Michel Roux's Finest Desserts (Paperback)

by Michel Roux (Author)

Editorial Reviews

Review
"Inspired by my thoughts, my fingers model and caress her, gently dress her, apply a touch of make up with a piping cone, ornament her hair with a sugar rose. Her beauty takes my breath away . . . "--From Michel Roux's Introduction
-- Review

Product 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.


See all Editorial Reviews

Product Details

• Paperback: 192 pages
• Publisher: Rizzoli (May 4, 2001)
• Language: English
• ISBN-10: 0847823962
• ISBN-13: 978-0847823963
• Product Dimensions: 10.5 x 8.4 x 0.6 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #229,664 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

24 of 25 people found the following review helpful:

5.0 out of 5 stars My favourite dessert book ever!, April 13, 2000

By A Customer

This review is from: Michel Roux's Finest Desserts (Hardcover)

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.

17 of 18 people found the following review helpful:

5.0 out of 5 stars A wonderfull professional cooking book for cooking fans., June 4, 1999

By A Customer

This review is from: Michel Roux's Finest Desserts (Hardcover)

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.

9 of 9 people found the following review helpful:

5.0 out of 5 stars Yet another masterpiece from the Master, January 9, 2007

By	Olav Birkeland (Mandal, Norway) - See all my reviews (REAL NAME)

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 ;-)