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Review ------ 'His impeccable and precise approach to cooking is reflected throughout, with an extensive selection of desserts, covering a whole range of skills and techniques' for Desserts --Chef magazine 'The recipes in Desserts by Michel Roux are crisp, modern and delicious' for Desserts --Mail on Sunday 'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine 'This collection of Roux's finest dishes essentially forms an autobiography in 250 recipes.' --The Times (T2 Magazine), 31st October 2012 'In his latest book, The Collection, Michel shares over 250 recipes inspired by his many years as a top chef and restaurateur. From super modern dishes to reinterpretations of the classics and step by step explanations of cooking techniques, this is a cookery compendium packed with recipes from every season and occasion.' --Country & Town House, December 2012 --Delicious magazine 'In his latest book, The Collection, Michel shares over 250 recipes inspired by his many years as a top chef and restaurateur. From super modern dishes to reinterpretations of the classics and step by step explanations of cooking techniques, this is a cookery compendium packed with recipes from every season and occasion.' --Country & Town House, December 2012 'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine 'Michel Roux's Collection has, he says, given him the rtunity to select his favourite recipes, and is very much a guiding hand, showing the way to create wonderful food for all occasions. Interspersed among the recipes are lessons on key techniques, making this an outstanding collection that will become a much-used favourite.' --1st December 2012, Good Book Guide 'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine 'Michel Roux is among the elite of chefs, owning and running a restaurant that has been awarded three Michelin stars for an astonishing 27 years unbroken. This sumptuously produced book encompasses his deep passion for food. It has, he says, given him the rtunity to select his favourite recipes, and his is very much a guiding hand, showing the way to create wonderful food for all occasions, with mouth-watering photographs. Interspersed among the recipes are lessons on key techniques, making this an outstanding collection that will become a much-used favourite.' --Good Book Guide, Book of the Month, December 2012 'Classic sauces are culinary skills worth knowing... and who better to teach us the basics than the great Michel Roux?' for Sauces --Delicious magazine About the Author ---------------- Michel Roux's career has been hugely successful from the moment he opened his first restaurant, the accled Le Gavroche in London, with his brother Albert in 1967. The Waterside Inn, Michel's restaurant in Bray, now run by his son Alain, has held three Michelin stars for an astonishing 27 years. Michel holds countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. Michel has written twelve very successful books, many published by Quadrille, including Eggs (2005), Pastry (2007), Sauces (2009) and Desserts (2011), which have sold almost two million copies. He has also has appeared in two television series and regularly appears on Saturday Kitchen. His most recent television series, The Roux Legacy, provided a fascinating in into this unique food dynasty. Leading food critics and top chefs described the Roux family as the most important culinary influence ever in the UK, responsible for catalysing the transformation of food and cooking in this country since the sixties.