The Roux Brothers Cooking for Two
The Roux Brothers Cooking for Two by Albert Roux, published by Papermac in 1993, presents a collection of 150 simple and easy-to-prepare recipes designed for cooks who prioritize time efficiency. This New Ed edition spans 256 pages and is written in English. The recipes utilize fresh ingredients and are organized thematically, covering a range of meals from breakfasts and brunches to formal dinners and outdoor eating.
Readers will find a variety of dishes that cater to different occasions, including light summer and winter meals. Each recipe is complemented by hints from the authors on table decoration, wine selection, and creating the right atmosphere for dining. This book focuses on making cooking accessible and enjoyable, ensuring that even those with limited time can create satisfying meals.
Official synopsis Publisher
Realizing that for many cooks time is a vital factor in deciding what to make, the authors have created 150 simple, easy to prepare and relatively inexpensive recipes, using fresh ingredients. Arranged thematically, the recipes cover breakfasts and brunches, light summer and winter meals, formal summer and winter dinners and outdoor eating. Each recipe is finished off with Roux hints on table decoration, wines and creating the right atmosphere. The authors also wrote “French Country Cooking”.
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