The French Kitchen Cookbook
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Chef Michel Roux Jr.—BBC's Master Chef and owner of the two-Michelin star restaurant Le Gavroche in London—explores the heritage of his native cuisine in this comprehensive guide to French cooking. He shares 200 classic French recipes, along with chef's notes and masterfully photographed images that help bring the dishes to life. Chapters focus on soups, terrines and patés, eggs and cheese, fish and shellfish, duck and game birds, meats, vegetables and salads, desserts, bread and croissants, stocks and sauces, with recipes running the gamut from rustic to haute.
- Includes 200 recipes, with recipes for everything from terrines and pates to stocks and sauces.
- Full-color photograph accentuates the beauty of presentation in classic French cuisine.
- Recipes are simple to follow and include tips from the chef.
- Highlights include: Brittany Velvet Crab Soup, Leek Terrine with Goat Cheese, Oysters Rockefeller and Buttermilk Panna Cotta with Figs.
- Hardcover, 352 pages.
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