Michel Roux (1) (1941–2020)

Auteur van Eggs

Voor andere auteurs genaamd Michel Roux, zie de verduidelijkingspagina.

33+ Werken 1,250 Leden 9 Besprekingen

Over de Auteur

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 toon meer 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 toon minder

Fotografie: Phil Guest, March 23, 2008

Werken van Michel Roux

Populair Recent

Eggs (2005) 218 exemplaren

Sauzen hartig & zoet (1996) 213 exemplaren

Taarten, soezen, pasteien zoete en hartige baksels van een topkok (2008) 141 exemplaren

Patisserie klassieke recepten, spectaculaire creaties en exclusieve ideeën van twee beroemde patissiers (1986) 124 exemplaren

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

Michel Roux over desserts (1996) 68 exemplaren

French Country Cooking (1709) 61 exemplaren

Desserts : een passie voor het leven (1994) 56 exemplaren

Only the best (2002) 46 exemplaren

Cooking for Two (1709) 41 exemplaren

At Home with the Roux Brothers (1988) 38 exemplaren

Michel Roux's Finest Desserts (1995) 28 exemplaren

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

The Essence of French Cooking (2014) 21 exemplaren

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

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

Michel Roux: The Collection (2012) 11 exemplaren

Sauzen voor vis, schaal- en schelpdieren (2000) 8 exemplaren

Sauzen voor desserts en roomijs (2000) 7 exemplaren

Sauces for Fish and Shellfish (2000) 6 exemplaren

Sauces for Sweets (2005) 6 exemplaren

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

Sauces for Salads and Chilled Dishes (2000) 5 exemplaren

Vinaigrettes and Chilled Sauces (2000) 4 exemplaren

Sauces for Savory Dishes (2005) 4 exemplaren

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

Süßes: 150 Törtchen und Desserts (2012) 2 exemplaren

Sauces (2012) 2 exemplaren

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

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

La pâtisserie des frères Roux (1987) 1 exemplaar

La bonne cuisine des frères Roux (1994) 1 exemplaar

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

Werk verkenner

Gerelateerde werken

Chocolate: The Definitive Guide (1999) — Voorwoord — 14 exemplaren

Master Chefs of Britain (1981) — Voorwoord — 6 exemplaren

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Trefwoordvertaling ingeschakeld

Algemene kennis

Officiële naam: Roux, Michel André
Geboortedatum: 1941-04-19
Overlijdensdatum: 2020-03-12
Geslacht: male
Nationaliteit: France
Geboorteplaats: Charolles, France
Plaats van overlijden: Bray-on-Thames, Berkshire, England, UK
Oorzaak van overlijden: idiopathic pulmonary fibrosis
Woonplaatsen: England, UK
Paris, France
Crans-Montana, Switzerland
Beroepen: chef
Relaties: Roux, Albert (brother)
Roux, Michel, Jr. (nephew)
Roux, Alain (son)
Organisaties: Le Gavroche
Prijzen en onderscheidingen: Order of the British Empire (Officer|2002)

Leden

Besprekingen

Pastry door Michel Roux

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

Gemarkeerd

womanwoanswers | Dec 23, 2022 |

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

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

Gemarkeerd

arosoff | 1 andere bespreking | Jul 10, 2021 |

Cheese: The essential guide to cooking with cheese,… door 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.

Gemarkeerd

tnilsson | Apr 16, 2021 |