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.
Recipe writer, presenter and blogger
Classics explained in absolute, painstaking detail. Worth the cover price for the croissant recipe alone.
This is a classic eighties book, well used with the pages stuck together on the best recipes (cake porn).
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.
Chef and Owner, The Square
Chef and restaurateur
Executive Chef, Mr. Wong, Ms G’s, Papi Chulo, El Loco
Executive Chef and co-owner, The Atlantic Restaurant
Chef/Owner, Blackaddie Country House Restaurant