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Desserts Hardcover – Illustrated, 17 Oct 2011


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Product details

  • Hardcover: 288 pages
  • Publisher: Quadrille Publishing Ltd (17 Oct. 2011)
  • Language: English
  • ISBN-10: 1844009831
  • ISBN-13: 978-1844009831
  • Product Dimensions: 16 x 3 x 21 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Bestsellers Rank: 32,872 in Books (See Top 100 in Books)

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Product Description

Review

Desserts tend to be a special-occasion affair, but when the mood strikes this divine collection will deliver. The ideas are impressive without ever being intimidating --Mail on Sunday (YOU), October 2, 2011

About the Author

Michel Roux has held three Michelin stars for an astonishing 25 years at his renowned restaurant, The Waterside Inn at Bray. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert. Michel has received countless other culinary honours, culminating in the OBE and Chevalier de la Legion d'Honneur. Michel frequently appears on television and has written several successful books, including eggs, sauces and pastry in this popular format. The latter received the Andre Simon special commendation award and his original sauces book won the Glenfiddich Visual Award and sold 300,000 copies.

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Most Helpful Customer Reviews

24 of 24 people found the following review helpful By Lesley22 on 2 Jan. 2012
Format: Hardcover
If you enjoy cooking, you,ll love this book. I own a wall of cookery books and find i only use them for a very few recipes in each. This is the exception and is the most used with plenty of wonderful recipes to choose from. I received this as a gift and will be buying one for my daughter who is still a novice when it comes to desserts.
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16 of 16 people found the following review helpful By Mr. Nicholas M. Taylor on 19 Jan. 2012
Format: Hardcover
The book is beautifully written & photographed, Michel Roux explains how to make these mouthwatering desserts. He explains how to do them with good instructions & tips to succeed. It makes a novice like me, be brilliant!
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16 of 17 people found the following review helpful By Lees M on 21 Dec. 2011
Format: Hardcover Verified Purchase
I totally love anything the Roux family do in cooking and of course Michel Roux senior is an absolute master. This book is no exception and is a wonderful addition to my cookbook collection - we are having the lime mousse for dessert this Christmas.
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1 of 1 people found the following review helpful By Marand TOP 100 REVIEWER on 9 Jan. 2013
Format: Hardcover
This is basically a reference work on desserts and an invaluable addition to the kitchen bookshelves. I have hundreds of books but for reliable desserts this is the 'go to' book.

After an introductory chapter which looks at ingredients and equipment, subsequent chapters cover specific types of desserts e.g. fruit desserts; crèmes & sabayons; hot soufflés & puddings; ice creams, sorbets & granitas; sponges & meringues; mousses, parfaits & bavarois; tarts & pastries; cakes & gateaux; chocolates & petit fours. There follows a chapter on basics which provides recipes and instructions for things like a stock syrup, various sauces, sponge fingers, dough & pastries.

I really like the wide variety of recipes and the very clear instructions which have given me the confidence to experiment with things that I might otherwise have dismissed as too complicated or fussy. There are some very simple recipes alongside the more convoluted recipes, for example the fruit desserts such as sweet-spiced roasted peaches or roasted pineapple. More time-consuming are the chestnut creams with caramel sauce. To give you a flavour of the recipes here are a few dishes to whet the appetite: ginger crème brulée, orange soufflés, passion fruit & kiwi soufflés, pear soufflés with pistachios, coffee & orange granita in chocolate teardrops (looks gorgeous and complicated but very well explained), lime mousse, white chocolate mousse, limoncello parfait (visually stunning as well as tasty), chocolate & raspberry tart plus some great choccies & truffles.
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2 of 2 people found the following review helpful By Kim ter Huurne on 28 Nov. 2013
Format: Hardcover Verified Purchase
I can't wait to make some of these desserts! They all seem delicious. I also have the eggs and pastry book of the same series and they're excellent aswell.
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2 of 2 people found the following review helpful By Teresa Chagas on 18 Mar. 2014
Format: Hardcover Verified Purchase
I love this book but the lay out confuses me.
The amount of information and the recipes are easy to follow, great pictures.
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1 of 1 people found the following review helpful By Tom Coleman on 17 April 2013
Format: Hardcover Verified Purchase
Another book in Michel Rouxs' excellent series. The book is divided into types of dessert e.g souffles, mousses, bavarois etc and there are general guidelines set out for each type of dessert, accompanied by super step by step photos. These are then followed by some fantastic recipes. A must have for trainee pastry chefs and enthusiastic amateurs alike.
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By red0209 TOP 100 REVIEWER on 17 Jan. 2015
Format: Hardcover
This book covers a wide range of desserts in its 288 pages. The chapter list includes:

fruit desserts
crèmes & sabayons
hot soufflés & puddings
crêpes, batters & beignets
ice creams, sorbets & granitas
sponges & meringues
mousses, parfaits & bavorois
tarts & pastries
cakes & gâteauxs
chocolates & petit fours

In other words, more than enough variety to keep the sweetest toothed person happy. The biggest reason to appreciate this book is that while all of the recipes are within the capabilities of the competent home cook, there is enough attention to detail to make sure that every aspect of the recipe is covered. This includes everything from a summary of ingredients and equipment in the introduction, to a chapter at the end of the book covering the basics, such as sauces and pastries. The food photography is reasonably good, although not every single recipe has a photograph. There are many traditional recipes, but also a few variations that should give you new ideas. A very good book.
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