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The Roux Brothers FRENCH COUNTRY COOKING First Edition Signed
£17.99
Stock Status: Sold Out
First edition, first print hardback published by Sidgwick & Jackson Limited in 1989. Photographs by Martin Brigdale. Signed by Michel Roux on the title page
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First edition, first print hardback of THE ROUX BROTHERS FRENCH COUNTRY COOKING by Albert and Michel Roux, published by Sidgwick & Jackson Limited, London, in 1989. Photographs by Martin Brigdale. Signed by Michel Roux on the title page.
The book is in very good condition (Clean brown boards with gold lettering on the spine which has only minor rubbing to the spine edges) with minor wear to the dust jacket which is not price clipped (light creasing to the edges mainly around the spine). Internally, the pages are clean and tight and there are no tears and no inscriptions. There is very slight yellowing towards the page ends.
Albert Roux OBE and his brother Michel Roux OBE are viewed as the godfathers of modern restaurant cuisine in the UK. They put Britain on the culinary map; raised standards across the board through their ground-breaking Michelin-starred restaurants, TV series, and books; and trained and encouraged many of today’s top chefs.
Albert’s son, Michel Albert Roux (Michel Roux, Jr.), is chef-patron of three-Michelin-star Le Gavroche in London, which his father and uncle founded in 1967.
In 1986 the brothers separated their businesses, with Michel taking on the Waterside Inn and Albert, and then his son Michel Roux, Jr. running Le Gavroche. Michel Roux, Jr. has made various television appearances, including on his friend Gordon Ramsay's ITV1 produced Hell's Kitchen, and as an expert judge on BBC2's professional edition of MasterChef, and on "Junior Bake Off" also 'The Apprentice UK series 7'.
"The remarkable reputation of Michel and Albert Roux as France's greatest and most innovative chefs has justly arisen from the success of their three-star Michelin restaurants, Le Gavroche and The Waterside inn, their innumerable prestigious awards and their top-rated television series 'At Home with the Roux Brothers'.
The grand haute cuisine style of French cookery, of which the Roux brothers are the acknowledged masters, originally grew from simple country cooking. Similarly, it was through the wonderful but homely cooking of their mother and their experience of the country house kitchens of France that Albert and Michel first learned the secrets of their art. In French Country Cooking the Roux brothers give new life to this superb traditional cuisine by reinterpreting the classic recipes passed down through generations of French food lovers.
Dividing France into twelve distinct culinary areas, they criss-cross the country from the northern coasts of Normandy and Brittany to the Mediterranean shores of Provence, selecting the best regional specialities and local delicacies. Each region is represented by about a dozen of its most delicious recipes, beginning with a personal appreciation of the area, its wines, cheeses and produce. The recipes are followed by a list of the ingredients, in French and English, that are peculiar to the region, enabling the visitor to recognize and make use of them.
The result is over 150 recipes as diverse and delectable as the regions and cultures they come from, and more than 90 exclusive colour photographs (many shot on location) that brilliantly capture the flavour and atmosphere of French country cooking."
4to - over 9¾" - 12" tall. 256 pages. Illustrated with colour photographs throughout.
ISBN: 0 283 99541 6
PAYMENT CAN BE MADE BY CREDIT CARD VIA NOCHEX (SECURE PAYMENT PROCESSOR FOR UK & INTERNATIONAL BUYERS - NO FEES) WE ALSO ACCEPT CHEQUES OR POSTAL ORDERS IN BRITISH POUNDS AS WELL AS BANK DRAFTS ALSO IN BRITISH POUNDS
Please refer to the statement of delivery below:
* Payment by Credit Card or by postal order: item will be posted within 24 hours
* Payment by Cheque/Bank Draft: item will be posted when funds have cleared
* Combined postage if more than one item is purchased
Please do not hesitate to get in touch if you have any questions.
The book is in very good condition (Clean brown boards with gold lettering on the spine which has only minor rubbing to the spine edges) with minor wear to the dust jacket which is not price clipped (light creasing to the edges mainly around the spine). Internally, the pages are clean and tight and there are no tears and no inscriptions. There is very slight yellowing towards the page ends.
Albert Roux OBE and his brother Michel Roux OBE are viewed as the godfathers of modern restaurant cuisine in the UK. They put Britain on the culinary map; raised standards across the board through their ground-breaking Michelin-starred restaurants, TV series, and books; and trained and encouraged many of today’s top chefs.
Albert’s son, Michel Albert Roux (Michel Roux, Jr.), is chef-patron of three-Michelin-star Le Gavroche in London, which his father and uncle founded in 1967.
In 1986 the brothers separated their businesses, with Michel taking on the Waterside Inn and Albert, and then his son Michel Roux, Jr. running Le Gavroche. Michel Roux, Jr. has made various television appearances, including on his friend Gordon Ramsay's ITV1 produced Hell's Kitchen, and as an expert judge on BBC2's professional edition of MasterChef, and on "Junior Bake Off" also 'The Apprentice UK series 7'.
"The remarkable reputation of Michel and Albert Roux as France's greatest and most innovative chefs has justly arisen from the success of their three-star Michelin restaurants, Le Gavroche and The Waterside inn, their innumerable prestigious awards and their top-rated television series 'At Home with the Roux Brothers'.
The grand haute cuisine style of French cookery, of which the Roux brothers are the acknowledged masters, originally grew from simple country cooking. Similarly, it was through the wonderful but homely cooking of their mother and their experience of the country house kitchens of France that Albert and Michel first learned the secrets of their art. In French Country Cooking the Roux brothers give new life to this superb traditional cuisine by reinterpreting the classic recipes passed down through generations of French food lovers.
Dividing France into twelve distinct culinary areas, they criss-cross the country from the northern coasts of Normandy and Brittany to the Mediterranean shores of Provence, selecting the best regional specialities and local delicacies. Each region is represented by about a dozen of its most delicious recipes, beginning with a personal appreciation of the area, its wines, cheeses and produce. The recipes are followed by a list of the ingredients, in French and English, that are peculiar to the region, enabling the visitor to recognize and make use of them.
The result is over 150 recipes as diverse and delectable as the regions and cultures they come from, and more than 90 exclusive colour photographs (many shot on location) that brilliantly capture the flavour and atmosphere of French country cooking."
4to - over 9¾" - 12" tall. 256 pages. Illustrated with colour photographs throughout.
ISBN: 0 283 99541 6
PAYMENT CAN BE MADE BY CREDIT CARD VIA NOCHEX (SECURE PAYMENT PROCESSOR FOR UK & INTERNATIONAL BUYERS - NO FEES) WE ALSO ACCEPT CHEQUES OR POSTAL ORDERS IN BRITISH POUNDS AS WELL AS BANK DRAFTS ALSO IN BRITISH POUNDS
Please refer to the statement of delivery below:
* Payment by Credit Card or by postal order: item will be posted within 24 hours
* Payment by Cheque/Bank Draft: item will be posted when funds have cleared
* Combined postage if more than one item is purchased
Please do not hesitate to get in touch if you have any questions.
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Condition:Used
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Product Code:1756
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Weight:1.3kg