New Classic Cuisine
This book sets the new culinary standards for a generation. It epitomizes the views, philosophy and creative kitchen expertise of the two foremost French chefs of the present day - Michel and Albert Roux. Between them, the Roux brothers have over 50 years of experience of cooking in grand houses and in the top restaurants of the world. They are also holders of five of the coveted Michelin stars and five Egon Ronay stars. New Classic Cuisine is the definitive French cookery book for the 1980s, based on their superb and innovative culinary skills.
There are as many individual interpretations of classic cuisine as there are great chefs. The secrets of the tradition were originally passed from chef to chef and it was not until they were recorded by Escoffier that they became widely available as recipes and guidelines. Having mastered all these principles, the Roux brothers set to work to create their own version of the great tradition. Centered firmly on basic skills and crafts, this takes full account of the demands of time, the nature of people and of individual tastes. What has emerged is new, but classic, bringing together the cuisine of the past and that of today. Photographs and specially commissioned drawings combine with the text to ensure the recipes are delicious to read as well as to eat.