Customer Reviews:
 Excellent Addition to any cook book collection June 22, 2007
2 out of 2 found this review helpful
I bought this book expecting it to be full of idea's that I would never be able to achieve but could look at and aspire to, how wrong I was, this book is full of step to step instructions that take you right by the hand and guide you to make the cakes and pastries that you have always aspired to make but didn't think you would ever be able to achieve...... an excellent book for expert and novice alike.... bravo.
French Geniuses! September 6, 2006
6 out of 7 found this review helpful
If you are looking for a recipe book for all the best desserts, dont look any further, one of the best books i have in my collection and many pastry chefs i no , use this book. It compells of french desserts that were served in both Michael's Waterside Inn and Alberts Le Gavroche and some are still served by Alberts son, Michael Jr. This book covers everything you will need from the legendary Tarte Au Citron to Ice Creams And Sorbets. All Recipes are brilliant! You will not be dissapointed and i know tthis book will come in very handy as i am a chef!
Baking 101 January 14, 2006
9 out of 10 found this review helpful
French living in Britain, I occasionally crave for French pastry cakes. This is the only book I have come across which will allow me to come close to professional finish without fuss. The explanations are clear and easy to follow and all the recipes I have tried have been very, very nice indeed. Do not let the more complex recipes put you off, this THE BOOK for all your basic needs too.
Indispensible for any aspiring or experienced pastry chef October 6, 2001
30 out of 32 found this review helpful
Forget Jamie Oliver, forget Ainsley Harriott, forget Nigella Lawson, and all of those tv 'celebrity chefs', these are the real deal; brilliant chefs who have worked incredibly hard over many years building their reputation with amazing skill, unstinting work and a genuine love of their art, not by being matey or glamorous in front of a camera for a couple of years.
For anyone who wants to be a pastry chef, or who is interested in cooking to this standard at home this will be an invaluable addition to your bookshelves. There is a sound grounding in some of the basics of Patisserie such as doughs and pastries, and an exquisite collection of recipes covering classic French desserts and sweets and the Roux brothers' own innovations and ideas from their years of experience. The recipes are not necessarily there to be exactly copied,although they certainly could be, but can be used to give ideas to stimulate one's own imagination, and to teach important principles and techniques.I have personally found it very helpful in each of these ways.
The dishes are, of course, beatifully presented, as is the book itself, a genuine professional cookbook from two genuine, brilliant chefs.
Brilliant for profesionals. June 19, 2001
9 out of 10 found this review helpful
I borrowed this book from a friend and I was very reluctant to return it. As a keen pastry maker i found this book very exiting. Its full of old and new ideas. It has very good tecnique advise ,for profesionals and beginners. Amazon.com sells it with a discount Im definatly going to buy it. Its usefull for reference and advise throughout patisserie and confectionary. definatly a must.
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