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. 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. After an introduction detailing essential equipment and ingredients, the book begins with a section on basic recipes including pastry, meringue and sponge bases. The recipes that follow are divided into chapters on, for example, creams, mousses and sauces. Finally a list of suppliers provides a useful source for any special equipment or ingredients.
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Michel and Albert Roux opened their first restaurant, Le Gavroche, in 1967, followed by the Waterside Inn in 1972 and a number of others over the next 20 years. Together they have written several books, including the prize-winning New Classic Cuisine (1983), The Roux Brothers on Patisserie (1986), At Home with the Roux Brothers (1988) - which accompanied their successful television series - and Cooking for Two (1991).
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