la résolution des problèmes de nationalités, comme des problèmes de développement inégal, deux de leurs priorités. Au moment où ils disparaissent, le cas de la minorité albanaise de Yougoslavie est exemplaire de la façon dont de vieux conflits nationaux, un moment occultés à défaut d'avoir été résolus, resurgissent et hypothèquent l'avenir. Cet ouvrage fait le bilan d'une tentative d'intégration nationale et de développement régional, de son échec et de son rôle dans la genèse de la crise terminale de la Yougoslavie socialiste.

Michel and Albert Roux bring you over a 100 recipes including some specially created and some adapted versions of the dishes that have brought them world renown, to enable you to entertain with Roux brothers flair. Contains a mouthwatering array of hors d'oeuvres and supper dishes, salads and vegetables, main course dishes (including beef, lamb, pork, veal, poultry, game and fish) and desserts both hot and cold.

Michel and Albert Roux turn their attention to the French art of Patisserie, pooling half a century of their collective knowledge and experience to create, not a general cookery book, but a culinary bible. The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection.