Michel Roux's Finest Desserts

by Michel Roux

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.

Genres: Cooking, Cookbooks

192 pages, Hardcover

First published May 4, 1995

About the author

Michel Roux, OBE (19 April 1941 – 11 March 2020) was a French chef and restaurateur working in Britain.

Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.

Chef Michel Roux Jr. is his nephew.

Reviews

[Canette Arille]

Fantastic recipes! I want to eat them all! and cover too :-D , so tasty

[Rohersa]

This story is excellent why the characters tell himself stories. Is interesting why the people your cant enter reference from other reference personal and relate them to the book.

[Barbara Morgenroth]

I love this book. At a point in my baking where I needed to take the next step, I was a bit reluctant as the books I had referenced before were so complicated. Michel Roux is refreshingly accessible and explains everything so simply even a base amateur such as myself can achieve outstanding results. Wonderful photos compliment the text. (Am I the only one who notices the fingerprint on the ganache on the tart on the cover?)

[Karen]

Very good recipes. Not so easy in use because you have to leave to several other pages to make one recipe and pay attention to the quantities given in the basic recipes