There are over 32 million eggs sold and eaten in the UK every day. This work contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling; how to make the perfect omelette, mousse, souffle and custard.

With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise.

New in paperback, this book from master chef Michel Roux dispels the myth that pastry making is complicated and beyond the reach of most cooks. Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with an inspiring collection of superb recipes.

Presents various classic pastries in a simple way. This book is divided into 10 chapters, each focusing on a particular type of dough; each one opens with a step-by step technique spread with tips. It includes 100 recipes ranging from Quiche Lorraine, Classic Pizza, Fillet of Beef in a Brioche Crust, AppleTart, Pecan Pie.

There are classic egg recipes given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits.

This classic collection of heritage recipes represents the best of French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux, founders of The Waterside Inn and Le Gavroche.

Desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he takes a fresh new look at the whole subject, presenting updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit today's fresher, lighter palate.

This collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook's kitchen. For this newly revised edition, Michel updated all the recipes for today's lighter, healthier taste, added 20 new recipes and 50 new colour photograph.