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Commentaires client les plus utiles sur (beta) 29 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
Written for the professional or very experienced home cook 6 novembre 2012
Par Anonymous - Publié sur
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
I feel like this book has gotten somewhat of a bad rap from people who had are unfamiliar with the style of book that Michel Roux normally produces. Any of his books are definitely written with the budding professional in mind or at the very least someone with a strong familiarity with professional cooking techniques, terminology and equipment. Adjustments can easily be made for those who do not have a convection oven -- what the text refers to as fan-assisted -- which is something most professionals would know. The recipes are all very well written with thorough explanations of each step for some of the more advanced techniques. Photographs throughout the book are beautiful and are often very effectively used to demonstrate a technique or give a visual example of consistencies or textures of products. Yes, as many others have pointed out, the binding is terrible and hopefully the publisher has corrected this (mine came broken before I had even opened the book).

If you are a beginning professional in the baking industry or are a very advanced home cook/baker looking to expand their technique with classic techniques and variations on classic recipes this is a great book for you. If you are a home baker that is more interested in making cake pops and following Martha Stewart, this book is definitely not for you.

A side note for those complaining about the 'fan-assisted' ovens, claiming such equipment is for restaurants only and all of that . . . convection ovens are readily available on the market and can be found anyplace from your specialty appliance store to Home Depot and Lowe's. Convection just means there are fans to help circulate the air so your product bakes more evenly; if you don't have a convection oven you can still bake any of the recipes in this book, just be aware that you will have to increase the temperature by 25 to 50 degrees depending on your oven.
15 internautes sur 19 ont trouvé ce commentaire utile 
Flawed but Fresh Concepts for the Professional Pastry Chef 15 mars 2012
Par Brenda Frank - Publié sur
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
WARNING, READ BEFORE USING BOOK: (See customer photo). The page preceding the table of contents contains the usual publication information, printed on a photograph for maximum illegibility: copyright, dates, ISBN, etc. At the top of this page under the heading "notes" are 6 paragraphs. The fifth paragraph reads: "Timings are for fan-assisted [convection] ovens. If using a conventional oven, increase the temperature by 30°F. (15°C.). IN OTHER WORDS, IF YOU DON'T HAVE A CONVENTION OVEN, RAISE ALL BAKING TEMPERATURES BY 30°F.

Michel Roux is, without question, one of the world's best, most accomplished, pastry chefs. He presents "Desserts" as a "fresh look" at the subject with "updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit today's fresher, lighter palate." This is an accurate description of the contents, which span the gamut of desserts (fruit, cremes, souffles, puddings, crepes, ice creams, meringues, pastries, cakes, and chocolates). The recipes have numerous beautiful photographs, including photos illustrating techniques. I have not yet tried the recipes but look forward to doing so. Many look perfect for Spring. Note that in 1997 Roux published another cookbook of the same name, Desserts.

I do think that Amazon's description of this book is inaccurate. It states: "For more complicated techniques, helpful step-by-step photos ensure that even inexperienced home cooks and bakers achieve delicious results." Although a few techniques are illustrated, this cookbook is, by no means, suitable for home cooks and certainly not inexperienced cooks. Michel Roux is no Julia Child.

The recipes assume familiarity with professional techniques. Although volume measurements are given, e.g., cups and tablespoons, metric weights are included and produce far more accurate results. The use of "a scant cup" implies, to me, that Roux never intended the chef/cook to measure rather than weigh ingredients.

Further, recipes use professional ingredients, such as leaf gelatin, seldom used by the home baker, and Roux does not provide suppliers or sources. Note: the Internet is a good resource for buying these uncommon ingredients. A few ingredients, such as clotted cream, probably require substitution by even the professional chef, but the recipes provide no suggestions or advice. As for candied mimosa balls used to decorate the mini croquembouche, I could find only 1 source on the Internet. They are made in Toulouse, France, and sell for $11.00 a quarter ounce!

Big technical problems: the binding and printing. A quality cookbook should not fall apart after a few uses. The publisher has a serious problem with the binding. Also, text should not be written on photos as on page 163. It is illegible.

Overall, if one has the skills and experience to deal with Roux's recipes, I do think that this book presents a delicious array of desserts to please most palates.
8 internautes sur 10 ont trouvé ce commentaire utile 
Interesting but ultimately inaccessible 13 mars 2012
Par Brian Connors - Publié sur
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
Before reading any of this book I decided to flip to the front to make sure I wasn't missing anything important. In small print on the masthead page, it said that times and temperatures were for fan-assisted ovens. Now, I can understand suggesting buying restaurant-style equipment like a chinois sieve, but who's going to shell out for a convection oven just to be able to do restaurant-style desserts?

Michel Roux is a long-standing and well-respected chef and cookbook writer; that's unquestionable. (In fact, one of the first cookbooks I ever bought for myself was one of his, with his brother.) For all that, I feel like I should be expecting a more accessible book; there's only so far a home chef can go to duplicate the restaurant kitchen, and it feels like Roux isn't quite meeting his readers at that halfway point. The recipes are certainly interesting, ranging widely from poached pears to Génoise cake (curiously anglicized as "Genoese") to kataifi to brownies (the cover shot), so you'll certainly find many exciting ideas for your dinner parties. And there are a few recipes that serve as models for others, and include extra photography. The food photography is as nice as you'd expect from a British-produced cookbook, although the Bodoni-style text font it's printed in is quite strange and a little jarring. Also, something that really jumped out at me -- Roux is a fan of stevia, not only in its artificial sweetener form, but as an herb in its own right. If nothing else, you have to give him points for creativity.

But this is one of those cookbooks where it's not at all clear who the audience is. He uses odd ingredients -- liquid glucose? Don't you have to go to a brew shop for that or something? He seems to use only commercial kitchens for recipe testing, if the odd statement on the masthead is any indication. A lot of these recipes simply shouldn't be attempted by a beginner for those reasons; you'd have to be a reasonably good cook to be sure you know your way around them. Overall, the book reminds me of Charlie Trotter's cooking show -- great for food porn, but any chef that assumes you have duck fat/liquid glucose lying around or readily available doesn't get out of the restaurant nearly enough.

(And yes, there's a significant binding issue with this press run, but if you're reading this a year or three from when I wrote this, it probably won't be an issue in later printings.)
1 internautes sur 1 ont trouvé ce commentaire utile 
As a Pastry Chef, I Recommend! 27 octobre 2012
Par JMB - Publié sur
Format: Relié Achat vérifié
This book, as are all Michel Roux's baking books, is a masterpiece. While not necessarily for the casual home baker, the formulas are well-developed, imaginative, very well-tested and edited and exquisite. As with ANY baking recipe book, it is vital that all ingredients, method of preparation and techniques be strictly adhered to. Baking is an exact science and, unlike cooking, calls for precision. Also, actualmoven and refrigerator temperatures of home units are often wildly off from what their readings say. Invest in excellent quality fridge and oven thermometers and adjust your appliances or baking times as necessary.
1 internautes sur 1 ont trouvé ce commentaire utile 
Another great Roux book 24 avril 2012
Par lapis - Publié sur
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
I'm a fan of Roux's pastry book, and this is another great one for the dessert collection. The photographs, as usual, are wonderful. I tried the brownies and the "tarte fine au citron," which was amazing, and very easy to make. I also made the little lemon cakes for Easter brunch and they were a hit. (I have a thing for citrus desserts.) All the ingredients have weights in addition to measurements, which I believe should be required for every recipe book on the market, not just baking books. Weights make cooking So Much Easier.

Of course, there are some desserts that are probably more ambitious than I will attempt (see: anything with puff pastry), but then again, you never know. He does make everything seem achievable. And it has a great "Basics" chapter at the end which gives foundation recipes that you can use any time, like chocolate sauce. As a couple others mentioned, I, too, am a bit worried about how the binding will hold up over time because it doesn't seem quite right. It may just be this printing, though, and it's not a fatal flaw at any rate. For a solid, overall collection of a wide variety of desserts, you can't go wrong here.
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