It’s also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.

    This book is fully illustrated with beautiful color photography. A must-have for the Dominican and Caribbean cooking enthusiast and the perfect gift for the Dominican food lover!

    This is the first premise of this work. There still seems to be a certain reticence that associates the sous vide process with industrial practices and aims that are exclusively based on profit, productivity and preservation of a product for as long as possible. But beyond these practical advantages, the sous vide process responds to objectives that are much more closely aligned with the culinary arts, such as: the quest for maximum quality. Joan Roca and Salvador Brugues main interest in the application of sous vide has always been in the improvement of the cooking process, with the goal of minimizing the aggressive effects that traditional systems produce. Uniting the fundamentals of conservation and sous vide preparation, Joan and Salvador establish a new culinary technique that, although requiring rigorous training to master, once understood permits the obtainment of great results, both in regard to quality and the presentation of the preparations, as well as an organizational, practical aspect of the kitchen and restaurant as a whole. Thus, they propose a new work system that, among other revolutionary advantages, allows for the rapid cooking of sous vide products upon order during the regular service time of the restaurant. Following the approach of the authors, throughout the book they describe the characteristics of conservation, the preparation and the sous vide cooking process to, in the end, discover the numerous advantages and spectacular results obtained using this technique with the recipes of El Celler de Can Roca: the best example of sous vide haute cuisine. Published in ENGLISH