10 of 11 people found the following review helpful
1.0 out of 5 stars
Great as a coffee table book to reminisce about familiar favourites. Just don't cook with it., 18 May 2010
As a Chef I was quite excited to see James Martin release a book dedicated exclusively to Desserts which he of course well known to be a great fan of. In theory a book such as this by someone who proclaims to be a true dessert fanatic should be a gold mine of information and classic recipes. Sadly this is far from the truth.
I had waited almost a full year before reviewing this book as I wanted to give it a fair and honest assessment that can only come with a reasonably extensive experimentation of the contents.
In short my Husband, who is also a chef, and I have had a success rate of approximately 40% with this book. The other recipies are painfully inaccurate in terms of quantities, methodology and final product. An example of this is his Tart au Citron or Lemon tart. Follow the recipe exactly and you will find you have four times the amount of filling that you require. A massive waste of ingredients.
In the end the one redeeming factor about this book is that it gives you the foundation on which to base a recipe on if you have no idea how to make something. However you would need a great deal of instinct and adaptation to make it come out right.
I am not sure if this book's shortcomings are due to errors in editing; or perhaps not full disclosure on the part of the writer on how to reproduce his precious recipies. This would be a shame as too many chefs nowadays are more intent on selling lots of books instead of parting with the wisdom that customers have paid for in buying them.