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Desserts Hardcover – Lay Flat, October 25, 2011
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Top Customer Reviews
If you are a beginning professional in the baking industry or are a very advanced home cook/baker looking to expand their technique with classic techniques and variations on classic recipes this is a great book for you. If you are a home baker that is more interested in making cake pops and following Martha Stewart, this book is definitely not for you.
A side note for those complaining about the 'fan-assisted' ovens, claiming such equipment is for restaurants only and all of that . . . convection ovens are readily available on the market and can be found anyplace from your specialty appliance store to Home Depot and Lowe's. Convection just means there are fans to help circulate the air so your product bakes more evenly; if you don't have a convection oven you can still bake any of the recipes in this book, just be aware that you will have to increase the temperature by 25 to 50 degrees depending on your oven.
Michel Roux is, without question, one of the world's best, most accomplished, pastry chefs. He presents "Desserts" as a "fresh look" at the subject with "updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit today's fresher, lighter palate." This is an accurate description of the contents, which span the gamut of desserts (fruit, cremes, souffles, puddings, crepes, ice creams, meringues, pastries, cakes, and chocolates). The recipes have numerous beautiful photographs, including photos illustrating techniques. I have not yet tried the recipes but look forward to doing so. Many look perfect for Spring. Note that in 1997 Roux published another cookbook of the same name, Desserts.
I do think that Amazon's description of this book is inaccurate. It states: "For more complicated techniques, helpful step-by-step photos ensure that even inexperienced home cooks and bakers achieve delicious results." Although a few techniques are illustrated, this cookbook is, by no means, suitable for home cooks and certainly not inexperienced cooks. Michel Roux is no Julia Child.Read more ›
Michel Roux is a long-standing and well-respected chef and cookbook writer; that's unquestionable. (In fact, one of the first cookbooks I ever bought for myself was one of his, with his brother.) For all that, I feel like I should be expecting a more accessible book; there's only so far a home chef can go to duplicate the restaurant kitchen, and it feels like Roux isn't quite meeting his readers at that halfway point. The recipes are certainly interesting, ranging widely from poached pears to Génoise cake (curiously anglicized as "Genoese") to kataifi to brownies (the cover shot), so you'll certainly find many exciting ideas for your dinner parties. And there are a few recipes that serve as models for others, and include extra photography. The food photography is as nice as you'd expect from a British-produced cookbook, although the Bodoni-style text font it's printed in is quite strange and a little jarring. Also, something that really jumped out at me -- Roux is a fan of stevia, not only in its artificial sweetener form, but as an herb in its own right. If nothing else, you have to give him points for creativity.
But this is one of those cookbooks where it's not at all clear who the audience is. He uses odd ingredients -- liquid glucose? Don't you have to go to a brew shop for that or something?Read more ›
Most Recent Customer Reviews
Recipes you would experience at a fine dinning restaurant can be found in this bookPublished 15 months ago by Julia Wilhelm
It is a good book with clasics desserts . It has excellent pictures and a detailed description on how to make the desserts.Published 23 months ago by Lulu
Love this Chef. I've been following him and his recipes since before I went to pastry school. I'm used to grams / ounces etc. Read morePublished 23 months ago by Velvet Jones
a great book full of scrumptious desserts. very well written full of great pictures. definitely a keeper and reference book.Published on November 15, 2013 by lana smith
Man alive, there are some amazing recipes in this book. Maple Bourbon Sweet Potato Pie, Warm Chocolate Fondants (lava cakes), Pecan Brownies, and more... Read morePublished on August 31, 2013 by Megan Vick
This book, as are all Michel Roux's baking books, is a masterpiece. While not necessarily for the casual home baker, the formulas are well-developed, imaginative, very well-tested... Read morePublished on October 26, 2012 by JMB
I have 30 years of home cooking experience and was taught to cook by professional cooks and chefs. So even though I'm not a professional, I am a fairly decent cook. Read morePublished on September 19, 2012 by Shala Kerrigan
I was very excited about this cookbook as I was led to believe it was designed to be used in a regular kitchen and with the boasting of step-by-step photos, appeared to be... Read morePublished on June 15, 2012 by tweezle