This miraculous little book is the distillation of all Michel Roux's dessert wizardry. It was one of a series of such books published at the time and so is now hard to get, yet it is one of a core of 'desert island recipe books' that I have hauled with me living in three countries.
The book contains the essentials of french desserts - clafoutis, crepes, souffle, sabayon, choux puffs, creme brulee and others, as well as the basics such as creme patisserie. The recipes are unbreakable even at the hands of inexperienced cook (myself, six years ago) and yet are impressive enough for any dinner party.
I am not normally a fan of 'Little Book of...' styled books, yet this is the one exception. I would recommend this book for anyone disgruntled with 'fancy recipes that never work', those venturing into french cooking for the first time and for those who would like a book of excellent stand-by desserts. Start looking for copies now!