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Seller's Description:
Stated First Prentice Hall Press Edition, first printing with full number line in fine / like new condition. The pages are clean and crisp with no bent corners. Boards are as new, and the spine is square and tight. The dust jacket is clean and undamaged. The book is in excellent condition inside and out with an unclipped DJ, and no remainder mark. All items guaranteed, and a portion of each sale supports social programs in Los Angeles. Ships from CA.
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Seller's Description:
Very Good in Very Good jacket. Size: 9x7x1; 255 pages, including glossary, templates and index. The definitive guide to patisserie Illustrated step-by-step instructions and lavish color photographs. Presents recipes for breads, sponge cakes, creams, sauces, tarts, gateaus, fruit desserts, souffles, fritters, sherberts, ice creams, canapes, petits fours, tea cakes, and icings. Albert Henri Roux OBE (1935-2021) was a French restaurateur and chef. He and his brother Michel operated Le Gavroche in London's Mayfair, the first restaurant in the UK to gain three Michelin stars. He helped train a series of chefs that went on to win Michelin stars, and his son, Michel Roux, Jr., continued to run Le Gavroche until January 2024. Michel Roux was awarded the Meilleur Ouvrier de France in 1976 for his patisserie.
This is one of the best recipe books of its type you'll find. Roux Brothers recipes are always reliable and deliver great results - this is no exception. Highly recommended!
