Description

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A mix of over 200 classic and contemporary recipes, this cookbook from three-star Michelin chef Michel Roux includes gorgeous color photographs that demonstrate step-by-step how to use 10 popular types of dough—including short crust, brioche, puff, croissant, and filo—to create dishes such as quiche Lorraine, classic pizza, apple tart, and pecan pie.

 

Una mezcla de más de 200 recetas clásicas y contemporáneas, este libro de cocina del renombrado chef Michel Roux incluye maravillosas fotografías a todo color que demuestran paso a paso cómo usar 10 tipos de masa populares—incluyendo masa quebrada, brioche, hojaldre, croissant y filo—para crear platos como el quiche Lorraine, la pizza clásica, tartaleta de manzana y pastel de pacanas.

About the Author

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Michel Roux is a French chef and restaurateur. His London restaurant Le Gavroche was awarded three Michelin stars in 1982.