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Michel Roux has held three Michelin stars for 23 years at his renowned restaurant, The Waterside Inn, in Bray, England. Trained in the classic French style, he is the author of many cookbooks, including Sauces and Eggs.
Martin Brigdale is a celebrated food photographer whose work has appeared in numerous books, including Eggs and Michel Roux's Finest Deserts.--This text refers to an out of print or unavailable edition of this title.