⭐ 3/5
16 years ago
A beautiful looking and very promising book marred by some problems.
For now, I'm going to give this a cautious 3 star rating. And that's even though nothing I've made from this book has worked out properly. You see, I think the problem is partially in the cook, not all in the book. I'm still getting pastry experience, and this book is just not meant for someone who is starting out with pastry, no matter that it implies this in the cover flaps.
Michel Roux has held 3 Michelin stars for over 23 years at his restaurant, so there's no doubt he can cook. But it's possible that his great mastery of pastry leads to assumptions which make it hard for a relative beginner to produce good results.
For instance, in tiny print on the introduction pages is the crucial (crucial!) information that all temperatures in the recipes are for fan-assisted (convection) ovens and if you don't have one you need to increase your oven by 30 degrees F. Nowhere in the recipes is this repeated.
He is a big propone... Read more
For now, I'm going to give this a cautious 3 star rating. And that's even though nothing I've made from this book has worked out properly. You see, I think the problem is partially in the cook, not all in the book. I'm still getting pastry experience, and this book is just not meant for someone who is starting out with pastry, no matter that it implies this in the cover flaps.
Michel Roux has held 3 Michelin stars for over 23 years at his restaurant, so there's no doubt he can cook. But it's possible that his great mastery of pastry leads to assumptions which make it hard for a relative beginner to produce good results.
For instance, in tiny print on the introduction pages is the crucial (crucial!) information that all temperatures in the recipes are for fan-assisted (convection) ovens and if you don't have one you need to increase your oven by 30 degrees F. Nowhere in the recipes is this repeated.
He is a big propone... Read more