Reminiscences and recipes from a master chef. Read more Continue reading Read less REVIEW
³The sun never sets on Michel Roux¹s empire. ² -- FOOD & WINE FROM THE PUBLISHER
Michel Roux began his life¹s work at the age of fourteen when his mother took him to be apprenticed at a grand patisserie in Paris. There, day after day, he did nothing but break eggs the painstaking beginnings of a long, hard training in traditional French cuisine. Almost half a century later, he looks back at the experiences that have made him one of the most highly regarded chefs in the world owner of one of the two three-star restaurants in Britain: the Waterside Inn at Bray. Typically, he thinks of his life in the form of a menu, as he presents incidents and reminiscences as the courses of a formal meal, with each chapter liberally seasoned with recipes and entertaining anecdotes. Along the way, we learn about the dishes that have meant most to him, from his mother¹s soup to a friend¹s recipe for baked eggs and truffles. A classic culinary treat for anyone passionate about food and cooking. Read more Continue reading Read less
