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Michel Roux's Finest Desserts [Paperback]

Michel Roux (Author), Martin Brigdale (Photographer), Kate Whiteman (Translator)
5.0 out of 5 stars  See all reviews (4 customer reviews)

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Product details

  • Paperback: 192 pages
  • Publisher: Rizzoli International Publications (May 2001)
  • Language: English
  • ISBN-10: 0847823962
  • ISBN-13: 978-0847823963
  • Product Dimensions: 21.1 x 1.5 x 26.9 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 717,689 in Books (See Top 100 in Books)

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Michel Roux
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Most Helpful Customer Reviews
45 of 45 people found the following review helpful
5.0 out of 5 stars Michael Roux's Finest Deserts 14 Mar 2005
By "debbycc"
Format:Paperback
Super book full of delicious puds but if you have a copy of Michael Roux's book 'Desserts- a life-long passion' DO NOT BUY as this is the same book!
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9 of 9 people found the following review helpful
5.0 out of 5 stars On Roux Brothers and Michael Roux 31 July 2009
By R. Webb
Format:Paperback
I've bought The Roux Brothers on Patisserie and Michel Roux's Finest Desserts as I wanted to dip in the knowledge of french patisserie, and these books have given me the confidence for it. Every recipe is very well explained, and by following it I have made the most amazing and easy rough puff pastry. I also made the cream patisserie, and with that I made a fabulous dessert,(actually 12 little feuillité) inspired by the one in the book, with lots of fresh seasonal cherries quickly cooked in its own syrup. My 12 guests loved it and so did I! Since then I bought another one of their books, called Pastry, looking for inspiration for savory dishes and have produced tasty tarts with not much effort, and this book is equally great! I wouldn't be able to say which one is the best, as the teaching of basic technique of pastry making and creams, are the same in all the 3 books. But as the photos are beautifully produced, I like to have all of them and just leisurely look at them for inspirations, and knowledge! But for basic learning is better start on the on Patisserie or Pastry
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31 of 34 people found the following review helpful
5.0 out of 5 stars A wonderfull professional cooking book for cooking fans. 4 Jun 1999
By A Customer
Format:Hardcover
It was one of those very lasy weekends which I had the time to read some newspapers, and there it was - a short enthusiastic review about an unusual baking book. As a baking fan it made me curious - after all you don't read such a good review about a cooking book. Coocking books has become a matter of fashion - so I got the book. And I don't regret. This is not just "another" recipe book, this is a professional book written in common language. For the first time in my life I didn't need to "guess" the next step or the duration of a procedure. Michele Roux does not leave the reader in the dark - everything is there, quantities (accurate ones), procedures and techniques (professional...), and unusual marvelous recipes. All I needed to do is follow carefully after the instructions. Though everything is written and clarified, it still requires some practice. The final procedures are mostly a compound of few basic ones. It took me one cake to practice the basics but it was worth it. I think it's an important milestone in every baking fan's way, it was so for me. Michele Roux has done a wonderful job.
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