France has always been one of the culinary greats and at the heart of French gastronomy are the recipes that have been passed down from generation to generation. In The New French Kitchen, mother-and-daughter team Giselle and Emily Roux celebrate French cooking as it is today: fresh, elegant and deliciously simple.

From the provincial home cooking of the Ard�che to the sweet treats of Brittany, this unique collection of recipes shows how the French kitchen has evolved to suit a modern lifestyle - with delicious recipes for every day; family dinners; lighter soups and salads; dishes to cook with your children; and big feasts to feed a crowd.

About the Author

Giselle Roux was born in the Ard�che. She has worked in the restaurant business for many years and now works alongside her husband, Michel Roux Jr, as the secretary at Le Gavroche restaurant in London - the first UK restaurant to be awarded one, two and three Michelin stars.

Emily Roux is the daughter of Michel and Giselle Roux. She trained as a chef at the Institut Paul Bocuse in Lyon before moving to Paris to work at the Michelin-starred restaurant Akrame. She is now back in London, where she is working as a consultant in the food industry. She also has a monthly column in Decanter magazine.

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