Les Abats: Recipes Celebrating the Whole Beast by Roux Jr, Michel

Les Abats: Recipes Celebrating the Whole Beast (Hardcover) (ISBN-13: 9781409168959)

Vendor: Michel Roux Jr
Product type: Books
Format: Hardcover
$36.99
$36.99
$36.99
Subtotal: $36.99
Les Abats: Recipes Celebrating the Whole Beast by Roux Jr, Michel

Les Abats: Recipes Celebrating the Whole Beast

$36.99
Les Abats: Recipes Celebrating the Whole Beast by Roux Jr, Michel

Les Abats: Recipes Celebrating the Whole Beast

$36.99
Format: Hardcover
Description
Description
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"Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr

Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can't understand our reluctance to utilise every part of an animal's carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine.

With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families.

The book will contain recipes ranging from the simple sweetbreads Michel's mother fed him as a child, to the more adventurous dishes in the style served at his award-winning restaurants. Dishes range from La Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or Soupe aux abattis (Giblet soup), to Cervelle de veau zingara (Calves' brains with zingara) or Langue de boefu au persil et cares (Salted ox tongue with caper parsley sauce).

Author: Michel Roux Jr
ISBN-10: 1409168956
ISBN-13: 9781409168959
Publisher: Seven Dials
Language: English
Published: 10/30/2018
Pages: 272
Format: Hardcover
Weight: 1.80lbs
Size: 9.00h x 7.00w x 1.00d
By Michel Roux Jr
By Michel Roux Jr
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After apprenticeships with Maitre Patissier Hellegouarche in Paris and Alain Chapel in Mionnay, and basic training with the French army, Michel Roux Jr worked for two years at the Elysee Palace under French Presidents D'Estaing and Mitterrand. Posts with Pierre Koffman at La Tante Claire and at the Mandarin in Hong Kong led to firstly the Waterside Inn with uncle Michel and then to Le Gavroche under his father Albert. He ran the Roux catering businesses for three years before in 1991 becoming Chef de Cuisine at Le Gavroche, the restaurant his father Albert and uncle Michel Sr founded in 1967. In 2017 he celebrated his 25th year at the healm of the world famous restaurant, which has two Michelin stars. He has run the London Marathon 17 times in aid of children's charities.

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