World famous master chef, Michel Roux, shares his thirty years of culinary experience, bringing his unique talents to ordinary cooks in this sumptuously illustrated, easily understood book. Roux's mantra "modern cuisine, constantly evolving cuisine" is made apparent in the exotic collection of dishes. And his pet subject, fresh ingredients, organically grown, is reiterated throughout to ensure the most flavoursome outcome to each recipe. From his original French cuisine Roux has expanded to encompass world-wide tastes and methods: Japanese tempura, Italian pasta and North African dishes, ensuring his catalogue of dishes keep up with modern trends at the same time as having that most important element of all - the Roux touch. From easy recipes such as poached eggs on watercress salad with red pepper salsa to the more complicated wild mushroom cappelleti with herb salsa, from starters through main courses to luscious desserts, you are guaranteed finding a recipe to suit the necessary occasion. - Lucy Watson
