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.
Michel and Albert Roux opened their first restaurant, Le Gavroche, in 1967, followed by The Waterside Inn in 1972 and a number of others over the next 20 years. The Waterside Inn has consistently achieved the highest culinary distinction, the three-star Michelin rating, and was Egon Ronay's Restaurant of the Year in 1989. Michel Roux was awarded Meilleur Ouvrier de France en Pâtisserie in 1976 and made Chevalier de l'Ordre National du Mérite in 1987. He is Vice President of the Association Relais et Desserts.
Together, Michel and Albert Roux have written several books, including the prize winning New Classic Cuisine (1983), The Roux Brothers on Pâtisserie (1986), At Home with the Roux Brothers (1988), and Cooking for Two (1991).
