Desserts (Master Chefs) Paperback – 9 Sep 1996
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Top Customer Reviews
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!
This is a small, 32 page booklet containing ten recipes from Michel Roux. They are:
Blackberry clafoutis; Pear and ginger sabayon; Banana ramekins with caramel topping; Raspberry ice cream; Warm peach feuilletes; Chocolate creme brulee; Surprise orange pancakes; Tutti frutti choux puffs; Hot Grand Marnier Souffles; Apple Hedgehog. Additionally, there are recipes for rough puff pastry, creme patissiere and choux paste.
It's perfectly fine if one of the above recipes catches your eye, but other Roux books represent better value for money.
Otherwise good and clear instructions as expected from Michel Roux as the author.