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Eggs
by Michel Roux
ISBN-10: 0471769134
ISBN-13: 9780471769132
ISBN-13: 9780471769132
Region: USA
Publisher: Wiley
Publication Date: February, 2006
Recipe Index
Publishers Information
About Eggs
Publisher Web Link: http://www.wiley.com/
The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It’s also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.
Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic. (http://www.wiley.com/)
Author Information
About Michel Roux
Author Web Link: http://www.waterside-inn.co.uk/
The name is a culinary legend. Michel with his older brother Albert arrived in England in 1971 to open the original Le Gavroche Restaurant in Lower Sloane Street. The address was imprinted immediately onto the gourmets and gourmands across the country. By 1972 when they opened The Waterside Inn, they had another 3 restaurants in London, each a landmark in a city not then known for fine dining. Between them they have trained over 800 young chefs many of whom are now also legendary. Since 1984 the Roux Scholarship is undoubtedly considered the ultimate British competition for chefs. The Roux Scholar 2010 is Kenneth Culhane.
They were the first to sponsor young chefs into their own business, among them being Pierre Koffman at La Tante Claire and Christian Germain at Chateau de Montreuil in France. They were unique benefactors, as they not only organised the backers, personally guaranteed the chef’s bank loan, but wrote in the contract that no shareholder could refuse to sell their shares back to the Chef Patron!
Today the sons run the flagships. Albert’s son, Michel Roux Jnr at Le Gavroche and Michel’s son Alain is Chef Patron of The Waterside Inn. (http://www.waterside-inn.co.uk/)
