Perfectionist Michelin Three-Star Chef Michel Roux Describes THE FLAVOR BIBLE As “A Perfect Book”

Monday, October 19, 2015


“The Roux brothers are…the Beatles of gastronomy.”
Chef Heston Blumenthal

Legendary chef Michel Roux, OBE, has been traveling across North America this month to promote his new book The Essence of French Cooking (Quadrille Publishing Ltd.), the distillation of a lifetime of knowledge on the subject as a leading chef and pastry chef whose previous cookbooks have included Desserts, Eggs, Pastry, and Sauces.

He opened two celebrated restaurants with his brother Albert Roux:  Le Gavroche (1967), which was the first restaurant in Britain to earn three Michelin stars (in 1982), and the Waterside Inn, which held three Michelin stars for a quarter of a century starting in 1985.  The Roux brothers have been justly described as “the godfathers of modern restaurant cuisine in the UK.”


“I think THE FLAVOR BIBLE should be in every kitchen today….A perfect book….Beautifully written….I take my hat off.”
Chef Michel Roux

So it came as a great honor this weekend, as we were traveling in Canada, to learn that Michel Roux had cited THE FLAVOR BIBLE as a must-have cookbook during an interview with CBC Radio.  Indeed, when we listened to this interview with CBC Radio’s Margaret Gallagher, Roux was asked to cite a single inspirational book and stated, “I think THE FLAVOR BIBLE should be in every kitchen today,” describing it as “A perfect book….Beautifully written….I take my hat off.”

Few testimonies for THE FLAVOR BIBLE have touched us more.  Merci beaucoup, Chef Michel Roux!


The Essence of French Cooking by Michel Roux is available on and at better booksellers everywhere — including Barbara-Jo’s Books to Cooks in Vancouver, the site of this CBC Radio interview.

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