Desserts
Published on 30. May 2019
Book
Paperback/Softback
288 pages
978-1-78713-471-3 (ISBN)
Description
Desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he presents updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit a fresher, lighter palate.
Each chapter focuses on a particular type of dessert from simple fruit ideas, hot souffles and puddings, ice creams and sorbets - through meringues, mousses and parfaits - to delectable tarts, pastries and gateaux. Step-by-step recipes guide you through specific techniques throughout. Creative, diverse and lavishly illustrated, this superb collection of over 120 recipes includes desserts for all seasons and to suit all occasions.
Each chapter focuses on a particular type of dessert from simple fruit ideas, hot souffles and puddings, ice creams and sorbets - through meringues, mousses and parfaits - to delectable tarts, pastries and gateaux. Step-by-step recipes guide you through specific techniques throughout. Creative, diverse and lavishly illustrated, this superb collection of over 120 recipes includes desserts for all seasons and to suit all occasions.
More details
Language
English
Place of publication
London
United Kingdom
Illustrations
Full colour photography throughout
Dimensions
Height: 210 mm
Width: 163 mm
Thickness: 25 mm
Weight
724 gr
ISBN-13
978-1-78713-471-3 (9781787134713)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Michel Roux (1941-2020) was a legendary chef and one of the world's greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he held three Michelin stars for over three decades. His career was hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He held countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. He wrote many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts(2011) and The Essence of French Cooking (2014), published by Quadrille. He appeared in several television series including, from time to time, Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.