Michel Roux has 30 years experience as a top chef and a vast wealth of culinary knowledge. Over the years his style of cooking has changed from classic French to a lighter, healthy approach. The impact of modern technology and the influence of global travel have also made their mark. In this book, Roux has created an innovative collection of over 130 recipes that can be achieved at home. The book is arranged by style of cooking-from sauces and marinades through steamed and poached dishes to pan-fried food and roasts to baking. Roux uses his own classic techniques, but he gives each recipe a modern twist. He also explores Italian pasta-making, Japanese tempura, Chinese poach-roasting, and other international culinary methods. Full-colour photographs clearly illustrate the techniques as well as the finished dishes. This invaluable reference truly demonstrates the art of cooking.