All of these eCoupons exclude Tesco Partners. Please enter the eCoupon code at the Tesco direct checkout to qualify. These eCoupons are only valid until 02/07/14. Orders must be placed by the stated end date to qualify. eCoupons can be used online at the Tesco direct checkout by entering the eCoupon code. These eCoupons are valid online only. Each eCoupon code can only be used once per customer. eCoupon codes starting TDX cannot be used with any other eCoupon code. All products are subject to availability and if stocked online. These eCoupons are, and shall remain the property of Tesco Stores Ltd and are not for re-sale or publication. We reserve the right to withdraw any of these eCoupons at any time before the published end date. Delivery costs are excluded from the minimum spend values.
Quite simply, this is a collection of Michel Roux's finest recipes - devised, refined and perfected during the course of his illustrious career. Recipes for all seasons and to suit all occasions are covered in this generous compendium, which contains over 250 recipes plus numerous variations. The book is divided into 9 chapters: Breakfast and brunch; Starters; Fish and shellfish; Poultry, meat and game; Vegetables, eggs and cheese; Desserts; Baking; Party food; Stocks and sauces. Mouthwatering contemporary dishes are featured, along with Michel's interpretations of the great classics. Step-by-step illustrated sequences guide you through specific techniques throughout the chapters. Presented in a generous format, designed in a clear, easy-to-follow style and illustrated throughout with stunning photographs, this is a must-have recipe collection from one of our greatest chefs.
Michel Roux's career has been hugely successful from the moment he opened his first restaurant, the acclaimed 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 insight 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.