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Learn to COOK - Michel Roux's Finest Desserts
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List Price: $30.00
Our Price: $19.80
Your Save: $ 10.20 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Rizzoli International Publications
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780847823963
ISBN: 0847823962
Label: Rizzoli International Publications
Manufacturer: Rizzoli International Publications
Number Of Items: 1
Number Of Pages: 192
Publication Date: 2001-05-04
Publisher: Rizzoli International Publications
Release Date: 2001-05-04
Studio: Rizzoli International Publications
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: EXCELLENT BOOK BY A MASTER
Comment: 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.
Customer Rating:
Summary: Not a book for the faint hearted
Comment: 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.
Customer Rating:
Summary: Yet another masterpiece from the Master
Comment: 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 ;-)
Customer Rating:
Summary: Inspiring and Inventive!
Comment: Calling myself as a fusion pastry chef in the contemporary world of baking, this book is very inspiring. It lets your creative juices flow freely and excites your thoughts with awe. I look at my pastries in a very different perspective treating it like how chefs handle their dishes. It is through this marriage of unusual flavors, which can be risky at times, that makes this book a must for contemporary chefs like me. There are many chefs who attempt to make a difference but they go overboard in their creativity losing the essence of making a simple yet tactile-provoking dessert. Simplicity + Creativity should yield a delicious dessert with a twist.
Customer Rating:
Summary: This is one of my favorite pastry books
Comment: 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!
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