Chef Michel Roux Jr. continues the Roux legacy of culinary guidance to readers worldwide, with the long anticipated release of his first book. His restaurant and its renowned staff have, this spring earned two of the top awards for London Restaurants.

Dispelling the mysteries of Michelin Star cooking, he stresses the need for advanced planning as the key to any success in the kitchen or dining room. The recipes are neither long nor pedantic. They are in an easy to read format, and select dishes include wine recommendations and exquisite color photos that illustrate his eye for details of color, texture, form and balance of flavor. From restaurant style plating, to 'in the pot' shots, they provide the reader with an image of the finished dish. These are not trendy, experimental recipes. Chef Michel's straightforward approach demonstrates his personal and professional passion for food of all types and for all 4 seasons. Beginning with a short history of Le Gavroche, planning and prep for a dinner party, and a chapter on wine selection-- He moves to the 'jewels' of the evening-- Canapes and Petits Fours. There are no instructions on how to mince a shallot, for example, because he goes straight to the 'meat' of the matter-- Straight to the recipes. He does include tips on acheiving results for garnishes and other timesaving methods. But if you possess a modicum of culinary knowledge and a few extra quid, you'll be creating these works of genius in no time flat! His unadulterated philosophy is as fresh and wholesome as the ingredients he encourages readers to take pleasure in selecting-- Not whacking gobs of ultra expensive ingredients, just enough to elevate the base ingredients to the next level of excellence-- Because THAT is where it all begins! A simply decadent spring dish of 'Brie Stuffed with Truffles', accompanied by a lightly dressed salad of Mache and toasted slices of Pain de Campagne... To a Pacific Rim influenced 'Seared Peppered Tuna with Caviar Vinaigrette', garnished with potato galettes, dried tomato and fresh lightly dressed spinach leaves, becomes a plate of symmetrical perfection and an explosion of color. Recipes include meats, game, poultry (preferably free range and organic),fish, shellfish, sides, salads, soups, terrines, stocks, pastries and sauces-- sweet and savory and more-- To stunning desserts for every taste and menu. He covers all methods and techniques of cooking, with an eye for lighter fare, peppered with hearty cold weather dishes meant to warm and satisfy. Le Gavroche Cookbook is a glimpse into the creative mind of one of London's finest chefs, who puts a radiant smile into everything he undertakes, as we all should! So pour yourself a flute of your favorite champagne, and delve into the world of Le Gavroche. Celebrate Nature's bounty! For those occasions when you want to feel really accomplished... Roux Jr. is your perfect guide!