Patissier and chocolatier
This was one of the first cookbooks I ever bought and it helped inspire me to become a patissier. It covers a whole array of skills, methods and recipes. It is a must have book for any aspiring pastry chef. The Roux brothers have to be two of the most recognised chefs in the world. When I started my career, this was a bible to me.
Chef and author
I started off as a pastry chef and a dog eared copy of that book helped me blag my way through some dark times and appear like I knew what I was doing. It gets rid of a lot of the mystery behind high end patisserie.
For a long time this was the best pastry book available. Mine is covered in all sorts of butter/ chocolate and flour stains from over use .
Chintzy and garish throughout yet utterly indispensable as a young chef’s entry-level guide into the world of classic French patisserie
One of the best Patisserie books for chefs on the market. I still recommend it to all budding Pastry Chefs.
So good, complete. I used it a lot, and also know the brothers well, having I worked for them in the past.
This is a classic eighties book, well used with the pages stuck together on the best recipes (cake porn).
Recipe writer, presenter and blogger
Classics explained in absolute, painstaking detail. Worth the cover price for the croissant recipe alone.
Founder of Creative about Cuisine
Published in 1986 but still as relevant today, a book all about the classic recipes and craft skills.
Retired chef, duathlete and performance nutrition specialist
This book was by my side many a long hour as a young commis.
Executive Chef, Mr. Wong, Ms G’s, Papi Chulo, El Loco
Chef and restaurateur
Chef and Owner, The Square
Executive Chef and co-owner, The Atlantic Restaurant