A go-to book for classic pastry recipes. His beautiful attention to detail keeps him apart and demonstrates how so many young chefs today have gaps in their dessert repertoire through lack of that traditional initial pastry training. I worked in the Albert camp but salute Michel's art with pastry.
Chef, author and blogger
This book by the great lion-maned French chef Michel Roux Senior is brilliant like all of his series on eggs, sauces etc. The recipes are back to first principles of pastry, reliable and true with clear instructions.
Executive Editor, Saturday Kitchen
If you really want to make pastry then start here. Its so clearly written and the recipes so well tested and for something as exact as pastry then this makes it essential reading.
Chef and food writer
Founder of Rachel's Kitchen