For 30 years Michel Roux has been chef-patron of the Waterside Inn at Bray, one of only three Michelin three-starred restaurants in England. He is the first and only chef in Britain to be awarded 3 Michelin stars and hold them for 17 years. He is ranked ninth in Michelin's hierarchy of the best chefs in Europe. Michel has appeared in two television series and has written several books including Sauces, published by Quadrille, which won the Glenfiddich Visual Award and has sold in excess of 200,000 copies, and has just been awarded the Chevalier of the Legion d'Honneur for his services to gastronomy.
This attractive book includes dozens of recipes for the versatile egg in all its guises, whether as the center of a dish, as in Herby Poached Eggs in Potato Nests, or as an essential component of a sweet like Caramel Mousse or a savory such as Bacon and Parsley Souffles. Roux is the renowned chef of the three-star Waterside Inn outside London and author of several previous cookbooks. While, not surprisingly, many of the recipes reflect his French background and training, this is a wide-ranging compendium of appealing dishes, with striking color photographs illustrating both techniques and finished plates. A good complement to Marie Simmons's The Good Egg, it is recommended for most collections. Copyright 2006 Reed Business Information.
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