The Return of the Master, 28 Oct 2008
Oh, at last, Michel's definitive text on pastry. And that's just what it is. A joy from start to finish, with absolutely scrumptious, classy recipes, alongside authoritative, yet accessible techniques on making pastry, including two kinds of puff: classic and rough, depending on what time you have. If you lack self-belief in the pastry-making department, this soon-to-be cookbook classic will arm you with all the confidence and skills you need.

The Return of the Master, 28 Oct 2008
Oh, at last, Michel's definitive text on pastry. And that's just what it is. A joy from start to finish, with absolutely scrumptious, classy recipes, alongside authoritative, yet accessible techniques on making pastry, including two kinds of puff: classic and rough, depending on what time you have. If you lack self-belief in the pastry-making department, this soon-to-be cookbook classic will arm you with all the confidence and skills you need.

a must for anyone who loves cooking, 29 Dec 2008
This book has become essential in my kitchen. The recipes are very clear and straight forward, techniques are explained in detail and none of the recipes (in contrary to some of the reviews below) are too difficult to make at home. I admit that one does not always have time to make your own stock, but if you can't, then you can buy some organic stock that could be a reasonable substitute (although nothing compares to a homemade stock- it changes the whole body of your end result)
These sauces can change a simple pan-fried fillet to a gourmet meal, the deserts sauces are heavenly. If you like cooking and are tired of always following recipes from A-z try this book, it gives you advice on with which meats/fish/ vegetables you can serve these sauces.
I have yet to make a sauce from this collection that I do not like.


The Essence of Menu Choice, 20 Mar 2007
When choosing a menu selection, how often do we linger over the sauce description that accompanies a meat or fish dish? Personally speaking ... each and every time. Without trying, it is the prospect of a sauce taste-explosion that swings me - Light Lamb Gravy scented with Lavender Honey has to be more appealing than Lamb in a Tasty Sauce; and so it goes on. This book has revolutionised the way that I choose what we eat. Almost the best way to explore this book is to read through the various sauce recipes and then hope that it goes with what we have in the fridge. A better way is to select the meat or fish that you fancy and then hot-foot it to the clever index that stipulates which sauces go with which meat/fish. The world is your oyster with this book - but I would say that it is important to have a good amount of culinary expertise. This is not a book for start-out beginners - too frustrating and difficult without understanding the fundamentals. However, any beginner who buys the book and enjoys at least one of the sauces will soon want to be an assured cook - if only to enjoy the result. In essence ... the sauce is not a bystander, it is absolutely fundamental. And absolutely worth it. The book contains the wow factor many many times over.

Dinner Parties, 22 Mar 2005
This book is fine if you have a lot of dinner parties but for the everyday working man and woman, I don't think so. Raspberry vinegar and Vincent sauce? Not quite what I had in mind but as I said, fine for entertaining, well maybe... My copy is about to be discarded.

Great Sauces, 18 Jun 2004
Having read and used this wonderul book, I was rather suprised to see that 'a reader from faringdon' gave it only 1 star and said "These sauces are far too complicated for everyday use."

Nothing could be further from the truth.

I don't know what this reader expected when she bought a book of Michel Roux's sauce recipes (perhaps she was expecting instruction on how to open a bottle of tomato ketchup or advice on the right amount of hot water to add to gravy granules) but in reality these sauces are simple, uncomplicated and very tasty.

In short, with the help of this book anyone with a modicum of culinary nouse will be able to produce fantastic sauces in less time than it takes our reader from faringdon to defrost a frozen pizza for her kids.

too complicated, 26 Dec 2003
These sauces are far too complicated for everyday use. If you're a busy Mum you don't have the time (or inclination) to boil veal bones and make fresh vegetable stock for every meal. I was very disappointed with the book although I would enjoy eating the end product if someone else had prepared it.

The Return of the Master, 28 Oct 2008
Oh, at last, Michel's definitive text on pastry. And that's just what it is. A joy from start to finish, with absolutely scrumptious, classy recipes, alongside authoritative, yet accessible techniques on making pastry, including two kinds of puff: classic and rough, depending on what time you have. If you lack self-belief in the pastry-making department, this soon-to-be cookbook classic will arm you with all the confidence and skills you need.

a must for anyone who loves cooking, 29 Dec 2008
This book has become essential in my kitchen. The recipes are very clear and straight forward, techniques are explained in detail and none of the recipes (in contrary to some of the reviews below) are too difficult to make at home. I admit that one does not always have time to make your own stock, but if you can't, then you can buy some organic stock that could be a reasonable substitute (although nothing compares to a homemade stock- it changes the whole body of your end result)
These sauces can change a simple pan-fried fillet to a gourmet meal, the deserts sauces are heavenly. If you like cooking and are tired of always following recipes from A-z try this book, it gives you advice on with which meats/fish/ vegetables you can serve these sauces.
I have yet to make a sauce from this collection that I do not like.


The Essence of Menu Choice, 20 Mar 2007
When choosing a menu selection, how often do we linger over the sauce description that accompanies a meat or fish dish? Personally speaking ... each and every time. Without trying, it is the prospect of a sauce taste-explosion that swings me - Light Lamb Gravy scented with Lavender Honey has to be more appealing than Lamb in a Tasty Sauce; and so it goes on. This book has revolutionised the way that I choose what we eat. Almost the best way to explore this book is to read through the various sauce recipes and then hope that it goes with what we have in the fridge. A better way is to select the meat or fish that you fancy and then hot-foot it to the clever index that stipulates which sauces go with which meat/fish. The world is your oyster with this book - but I would say that it is important to have a good amount of culinary expertise. This is not a book for start-out beginners - too frustrating and difficult without understanding the fundamentals. However, any beginner who buys the book and enjoys at least one of the sauces will soon want to be an assured cook - if only to enjoy the result. In essence ... the sauce is not a bystander, it is absolutely fundamental. And absolutely worth it. The book contains the wow factor many many times over.

Dinner Parties, 22 Mar 2005
This book is fine if you have a lot of dinner parties but for the everyday working man and woman, I don't think so. Raspberry vinegar and Vincent sauce? Not quite what I had in mind but as I said, fine for entertaining, well maybe... My copy is about to be discarded.

Great Sauces, 18 Jun 2004
Having read and used this wonderul book, I was rather suprised to see that 'a reader from faringdon' gave it only 1 star and said "These sauces are far too complicated for everyday use."

Nothing could be further from the truth.

I don't know what this reader expected when she bought a book of Michel Roux's sauce recipes (perhaps she was expecting instruction on how to open a bottle of tomato ketchup or advice on the right amount of hot water to add to gravy granules) but in reality these sauces are simple, uncomplicated and very tasty.

In short, with the help of this book anyone with a modicum of culinary nouse will be able to produce fantastic sauces in less time than it takes our reader from faringdon to defrost a frozen pizza for her kids.

too complicated, 26 Dec 2003
These sauces are far too complicated for everyday use. If you're a busy Mum you don't have the time (or inclination) to boil veal bones and make fresh vegetable stock for every meal. I was very disappointed with the book although I would enjoy eating the end product if someone else had prepared it.

Simply the best, 16 Nov 2008
I admit I do a lot of cooking, and consequently find this book easy to follow. I have around 100 cookbooks by many chef's, from Delia Smith (Safe and easy 1st time recipes) to Thomas Keller (Loads of practice needed, but worth it).

Michel Roux's "Eggs" is one of my favourites, and superb for filling in a rainy Sunday morning. Every recipe I've tried from this book has taken my cooking up a level in flavour and texture, with the only limit from perfection being my own inability in presentation. The book covers the versatility of eggs superbly, with a myriad of applications included - and the explanations are excellent. Never before have I been able to cook a Scotch Egg with the egg perfectly cooked instead of a bullet in the middle of a sausage. The Pasta recipe is just sublime...

Have you got hens in the garden? Then this is the book for you!, 09 Aug 2008
I love this book. I got a few hens and simply wanted to be able to use up the eggs they were producing. I have never even had an interest in cooking or baking - for me it's all about the eggs! I was almost put off buying this book because some reviews said that cooking experience was required, but I'm glad I took the chance. He describes absolutely every technique and in detail. I even made soufflés that worked out perfectly first time!

So don't be put off. This book is a gem for the newbie as well as the more experienced.

Eggy Heaven!, 28 Apr 2008
Okay, time to put jokes about egg powder and egg sarnies aside. I wouldn't want anyone thinking of buying this book to be put off as this is quietly a work of total genius. And actually that's the thing about the egg. It is a bit like the potato in that way - a humble, simple ingredient - but it can be used in so many delicious ways. It's a perfect food. If you only have an egg in the cupboard then you have a meal. And in this book Michel Roux exploits the egg oeufre (apologies...) to the maximum - from eggs as breakfast, as comfort food, as elegant dish, as bit of cheffy brilliance. But I quite disagree that his recipes are tricky. Yes, he might throw in the odd technique, but all that requires is a little bit more attention, nothing a regular kind of a cook like me can't handle. And the results are so worthwhile! I defy anyone to not become addicted to his scrambled eggs - do it once, and you will never again have to endure overcooked, grey, rubbery scrambled eggs. We are talking silky, eggy perfection on a plate. Please, I urge you, if you want to eat simply, but well, for the rest of your life, all you need is a copy of this inspired and authoritative book on your cookbook shelf.

Eggs, 12 Apr 2008
I found this book an inspiing read, but most of the recipes, although they look easy were to me quite complicated to make (it is Michel Roux after all!) I would say they would be difficult to manage without a fair amount of experience. All the same, it's a beautifully written book with lovely photograhy and quite nice just to read.

'Egg' Shake, 20 Mar 2008
I hear you Silverback - he has also chosen to leave out the modern day magic that is Egg Powder! As we all know a nutritious Egg shake is what everyone needs to kick start the day! Very Poor.

The Return of the Master, 28 Oct 2008
Oh, at last, Michel's definitive text on pastry. And that's just what it is. A joy from start to finish, with absolutely scrumptious, classy recipes, alongside authoritative, yet accessible techniques on making pastry, including two kinds of puff: classic and rough, depending on what time you have. If you lack self-belief in the pastry-making department, this soon-to-be cookbook classic will arm you with all the confidence and skills you need.

a must for anyone who loves cooking, 29 Dec 2008
This book has become essential in my kitchen. The recipes are very clear and straight forward, techniques are explained in detail and none of the recipes (in contrary to some of the reviews below) are too difficult to make at home. I admit that one does not always have time to make your own stock, but if you can't, then you can buy some organic stock that could be a reasonable substitute (although nothing compares to a homemade stock- it changes the whole body of your end result)
These sauces can change a simple pan-fried fillet to a gourmet meal, the deserts sauces are heavenly. If you like cooking and are tired of always following recipes from A-z try this book, it gives you advice on with which meats/fish/ vegetables you can serve these sauces.
I have yet to make a sauce from this collection that I do not like.


The Essence of Menu Choice, 20 Mar 2007
When choosing a menu selection, how often do we linger over the sauce description that accompanies a meat or fish dish? Personally speaking ... each and every time. Without trying, it is the prospect of a sauce taste-explosion that swings me - Light Lamb Gravy scented with Lavender Honey has to be more appealing than Lamb in a Tasty Sauce; and so it goes on. This book has revolutionised the way that I choose what we eat. Almost the best way to explore this book is to read through the various sauce recipes and then hope that it goes with what we have in the fridge. A better way is to select the meat or fish that you fancy and then hot-foot it to the clever index that stipulates which sauces go with which meat/fish. The world is your oyster with this book - but I would say that it is important to have a good amount of culinary expertise. This is not a book for start-out beginners - too frustrating and difficult without understanding the fundamentals. However, any beginner who buys the book and enjoys at least one of the sauces will soon want to be an assured cook - if only to enjoy the result. In essence ... the sauce is not a bystander, it is absolutely fundamental. And absolutely worth it. The book contains the wow factor many many times over.

Dinner Parties, 22 Mar 2005
This book is fine if you have a lot of dinner parties but for the everyday working man and woman, I don't think so. Raspberry vinegar and Vincent sauce? Not quite what I had in mind but as I said, fine for entertaining, well maybe... My copy is about to be discarded.

Great Sauces, 18 Jun 2004
Having read and used this wonderul book, I was rather suprised to see that 'a reader from faringdon' gave it only 1 star and said "These sauces are far too complicated for everyday use."

Nothing could be further from the truth.

I don't know what this reader expected when she bought a book of Michel Roux's sauce recipes (perhaps she was expecting instruction on how to open a bottle of tomato ketchup or advice on the right amount of hot water to add to gravy granules) but in reality these sauces are simple, uncomplicated and very tasty.

In short, with the help of this book anyone with a modicum of culinary nouse will be able to produce fantastic sauces in less time than it takes our reader from faringdon to defrost a frozen pizza for her kids.

too complicated, 26 Dec 2003
These sauces are far too complicated for everyday use. If you're a busy Mum you don't have the time (or inclination) to boil veal bones and make fresh vegetable stock for every meal. I was very disappointed with the book although I would enjoy eating the end product if someone else had prepared it.

Simply the best, 16 Nov 2008
I admit I do a lot of cooking, and consequently find this book easy to follow. I have around 100 cookbooks by many chef's, from Delia Smith (Safe and easy 1st time recipes) to Thomas Keller (Loads of practice needed, but worth it).

Michel Roux's "Eggs" is one of my favourites, and superb for filling in a rainy Sunday morning. Every recipe I've tried from this book has taken my cooking up a level in flavour and texture, with the only limit from perfection being my own inability in presentation. The book covers the versatility of eggs superbly, with a myriad of applications included - and the explanations are excellent. Never before have I been able to cook a Scotch Egg with the egg perfectly cooked instead of a bullet in the middle of a sausage. The Pasta recipe is just sublime...

Have you got hens in the garden? Then this is the book for you!, 09 Aug 2008
I love this book. I got a few hens and simply wanted to be able to use up the eggs they were producing. I have never even had an interest in cooking or baking - for me it's all about the eggs! I was almost put off buying this book because some reviews said that cooking experience was required, but I'm glad I took the chance. He describes absolutely every technique and in detail. I even made soufflés that worked out perfectly first time!

So don't be put off. This book is a gem for the newbie as well as the more experienced.

Eggy Heaven!, 28 Apr 2008
Okay, time to put jokes about egg powder and egg sarnies aside. I wouldn't want anyone thinking of buying this book to be put off as this is quietly a work of total genius. And actually that's the thing about the egg. It is a bit like the potato in that way - a humble, simple ingredient - but it can be used in so many delicious ways. It's a perfect food. If you only have an egg in the cupboard then you have a meal. And in this book Michel Roux exploits the egg oeufre (apologies...) to the maximum - from eggs as breakfast, as comfort food, as elegant dish, as bit of cheffy brilliance. But I quite disagree that his recipes are tricky. Yes, he might throw in the odd technique, but all that requires is a little bit more attention, nothing a regular kind of a cook like me can't handle. And the results are so worthwhile! I defy anyone to not become addicted to his scrambled eggs - do it once, and you will never again have to endure overcooked, grey, rubbery scrambled eggs. We are talking silky, eggy perfection on a plate. Please, I urge you, if you want to eat simply, but well, for the rest of your life, all you need is a copy of this inspired and authoritative book on your cookbook shelf.

Eggs, 12 Apr 2008
I found this book an inspiing read, but most of the recipes, although they look easy were to me quite complicated to make (it is Michel Roux after all!) I would say they would be difficult to manage without a fair amount of experience. All the same, it's a beautifully written book with lovely photograhy and quite nice just to read.

'Egg' Shake, 20 Mar 2008
I hear you Silverback - he has also chosen to leave out the modern day magic that is Egg Powder! As we all know a nutritious Egg shake is what everyone needs to kick start the day! Very Poor.

Excellent Addition to any cook book collection, 22 Jun 2007
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!, 06 Sep 2006
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, 14 Jan 2006
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, 06 Oct 2001
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., 19 Jun 2001
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.

The Marathon Chef is, on the face of it, rather a strange project. Perhaps this is because one doesn't immediately associate chefs with marathons--although no doubt everybody could come up with a name or two they'd like to see tottering across the finishing line in a charity chicken suit. However, Michel Roux, one-time dauphin and now sun king of the esteemed restaurant Le Gavroche in London, turns out to be a proselytising marathon runner with something of a mission. Since he took up running ten years ago (to counter the weight gained after giving up smoking), Roux has been experimenting with foods to suit his training needs; and he clearly feels there's a gap to be filled in the market for healthy, delicious food suited to the needs of exercisers who don't want to be restricted to a diet of rabbit food and plain pasta. On the evidence of this book, he may well be right.

The good news is that red meat, wine, cheese and butter stay on the menu, although, as Roux says, based on his own experience the desire for these technically unhealthy foods diminishes with exercise. For the most part, the food is simple, lively and uncomplicated: among the main courses, Minced Lamb with Preserved Lemon (served with couscous), Poached Chicken Supreme with Pearl Barley Broth, Grilled Mackerel with Green Asparagus and Anise-Flavoured Cauliflower Cream are all good examples of Roux's light touch and eclectic approach. There is a good selection of breakfast dishes and a fine collection of mostly fruit-based desserts. The interspersed pieces of advice for runners are in no way off-putting for the unathletic. --Robin Davidson

The Return of the Master, 28 Oct 2008
Oh, at last, Michel's definitive text on pastry. And that's just what it is. A joy from start to finish, with absolutely scrumptious, classy recipes, alongside authoritative, yet accessible techniques on making pastry, including two kinds of puff: classic and rough, depending on what time you have. If you lack self-belief in the pastry-making department, this soon-to-be cookbook classic will arm you with all the confidence and skills you need.

a must for anyone who loves cooking, 29 Dec 2008
This book has become essential in my kitchen. The recipes are very clear and straight forward, techniques are explained in detail and none of the recipes (in contrary to some of the reviews below) are too difficult to make at home. I admit that one does not always have time to make your own stock, but if you can't, then you can buy some organic stock that could be a reasonable substitute (although nothing compares to a homemade stock- it changes the whole body of your end result)
These sauces can change a simple pan-fried fillet to a gourmet meal, the deserts sauces are heavenly. If you like cooking and are tired of always following recipes from A-z try this book, it gives you advice on with which meats/fish/ vegetables you can serve these sauces.
I have yet to make a sauce from this collection that I do not like.


The Essence of Menu Choice, 20 Mar 2007
When choosing a menu selection, how often do we linger over the sauce description that accompanies a meat or fish dish? Personally speaking ... each and every time. Without trying, it is the prospect of a sauce taste-explosion that swings me - Light Lamb Gravy scented with Lavender Honey has to be more appealing than Lamb in a Tasty Sauce; and so it goes on. This book has revolutionised the way that I choose what we eat. Almost the best way to explore this book is to read through the various sauce recipes and then hope that it goes with what we have in the fridge. A better way is to select the meat or fish that you fancy and then hot-foot it to the clever index that stipulates which sauces go with which meat/fish. The world is your oyster with this book - but I would say that it is important to have a good amount of culinary expertise. This is not a book for start-out beginners - too frustrating and difficult without understanding the fundamentals. However, any beginner who buys the book and enjoys at least one of the sauces will soon want to be an assured cook - if only to enjoy the result. In essence ... the sauce is not a bystander, it is absolutely fundamental. And absolutely worth it. The book contains the wow factor many many times over.

Dinner Parties, 22 Mar 2005
This book is fine if you have a lot of dinner parties but for the everyday working man and woman, I don't think so. Raspberry vinegar and Vincent sauce? Not quite what I had in mind but as I said, fine for entertaining, well maybe... My copy is about to be discarded.

Great Sauces, 18 Jun 2004
Having read and used this wonderul book, I was rather suprised to see that 'a reader from faringdon' gave it only 1 star and said "These sauces are far too complicated for everyday use."

Nothing could be further from the truth.

I don't know what this reader expected when she bought a book of Michel Roux's sauce recipes (perhaps she was expecting instruction on how to open a bottle of tomato ketchup or advice on the right amount of hot water to add to gravy granules) but in reality these sauces are simple, uncomplicated and very tasty.

In short, with the help of this book anyone with a modicum of culinary nouse will be able to produce fantastic sauces in less time than it takes our reader from faringdon to defrost a frozen pizza for her kids.

too complicated, 26 Dec 2003
These sauces are far too complicated for everyday use. If you're a busy Mum you don't have the time (or inclination) to boil veal bones and make fresh vegetable stock for every meal. I was very disappointed with the book although I would enjoy eating the end product if someone else had prepared it.

Simply the best, 16 Nov 2008
I admit I do a lot of cooking, and consequently find this book easy to follow. I have around 100 cookbooks by many chef's, from Delia Smith (Safe and easy 1st time recipes) to Thomas Keller (Loads of practice needed, but worth it).

Michel Roux's "Eggs" is one of my favourites, and superb for filling in a rainy Sunday morning. Every recipe I've tried from this book has taken my cooking up a level in flavour and texture, with the only limit from perfection being my own inability in presentation. The book covers the versatility of eggs superbly, with a myriad of applications included - and the explanations are excellent. Never before have I been able to cook a Scotch Egg with the egg perfectly cooked instead of a bullet in the middle of a sausage. The Pasta recipe is just sublime...

Have you got hens in the garden? Then this is the book for you!, 09 Aug 2008
I love this book. I got a few hens and simply wanted to be able to use up the eggs they were producing. I have never even had an interest in cooking or baking - for me it's all about the eggs! I was almost put off buying this book because some reviews said that cooking experience was required, but I'm glad I took the chance. He describes absolutely every technique and in detail. I even made soufflés that worked out perfectly first time!

So don't be put off. This book is a gem for the newbie as well as the more experienced.

Eggy Heaven!, 28 Apr 2008
Okay, time to put jokes about egg powder and egg sarnies aside. I wouldn't want anyone thinking of buying this book to be put off as this is quietly a work of total genius. And actually that's the thing about the egg. It is a bit like the potato in that way - a humble, simple ingredient - but it can be used in so many delicious ways. It's a perfect food. If you only have an egg in the cupboard then you have a meal. And in this book Michel Roux exploits the egg oeufre (apologies...) to the maximum - from eggs as breakfast, as comfort food, as elegant dish, as bit of cheffy brilliance. But I quite disagree that his recipes are tricky. Yes, he might throw in the odd technique, but all that requires is a little bit more attention, nothing a regular kind of a cook like me can't handle. And the results are so worthwhile! I defy anyone to not become addicted to his scrambled eggs - do it once, and you will never again have to endure overcooked, grey, rubbery scrambled eggs. We are talking silky, eggy perfection on a plate. Please, I urge you, if you want to eat simply, but well, for the rest of your life, all you need is a copy of this inspired and authoritative book on your cookbook shelf.

Eggs, 12 Apr 2008
I found this book an inspiing read, but most of the recipes, although they look easy were to me quite complicated to make (it is Michel Roux after all!) I would say they would be difficult to manage without a fair amount of experience. All the same, it's a beautifully written book with lovely photograhy and quite nice just to read.

'Egg' Shake, 20 Mar 2008
I hear you Silverback - he has also chosen to leave out the modern day magic that is Egg Powder! As we all know a nutritious Egg shake is what everyone needs to kick start the day! Very Poor.

Excellent Addition to any cook book collection, 22 Jun 2007
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!, 06 Sep 2006
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, 14 Jan 2006
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, 06 Oct 2001
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., 19 Jun 2001
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.

Magic!, 14 Feb 2006
An absolute must from the master himself. This book is well laid out with very well written recipes as well as excellent practical advice on all aspects of baking and desserts. There is also a brilliant section on making chocolate and sugar decorations.

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, 10 Apr 2002
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, 01 Feb 2000
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

The Return of the Master, 28 Oct 2008
Oh, at last, Michel's definitive text on pastry. And that's just what it is. A joy from start to finish, with absolutely scrumptious, classy recipes, alongside authoritative, yet accessible techniques on making pastry, including two kinds of puff: classic and rough, depending on what time you have. If you lack self-belief in the pastry-making department, this soon-to-be cookbook classic will arm you with all the confidence and skills you need.

a must for anyone who loves cooking, 29 Dec 2008
This book has become essential in my kitchen. The recipes are very clear and straight forward, techniques are explained in detail and none of the recipes (in contrary to some of the reviews below) are too difficult to make at home. I admit that one does not always have time to make your own stock, but if you can't, then you can buy some organic stock that could be a reasonable substitute (although nothing compares to a homemade stock- it changes the whole body of your end result)
These sauces can change a simple pan-fried fillet to a gourmet meal, the deserts sauces are heavenly. If you like cooking and are tired of always following recipes from A-z try this book, it gives you advice on with which meats/fish/ vegetables you can serve these sauces.
I have yet to make a sauce from this collection that I do not like.


The Essence of Menu Choice, 20 Mar 2007
When choosing a menu selection, how often do we linger over the sauce description that accompanies a meat or fish dish? Personally speaking ... each and every time. Without trying, it is the prospect of a sauce taste-explosion that swings me - Light Lamb Gravy scented with Lavender Honey has to be more appealing than Lamb in a Tasty Sauce; and so it goes on. This book has revolutionised the way that I choose what we eat. Almost the best way to explore this book is to read through the various sauce recipes and then hope that it goes with what we have in the fridge. A better way is to select the meat or fish that you fancy and then hot-foot it to the clever index that stipulates which sauces go with which meat/fish. The world is your oyster with this book - but I would say that it is important to have a good amount of culinary expertise. This is not a book for start-out beginners - too frustrating and difficult without understanding the fundamentals. However, any beginner who buys the book and enjoys at least one of the sauces will soon want to be an assured cook - if only to enjoy the result. In essence ... the sauce is not a bystander, it is absolutely fundamental. And absolutely worth it. The book contains the wow factor many many times over.

Dinner Parties, 22 Mar 2005
This book is fine if you have a lot of dinner parties but for the everyday working man and woman, I don't think so. Raspberry vinegar and Vincent sauce? Not quite what I had in mind but as I said, fine for entertaining, well maybe... My copy is about to be discarded.

Great Sauces, 18 Jun 2004
Having read and used this wonderul book, I was rather suprised to see that 'a reader from faringdon' gave it only 1 star and said "These sauces are far too complicated for everyday use."

Nothing could be further from the truth.

I don't know what this reader expected when she bought a book of Michel Roux's sauce recipes (perhaps she was expecting instruction on how to open a bottle of tomato ketchup or advice on the right amount of hot water to add to gravy granules) but in reality these sauces are simple, uncomplicated and very tasty.

In short, with the help of this book anyone with a modicum of culinary nouse will be able to produce fantastic sauces in less time than it takes our reader from faringdon to defrost a frozen pizza for her kids.

too complicated, 26 Dec 2003
These sauces are far too complicated for everyday use. If you're a busy Mum you don't have the time (or inclination) to boil veal bones and make fresh vegetable stock for every meal. I was very disappointed with the book although I would enjoy eating the end product if someone else had prepared it.

Simply the best, 16 Nov 2008
I admit I do a lot of cooking, and consequently find this book easy to follow. I have around 100 cookbooks by many chef's, from Delia Smith (Safe and easy 1st time recipes) to Thomas Keller (Loads of practice needed, but worth it).

Michel Roux's "Eggs" is one of my favourites, and superb for filling in a rainy Sunday morning. Every recipe I've tried from this book has taken my cooking up a level in flavour and texture, with the only limit from perfection being my own inability in presentation. The book covers the versatility of eggs superbly, with a myriad of applications included - and the explanations are excellent. Never before have I been able to cook a Scotch Egg with the egg perfectly cooked instead of a bullet in the middle of a sausage. The Pasta recipe is just sublime...

Have you got hens in the garden? Then this is the book for you!, 09 Aug 2008
I love this book. I got a few hens and simply wanted to be able to use up the eggs they were producing. I have never even had an interest in cooking or baking - for me it's all about the eggs! I was almost put off buying this book because some reviews said that cooking experience was required, but I'm glad I took the chance. He describes absolutely every technique and in detail. I even made soufflés that worked out perfectly first time!

So don't be put off. This book is a gem for the newbie as well as the more experienced.

Eggy Heaven!, 28 Apr 2008
Okay, time to put jokes about egg powder and egg sarnies aside. I wouldn't want anyone thinking of buying this book to be put off as this is quietly a work of total genius. And actually that's the thing about the egg. It is a bit like the potato in that way - a humble, simple ingredient - but it can be used in so many delicious ways. It's a perfect food. If you only have an egg in the cupboard then you have a meal. And in this book Michel Roux exploits the egg oeufre (apologies...) to the maximum - from eggs as breakfast, as comfort food, as elegant dish, as bit of cheffy brilliance. But I quite disagree that his recipes are tricky. Yes, he might throw in the odd technique, but all that requires is a little bit more attention, nothing a regular kind of a cook like me can't handle. And the results are so worthwhile! I defy anyone to not become addicted to his scrambled eggs - do it once, and you will never again have to endure overcooked, grey, rubbery scrambled eggs. We are talking silky, eggy perfection on a plate. Please, I urge you, if you want to eat simply, but well, for the rest of your life, all you need is a copy of this inspired and authoritative book on your cookbook shelf.

Eggs, 12 Apr 2008
I found this book an inspiing read, but most of the recipes, although they look easy were to me quite complicated to make (it is Michel Roux after all!) I would say they would be difficult to manage without a fair amount of experience. All the same, it's a beautifully written book with lovely photograhy and quite nice just to read.

'Egg' Shake, 20 Mar 2008
I hear you Silverback - he has also chosen to leave out the modern day magic that is Egg Powder! As we all know a nutritious Egg shake is what everyone needs to kick start the day! Very Poor.

Excellent Addition to any cook book collection, 22 Jun 2007
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!, 06 Sep 2006
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, 14 Jan 2006
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, 06 Oct 2001
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., 19 Jun 2001
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.

Magic!, 14 Feb 2006
An absolute must from the master himself. This book is well laid out with very well written recipes as well as excellent practical advice on all aspects of baking and desserts. There is also a brilliant section on making chocolate and sugar decorations.

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, 10 Apr 2002
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, 01 Feb 2000
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

Simply the best, 16 Nov 2008
I admit I do a lot of cooking, and consequently find this book easy to follow. I have around 100 cookbooks by many chef's, from Delia Smith (Safe and easy 1st time recipes) to Thomas Keller (Loads of practice needed, but worth it).

Michel Roux's "Eggs" is one of my favourites, and superb for filling in a rainy Sunday morning. Every recipe I've tried from this book has taken my cooking up a level in flavour and texture, with the only limit from perfection being my own inability in presentation. The book covers the versatility of eggs superbly, with a myriad of applications included - and the explanations are excellent. Never before have I been able to cook a Scotch Egg with the egg perfectly cooked instead of a bullet in the middle of a sausage. The Pasta recipe is just sublime...

Have you got hens in the garden? Then this is the book for you!, 09 Aug 2008
I love this book. I got a few hens and simply wanted to be able to use up the eggs they were producing. I have never even had an interest in cooking or baking - for me it's all about the eggs! I was almost put off buying this book because some reviews said that cooking experience was required, but I'm glad I took the chance. He describes absolutely every technique and in detail. I even made soufflés that worked out perfectly first time!

So don't be put off. This book is a gem for the newbie as well as the more experienced.

Eggy Heaven!, 28 Apr 2008
Okay, time to put jokes about egg powder and egg sarnies aside. I wouldn't want anyone thinking of buying this book to be put off as this is quietly a work of total genius. And actually that's the thing about the egg. It is a bit like the potato in that way - a humble, simple ingredient - but it can be used in so many delicious ways. It's a perfect food. If you only have an egg in the cupboard then you have a meal. And in this book Michel Roux exploits the egg oeufre (apologies...) to the maximum - from eggs as breakfast, as comfort food, as elegant dish, as bit of cheffy brilliance. But I quite disagree that his recipes are tricky. Yes, he might throw in the odd technique, but all that requires is a little bit more attention, nothing a regular kind of a cook like me can't handle. And the results are so worthwhile! I defy anyone to not become addicted to his scrambled eggs - do it once, and you will never again have to endure overcooked, grey, rubbery scrambled eggs. We are talking silky, eggy perfection on a plate. Please, I urge you, if you want to eat simply, but well, for the rest of your life, all you need is a copy of this inspired and authoritative book on your cookbook shelf.

Eggs, 12 Apr 2008
I found this book an inspiing read, but most of the recipes, although they look easy were to me quite complicated to make (it is Michel Roux after all!) I would say they would be difficult to manage without a fair amount of experience. All the same, it's a beautifully written book with lovely photograhy and quite nice just to read.

'Egg' Shake, 20 Mar 2008
I hear you Silverback - he has also chosen to leave out the modern day magic that is Egg Powder! As we all know a nutritious Egg shake is what everyone needs to kick start the day! Very Poor.