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New French Table: Classic and Contemporary Home Cooking
New French Table: Classic and Contemporary Home Cooking New French Table: Classic and Contemporary Home Cooking New French Table: Classic and Contemporary Home Cooking New French Table: Classic and Contemporary Home Cooking

* Book Type:


Publisher: Firefly Books

Author Statement: Emily Roux and Giselle Roux
Audience: Trade
Specs: full color throughout, 177 photos, 113 recipes, index
Pages: 304
Trim Size: 7 1/2" X 9 5/8" X 1"
Language code 1: eng
Publication Date: 20170901
Copyright Year: 2017
Price: Select Below

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New French Table: Classic and Contemporary Home Cooking

Simple recipes from the creative forces behind London's renowned La Gavroche restaurant.

It is the dream of many to enjoy fresh and flavorful French cuisine every day. Short of moving to France, New French Table is the answer. It is a beautiful collection of classic and modern dishes from the mother-daughter team of the Roux family, owners of the famous La Gavroche restaurant, the last bastion in London of classically rich French haute cuisine.

The recipes in New French Table are for dishes found on a family table in France as often as they are found on the menu of a fancy French restaurant. Both a cookbook and a beautiful photographic homage to French cuisine, New French Table features 113 recipes for fresh and delicious food to enjoy on any day for any event.

Some of the dishes are:

  • Bread -- Pan bagnat with sun-dried tomatoes and olives; French brioche with chocolate centers
  • Preserves, Pickles and Terrines -- Vinegar artichokes; Chicken liver pâté
  • Soups -- Mushroom velouté with roasted walnuts; White winter soup (celeriac and chestnuts)
  • Salads -- Fennel salad with fresh herbs and pine nuts; Fregola salad with chorizo and roasted peppers
  • Provincial Family Food -- Snails in parsley sauce; Rabbit with mustard sauce
  • Feeding a Crowd -- Spring lamb with garlic and mint dip; Red onion and fennel tart
  • Today's Trends -- Spelt risotto with sprouting broccoli and mushrooms; Lobster ravioli with parsley condiments
  • International Influences -- Warm Thai noodle salad with seared beef; Strawberry tiramisu
  • The Professional Kitchen -- Pan-seared pollock with avocado purée and citrus dressing; Confit pork, roasted kale and kabocha pure
  • Classic Desserts -- Beignets aux pommes (apple fritters); Cherry clafoutis cake
  • New French Table is a home cook's peek into the Roux kitchen. It will undoubtedly attract avid cooks and aspiring chefs.

    Bio:

    Giselle Roux was born and raised in the Ardèche in southern France. She has worked in the restaurant business for many years and now works alongside her husband, Michel Roux Jr, as the secretary at Le Gavroche restaurant in London.

    Emily Roux is the daughter of Michel and Giselle Roux. She trained as a chef at the Institut Paul Bocuse in Lyon, before moving to Paris to work at the Michelin-starred restaurant Akrame. She is now back in London, where she is working as a consultant in the food industry and also has a monthly column in Decanter magazine.

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