Michel Roux (1) (1941–2020)

Autor/a de Eggs

Per altres autors anomenats Michel Roux, vegeu la pàgina de desambiguació.

33+ obres 1,248 Membres 9 Ressenyes

Sobre l'autor

Michel Roux is a celebrated chef at the top of his profession. For 30 years he has been "chef-patron" of the Waterside Inn, in Bray near London, renowned for the high quality of its classic French cooking and a prized Michelin three-starred restaurant since 1985. Roux is regarded as one of the mostra'n més finest chefs in Europe and holds countless culinary honors. Roux has appeared in two television series and written several books with his brother Albert in addition to two books as sole autho mostra'n menys

Crèdit de la imatge: Phil Guest, March 23, 2008

Obres de Michel Roux

Populars Recent

Eggs (2005) 218 exemplars

Sauces: Sweet and Savoury: Classic and New (1996) 212 exemplars

Pastry: Savory and Sweet (2008) 140 exemplars

The Roux Brothers on Patisserie (1986) 124 exemplars

The Roux Brothers: New Classic Cuisine (1983) 73 exemplars

Desserts (1996) 68 exemplars

French Country Cooking (1709) 61 exemplars

Desserts: A Lifelong Passion (1994) 56 exemplars

Only the Best: The Art of Cooking with a Master Chef (2002) 46 exemplars

Cooking for Two (1709) 41 exemplars

At Home with the Roux Brothers (1988) 38 exemplars

Michel Roux's Finest Desserts (1995) 28 exemplars

Cheese: The essential guide to cooking with cheese, over 100 recipes (2017) 21 exemplars

The Essence of French Cooking (2014) 21 exemplars

Michel Roux: Life Is a Menu (2000) 17 exemplars

Michel Roux: New Creative Techniques from a French Master Chef (2003) 15 exemplars

Michel Roux: The Collection (2012) 11 exemplars

Sauces for Seafood (2000) 8 exemplars

Sweet Sauces, Creams and Ices (2000) 7 exemplars

Sauces for Fish and Shellfish (2000) 6 exemplars

Sauces for Sweets (2005) 6 exemplars

Sauces for Meat, Poultry and Game (2000) 5 exemplars

Sauces for Salads and Chilled Dishes (2000) 5 exemplars

Vinaigrettes and Chilled Sauces (2000) 4 exemplars

Sauces for Savory Dishes (2005) 4 exemplars

The Roux Brothers: Delicious Recipes from the Kitchen of Britain's Most Famous Chefs (1987) 4 exemplars

Süßes: 150 Törtchen und Desserts (2012) 2 exemplars

Sauces (2012) 2 exemplars

Salse. Fondi, marinate & vinaigrette (2018) 1 exemplars

Französisch kochen: Die 150 besten Rezepte von Bouillabaisse bis Apfeltarte. Sternekoch Michel Roux bringt… (2015) 1 exemplars

La pâtisserie des frères Roux (1987) 1 exemplars

La bonne cuisine des frères Roux (1994) 1 exemplars

The French Kitchen: 200 Recipes from the Master of French Cooking by Roux Michel (2013-10-24) Hardcover (1600) 1 exemplars

Explorador d'obres

Obres associades

Chocolate: The Definitive Guide (1999) — Pròleg — 14 exemplars

Master Chefs of Britain (1981) — Prefaci — 6 exemplars

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Coneixement comú

Nom oficial: Roux, Michel André
Data de naixement: 1941-04-19
Data de defunció: 2020-03-12
Gènere: male
Nacionalitat: France
Lloc de naixement: Charolles, France
Lloc de defunció: Bray-on-Thames, Berkshire, England, UK
Causa de la mort: idiopathic pulmonary fibrosis
Llocs de residència: England, UK
Paris, France
Crans-Montana, Switzerland
Professions: chef
Relacions: Roux, Albert (brother)
Roux, Michel, Jr. (nephew)
Roux, Alain (son)
Organitzacions: Le Gavroche
Premis i honors: Order of the British Empire (Officer|2002)

Membres

Ressenyes

Pastry de Michel Roux

A true classic. Good for pastry but I wouldn't recommend the breads.

Marcat

womanwoanswers | Dec 23, 2022 |

The Roux Brothers on Patisserie: Pastries and… de Michel Roux

The Roux Brothers on Patisserie: Pastries and Desserts from 3 Star Master Chefs by Michel Roux (1986)

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arosoff | Hi ha 1 ressenya més | Jul 10, 2021 |

Cheese: The essential guide to cooking with cheese,… de Michel Roux

This cookbook presents some fairly interesting recipes using cheese. My one quibble is that it seems written for an audience with pretty good access to French cheeses, which at least in much of the US is not the case. It would have been nice if the recipes had done more to explain why the suggested cheeses are being called for and what (more readily accessible) cheeses could be substituted. The cookbook does some of that, but not enough. Still an unusually good cheese-oriented cookbook.

Marcat

tnilsson | Apr 16, 2021 |