Michel Roux's Finest Desserts
by Michel Roux
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Book Summary Information
Author: Michel RouxEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-05-04
ISBN: 0847823962
Number of pages: 192
Publisher: Rizzoli
Book Reviews of Michel Roux's Finest Desserts
Book Review: EXCELLENT BOOK BY A MASTER
Summary: 5 Stars
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.
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