The Roux Brothers on Patisserie

A comprehensive guide to classic French pastry and patisserie techniques, authored by the celebrated Roux brothers Albert and Michel Roux, covering everything from doughs and creams to elaborate gâteaux and confections. The book is aimed at serious home cooks and professionals seeking to master the foundations of French pâtisserie. It is considered a landmark reference work, reflecting the Roux brothers' Michelin-starred expertise and their significant influence on fine dining in Britain.