4.28 (39 ratings by Goodreads)
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Desserts have been a lifelong passion for Michel Roux and he is widely regarded as a leading authority on the subject. Trained in the classic French style and an inveterate global traveller with a passion for different cuisines, Michel has been inspired by many influences to develop an outstanding repertoire of desserts. Classic recipes are given a modern twist, while original recipes boast new combinations of flavours or a lighter or simpler style of cooking. The book is divided into 10 chapters, each focusing on a particular type of dessert, from simple fruit desserts, hot souffles and puddings, ice creams and sorbets, through meringues, mousses and parfaits to delectable tarts, pastries and gateaux. Step-by-step photographic sequences guide you through specific techniques throughout the chapters as Michel presents recipes that are straightforward to prepare and designed to suit today's fresher, lighter palate. Illustrated throughout with Martin Brigdale's stunning photographs and designed in a clear, modern, easy-to-follow style, Desserts is set to become a more

Product details

  • Hardback | 288 pages
  • 172 x 217 x 28mm | 885g
  • Penguin Books Australia
  • Viking Australia
  • Hawthorn, Australia
  • 0670076252
  • 9780670076253

Author information

Michel Roux has held three Michelin stars for an astonishing 25 years at his renowned restaurant, The Waterside Inn at Bray. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert. Michel has received countless other culinary honours, culminating in the OBE and Chevalier de la Legion d'Honneur. Michel frequently appears on television and has written several successful books, including Eggs, Sauces and Pastry in this popular format. The latter received the Andre Simon special commendation award and his original Sauces book won the Glenfiddich Visual Award and sold 300,000 more

Rating details

39 ratings
4.28 out of 5 stars
5 56% (22)
4 26% (10)
3 13% (5)
2 0% (0)
1 5% (2)
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