Michel Roux Finest Desserts

This is indeed an excellent book, written by Michel Roux who along with his brother contributed to revolutionise French Patisserie(His baked Lemon Tart is now a classic). The book has a multitude of recipes and information laced with beautiful photographs for most products and some procedures. There is a short but great section on chocolate decorations (probably the best before Wybauw's book Chocolate Decorations came out). The desserts are decorated in the modern fashion and look very professional but can be achieved by experienced pastry chefs and careful home cooks (with some experience) alike. This book is in fact geared towards the profesional but there is no other book that I would recommend more highly for the home cook who wants to try his/her hand in quality pastry. And quality is what it is all about: Excellent recipes throughout: PAIN D'EPICES SPONGE CREME MOUSSELINE CHIBOUST CREAM CHOCOLATE SPONGE/ROULADE made with dark chocolate not cocoa GENOESE SPONGE BISCUIT SPONGE YEASTED LITTLE LEMONCAKES LIQUORICE MOUSSE RASPBERRY/CHOCOLATE MOUSSE RASPBERRY/CHOCOLATE TART HAZELNUT TUILLES And many-many others including what is for me probably the best Dark Chocolate Glaze. All the recipes are of the highest standards, using the best methods and bringing forth excellent results consistently. There is great diversity, from plated desserts to desserts that one can sell in a pastry shop to tea-time snacks petit-fours and liquer preserved fruits. Most of the basics of French Patiserie are here along with many innovative products. The book uses metric measurements like all professional pastry books and next to them it has the Imperial equivalents. I have the hardcover version but they are the same. Essential for all who want to know about pastry or expand their already acquired knowledge. And at this price it's a bargain, professional books usually cost an arm and a leg.

An amazing book with step by step instructions to great desserts. Though some of them may look complex its actually quite simple and easy. Lots of tips and hints, read the recipe twice over before starting. Great book for the home and resteraunts.

This is my third book written by Michel Roux. The others are "Eggs" and "Sauce". Michel Roux is, through the power of his three Michlin stars, one of the best chefs in the world. However, being a great chef doesn't necesserily make you a great writer. This is most certainly NOT the case with mr. Roux - he is a brilliant writer and has written an incredible book. The level of skill required and attention to detail in this cookbook is like no other I have ever seen in a cookbook before. Yet the author manages to guide me through it without the slightest confusion or panic. I do however not recommend this book for beginners, I think the recipes and skills required to pull them off would be too overwhelming. If you are a professional chef it is a great reference to have and if you are - like me - a seasoned amateur, making these desserts will make you the King of your food- and wineclub ;-)

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.

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. 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 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. Michele Roux has done a wonderful job.