The new book from Michel Roux sr., Desserts - Published October 2011

July 19, 2011 - PRLog -- Trained in the classic French style and an inveterate global traveler with a passion for different cuisines, Michel has been inspired by many influences to develop an outstanding repertoire of desserts. Classic recipes are given a modern twist, while original recipes boast new combinations of flavours or a lighter or simpler style of cooking.

The book is divided into 10 chapters, each focusing on a particular type of dessert, from simple fruit desserts, hot soufflés and puddings, ice creams and sorbets, through meringues, mousses and parfaits to delectable tarts, pastries and gâteaux. Step-by-step photographic sequences guide you through specific techniques throughout the chapters as Michel presents recipes that are straightforward to prepare and designed to suit today’s fresher, lighter palate. Try his perfected recipes for Tarte au Citron, Autumn Pudding or Chocolate Mousse Cake with Cherries. For an everyday easy dessert, Spiced-roasted Peaches or Lemon Delicious Pudding; or for a special occasion, impress friends with a Passion Fruit and Kiwi Soufflé, Limoncello Parfait with Raspberries, or a Chestnut Bavarois layered with meringue.

Illustrated throughout with Martin Brigdale’s stunning photographs and designed in a clear, modern, easy-to-follow style, Desserts is set to become a classic from the moment it is published.


About The Author
Michel Roux Sr. started his career at the age of 14. In 1967, Michel opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert. Several other restaurants followed, including The Waterside Inn at Bray, where Michel has held three Michelin stars for an astonishing 25 years. Michel holds countless other culinary honours, including the Meilleur Ouvrier de France en Pâtisserie in 1976, the Chevalier de l’Ordre National du Mérite in 1987, the Chevalier de l’Ordre des Arts et des Lettres in 1990 and Doctor of Culinary Arts Honoris Causa, from Johnson & Wales University, in Providence, Rhode Island. In recognition of his achievements, he was awarded the OBE in 2002 and the Chevalier de la Légion d’Honneur in 2004. Michel has appeared in two television series and written several successful books, including Eggs, Pastry and Sauces in this popular format. Michel’s original Sauces, published in 1996, won the Glenfiddich Visual Award and sold over 280,000 copies.

Publication Date: 3rd October 2011
Price: £14.99, Hardback

For further information, to request a review copy &/or an author interview, please email food@quadrille.co.uk.
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