This collection of recipes contains 150 of Michel Roux's favourite desserts, ranging from the simplest mixed-fruit recipes such as red berries with candied orange beads to dishes for special occasions such as the jewelled fruit gateau. The book includes an introduction on equipment and ingredients, and a source list of suppliers.
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Product Description
About the Author
Michel and Albert Roux opened their first restaurant, Le Gavroche, in 1967, followed by the Waterside Inn in 1972 and a number of others over the next 20 years. Together they have written several books, including the prize-winning New Classic Cuisine (1983), The Roux Brothers on Patisserie (1986), At Home with the Roux Brothers (1988) - which accompanied their successful television series - and Cooking for Two (1991).
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Customer Reviews
Most Helpful Customer Reviews
10 of 11 people found the following review helpful
By A Customer
Format:Hardcover
An absolute must from the master himself. This book is well laid out with very well written recipes as well as excellent practical advice on all aspects of baking and desserts. There is also a brilliant section on making chocolate and sugar decorations.
As an experienced cook I found it simple to follow, but feel sure that with the fabulous explainations of each step, even an absolute beginner could cope very well indeed. Dont let the fact that its written by one of the greatest pastry chefs put you off! It is not intimidating at all but rather like having a kind teacher at your shoulder helping you all the way.
The recipes are an excellent mix of traditional and originals. The Pear and Liquorice gateau is amazing....well the whole book is actually!
If you only buy one dessert book, this should be it.
10 of 11 people found the following review helpful
By Dan
Format:Paperback
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!
13 of 15 people found the following review helpful
Format:Paperback
It has every single dessert recipe you can imagine, perfect for the home chef as well as the professional chef. the text is uncluttered and well layed out and the pictures complement each dish superbly. In my book a exelent book from the master of desserts. If you get this book you should also buy his 'Sauces' book - Another Bargin
Most Recent Customer Reviews
2.0 out of 5 stars
CAUTION!! This is a booklet, not a book.
Some of the reviews for this listing are for the 200+ page book of the same name.
This is a small, 32 page booklet containing ten recipes from Michel Roux. Read more
This is a small, 32 page booklet containing ten recipes from Michel Roux. Read more
Published 8 months ago by Lester Fontayne
1.0 out of 5 stars
Desserts (Master Chefs)
Disappointing, I thought I was buying a recipe "book", what I received was what I would call a little booklet, it only had about ten recipes. Read more
Published 14 months ago by Poppydog
3.0 out of 5 stars
Michel Roux Desserts
This is a booklet and should be stated as such - for the price.
Otherwise good and clear instructions as expected from Michel Roux as the author.
Otherwise good and clear instructions as expected from Michel Roux as the author.
Published 23 months ago by D
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