As an experienced cook I found it simple to follow, but feel sure that with the fabulous explainations of each step, even an absolute beginner could cope very well indeed. Dont let the fact that its written by one of the greatest pastry chefs put you off! It is not intimidating at all but rather like having a kind teacher at your shoulder helping you all the way.

The recipes are an excellent mix of traditional and originals. The Pear and Liquorice gateau is amazing....well the whole book is actually!

If you only buy one dessert book, this should be it.


genius in a tiny book   April 10, 2002
 4 out of 4 found this review helpful

This miraculous little book is the distillation of all Michel Roux's dessert wizardry. It was one of a series of such books published at the time and so is now hard to get, yet it is one of a core of 'desert island recipe books' that I have hauled with me living in three countries.

The book contains the essentials of french desserts - clafoutis, crepes, souffle, sabayon, choux puffs, creme brulee and others, as well as the basics such as creme patisserie. The recipes are unbreakable even at the hands of inexperienced cook (myself, six years ago) and yet are impressive enough for any dinner party.

I am not normally a fan of 'Little Book of...' styled books, yet this is the one exception. I would recommend this book for anyone disgruntled with 'fancy recipes that never work', those venturing into french cooking for the first time and for those who would like a book of excellent stand-by desserts. Start looking for copies now!


This book is an complete inspiration - Well Worth Having   February 1, 2000
 8 out of 8 found this review helpful

It has every single dessert recipe you can imagine, perfect for the home chef as well as the professional chef. the text is uncluttered and well layed out and the pictures complement each dish superbly. In my book a exelent book from the master of desserts. If you get this book you should also buy his 'Sauces' book - Another Bargin