1 of 1 people found the following review helpful
5.0 out of 5 stars
Classic stuff, 17 April 2013
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.