A Life in the Kitchen

A Life in the Kitchen

He tells the story of what it was like to grow up as part of this close-knit family. He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris.

Author: Michel Roux, Jr.

Publisher: Weidenfeld & Nicolson Limited

ISBN: 0297844822

Category: Cooking

Page: 319

View: 136

The Roux family is the most influential family associated with food in Britain. Through their various restaurants (Le Gavroche, Waterside Inn, Brasserie Roux) and catering services they have trained many of Britain's top chefs. Albert and Michel Sr brought French high cuisine to Britain in the sixties, much of the produce being brought twice weekly from France by Michel's mother in the family car. Michel grew up in an environment of respect for fine food and ingredients, of never settling for second best, and of traditional French family excursions to find wild food. He tells the story of what it was like to grow up as part of this close-knit family. He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris. He then worked with Alain Chapel at Mionnay before doing his mililtary service at the Elysee Palace cooking for Presidents Giscard d'Estaing and Francois Mitterand. After a stint cooking at the Mandarin Hotel in Hong Kong and catering in London, he took over the running of Le Gavroche in 1994.
Categories: Cooking

A Life in the Kitchen

A Life in the Kitchen

He tells the story of what it was like to grow up as part of this close-knit family. He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris.

Author: Michel Roux (Jr.)

Publisher:

ISBN: OCLC:1153322775

Category: Cooking, French

Page: 319

View: 948

Michel grew up in an environment of respect for fine food and ingredients, of never settling for second best, and of traditional French family excursions to find wild food. He tells the story of what it was like to grow up as part of this close-knit family. He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris. He then worked with Alain Chapel at Mionnay before doing his mililtary service at the Elysee Palace. After a stint cooking at the Mandarin Hotel in Hong Kong and catering in London, he took over the running of Le Gavroche in 1994.
Categories: Cooking, French

Fishes with Funny French Names

Fishes with Funny French Names

At Smithfield: 'There was a lot of banter about the Frenchie. They'd call him Sacha after Sacha Distel or start singing Charles Aznavour songs as he walked around the market': Michel Roux Jnr, A Life in the Kitchen, pp.

Author: Debra Kelly

Publisher: Liverpool University Press

ISBN: 9781800857360

Category: History

Page: 416

View: 108

This book tells the story of what happens when an essentially Parisian institution travels and establishes itself in its neighbour’s capital city, bringing with it French food culture and culinary practices. The arrival and evolution of the French restaurant in the British capital is a tale of culinary and cultural exchange and of continuity and change in the development of London’s dining-out culture. Although the main character of this story is the French restaurant, this cultural history also necessarily engages with the people who produce, purvey, purchase and consume that food culture, in many different ways and in many different settings, in London over a period of some one hundred and fifty years. British references to France and to the French are littered with associations with food, whether it is desired, rejected, admired, loathed, envied, disdained, from the status of haute cuisine and the restaurants and chefs associated with it to contemporary concerns about food poverty and food waste, to dietary habits and the politicisation of food, and at every level in between. However, thinking about the place of the French restaurant in London restaurant and food culture over a long time span, in many and varied places and spaces in the capital, creates a more nuanced picture than that which may at first seem obvious.
Categories: History

Michel Roux

Michel Roux

More than just an autobiography of the most famous French chef resident in Britain, this book also contains an important recipe section.

Author: Michel Roux

Publisher: Trafalgar Square

ISBN: NYPL:33433031038163

Category: Biography & Autobiography

Page: 262

View: 680

More than just an autobiography of the most famous French chef resident in Britain, this book also contains an important recipe section. Beginning with his early life in France in the 1940s, the book tells of Roux's move to England and his subsequent success.
Categories: Biography & Autobiography

Perfect

Perfect

... Rose, The New English Kitchen (Fourth Estate, 2005) Richards, Morfudd, Lola's Ice Creams and Sundaes (Ebury, 2009) Roux, Michel, Sauces: Savoury & Sweet (Quadrille, 2009) Roux, Michel, Michel Roux: A Life in the Kitchen (W&N, ...

Author: Felicity Cloake

Publisher: Penguin UK

ISBN: 9780141971650

Category: Cooking

Page: 272

View: 938

The Guardian's 'How to Make' food columnist Felicity Cloake is on a mission to find the perfect recipes for staple dishes, from spag bol to apple pie and from brownies to fish pie, in her first cookbook Perfect - 68 essential reciepes for every cook's repertoire. How can I make deliciously squidgy chocolate brownies? Is there a foolproof way to poach an egg? Does washing mushrooms really spoil them? What's the secret of perfect pastry? Could a glass of milk turn a good Bolognese into a great one? Perfect will answer all these questions and many, many more. Having rigorously tried and tested recipes from all the greats - from Elizabeth David and Delia Smith to Nigel Slater and Simon Hopkinson - Felicity Cloake has pulled together the best points from each to create the perfect version of 68 classic dishes. Never again will you have to rifle through countless different books to find the your perfect roast chicken recipe, mayonnaise method or that incredible tomato sauce - it's all here in this book, based on Felicity's popular Guardian column, along with dozens of invaluable prepping and cooking tips that no discerning cook should live without. Whether you're a competent cook or have just caught the bug, Perfect has a place on every kitchen shelf. 'Brilliant. . . finely honed culinary instincts, an open mind and a capacious cookbook collection...Miss Cloake has them all' Evening Standard Guardian and New Statesman food columnist Felicity Cloake is the winner of the 2011 Guild of Food Writers awards for Food Journalist of the Year and New Media of the Year; follow Felicity on Twitter @FelicityCloake.
Categories: Cooking

The Mis Education of the Professional Chef

The Mis Education of the Professional Chef

... Delia Smith Delia Smith's complete cookery course Book Club Associates 1983 Michel Roux Jnr Michel Roux: A life in the kitchen W and N 2009 Daniel Boulud Letters to a young chef: The art of mentoring Basic Books 2006 Rick Smilow, ...

Author: Allen Mbengeranwa

Publisher: Lulu.com

ISBN: 9781291454611

Category: Cooking

Page: 108

View: 383

Categories: Cooking

The Devil in the Kitchen

The Devil in the Kitchen

In The Devil in the Kitchen, he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his ...

Author: Marco Pierre White

Publisher: Bloomsbury USA

ISBN: 1596913614

Category: Biography & Autobiography

Page: 256

View: 798

What do Mario Batali, Heston Blumenthal, and Gordon Ramsay have in common? Answer: They all survived tours of duty in the kitchen of Marco Pierre White. In the UK, White's brilliant cooking and high-wattage antics have made him a legend: the first British chef (and the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. In The Devil in the Kitchen, he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his "retirement career" as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, The Devil in the Kitchen leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades.
Categories: Biography & Autobiography

The Foodie

The Foodie

Join award-winning writer James Steen for a feast of facts, stories, recipes and tips about food and drink.

Author: James Steen

Publisher: Icon Books Ltd

ISBN: 9781848319875

Category: Cooking

Page: 240

View: 994

Join award-winning writer James Steen for a feast of facts, stories, recipes and tips about food and drink. Delving into forgotten corners of gastronomic history, Steen reveals what Parmesan has to do with broken bones, why John Wayne kept a cow in a hotel and how our attitudes to food have changed over the centuries. Laying bare the secrets of the kitchen, he concocts the ultimate hangover cure and explains how to cook perfect rib of beef with the oven off. With much-loved cooks including Mary Berry and Paul Hollywood sharing their passion and know-how, this mouth-watering miscellany will sate the appetite of every kitchen dweller, from the masterful expert to the earnest apprentice.
Categories: Cooking

OMG I can eat that Indulgent Food Minus the Boombah

OMG  I can eat that  Indulgent Food Minus the Boombah

Kitchen. notes. When I refer to olive oil, I mean extra virgin olive oil. I buy big tins, usually on special, ... Cookery by Shannon Bennett A Life in the Kitchen: Recipes and Reminiscences from a Master Chef by Michel Roux Jr. The ...

Author: Jane Kennedy

Publisher: Hardie Grant Publishing

ISBN: 9781742735412

Category: Cooking

Page: 323

View: 804

From Australia’s favourite new health-food chef comes the follow up to the bestselling Fabulous Food Minus the Boombah. Like most of us, Jane Kennedy can’t eat anything she wants because she gets FAT. After having five children in six years and trying every fad diet known to man in an attempt to shift excess weight, Jane decided to take matters into her own hands. A lifetime love of cooking, teamed with a refusal to give up the flavours of her favourite meals, led Jane to develop her own dishes that are delicious but also good for you. In Jane’s second book, OMG! I can eat that?, she shares some of her favourite recipes, just without all the unwanted fat. Chapters include Nibbles, Soups, Piemakins, Chicken & Duck, Beef, Lamb & Pork, Fish & Seafood, Comfort Classics, Vegetables and Dessert. And these recipes aren’t your typical ‘diet’ recipes either, with delicious meals such as Chicken, Leek and Mushrooms ‘piemakins’ (pies in ramekins minus the pastry), Beef Bourguignon, Boombahfree burgers, and even sweet treats like Rhubarb and strawberry crumble, you’ll forget you’re even eating food minus the boombah!
Categories: Cooking

The French Kitchen

The French Kitchen

200 Recipes From the Master of French Cooking Michel Roux jr. WE'WKMMV In a French home, the kitchen is the heart and soul of the house. Everything happens in the kitchen — it is at the centre of family life, the place where everyone ...

Author: Michel Roux jr

Publisher: Hachette UK

ISBN: 9780297867241

Category: Cooking

Page: 320

View: 744

French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvegne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as they regions from which they came from, heritage cooking and family values from provincial France have stood the test of time. In this book Michel Roux Jr., star of MasterChef and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine. With classic recipes using delicious ingredients, Michel Roux Jr. will help you brings provincial French cooking into your kitchen and helps you to recreate the 'je ne sais quoi' that only French cuisine can embody.
Categories: Cooking