DESSERTS.. A Lifelong Passion

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 favourite desserts, ranging from the simplest mixed fruit recipes such as Red Berries with Candied Orange Beads to impressive dishes for special occasions such as the superb jewelled Fruit Gâteau. Some, 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 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. The recipes that follow are divided into chapters on Creams, Mousses, Bavarois & Parfaits; Coulis, Sauces, jellies & Jams; Cold Desserts; Hot Desserts; Large Desserts & Gâteaux; Tarts & Tartlets; Ice Creams & Sorbets; Chocolate; Petits Fours; and Decoration & Sugarwork. Finally, a list of suppliers provides a useful source for any special equipment or ingredients. 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. Over 60 of the dishes have been photographed in colour by Martin Brigdale, many with an interim stage of preparation shown in close-up, and several important techniques are shown 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.