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Michel
Roux's Finest Desserts
by Michel Roux
 Book
Description
The creation of superlative desserts and pâtisserie
is the greatest passion in Michel Roux's life. This
book is the culmination of his 35-year career, a personal
selection of 150 of his favorite desserts, ranging from
the simplest mixed fruit recipes such as Red Berries
and Candied Orange Beads to impressive dishes for special
occasions such as Marbled Peppermint and Chocolate Soufflés,
are perfected versions of classics; others, like Love
Nests with Redcurrant Pearls, are completely original
creations. All are regular features on the menu at The
Waterside Inn, Michel Roux's Michelin three-starred
restaurant at Bray in Berkshire.
In
this book, Michel Roux displays his matchless skill
in the art of making desserts and discloses to the reader
professional secrets which will ensure perfect results.
After an invaluable introduction detailing essential
equipment and ingredients, the book begins with a section
on basic recipes including pastry, meringue, and sponge
bases, which provide the foundation for flawless masterpieces.
Every
recipe is laid out in the most accessible and easy-to-follow
way, giving full details of ingredients, special equipment,
and a comprehensive description of the method of preparation.
In addition, many of the recipes can be made in advance,
as Michel Roux explains; storage and freezing times
are also given. Martin Brigdale has photographed over
60 of the dishes in color, including close-ups of intermediate
stages of preparation, and several important techniques
are show in step-by-step detail.
This
superb selection will become the ultimate collection
of desserts for the home cook, as well as an essential
reference book for all aspiring chefs.
This
is one of my favorite pastry books - 2006
Reviewer: N Cabrera
This
book is as useful for a home baker as for professionals.
I keep coming to it for reference almost every day.
It is loaded with basic recipes as well as techniques
(chocolate and sugar among others), pictures and recipes
for unique desserts. Highly recommended!
Michel
Roux's Finest Desserts - 2006
Reviewer: Jayme Kopelman
This
book is a must to those home cooks wholike to offer
to his guests a good dinner dessert: useful book,
a lot of hints, recipes, tools, etc
My
favourite dessert book ever! - 2000
Reviewer: A reader
This
book has been my dessert bible for a few years now.
I have even bought a second copy as my first had become
rather battle weary. The clear instruction enables
a reasonable cook to produce desserts that will stun
guests, not only in presentation, but in taste also.
I have yet to attempt a recipe that was not delicious
or turn out succesfully.
A
wonderfull professional cooking book for cooking fans
- 1999
Reviewer: A reader
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. Cooking books have 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. Michel 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 the instructions
carefully. 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. Michel Roux has done
a wonderful job.
If you want to order a copy of
the book - click
here (USA)
If you want to order a copy of
the book - click
here (UK)
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