Michel Roux is, without question, one of the world's best, most accomplished, pastry chefs. He presents "Desserts" as a "fresh look" at the subject with "updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit today's fresher, lighter palate." This is an accurate description of the contents, which span the gamut of desserts (fruit, cremes, souffles, puddings, crepes, ice creams, meringues, pastries, cakes, and chocolates). The recipes have numerous beautiful photographs, including photos illustrating techniques. I have not yet tried the recipes but look forward to doing so. Many look perfect for Spring. Note that in 1997 Roux published another cookbook of the same name, Desserts.

I do think that Amazon's description of this book is inaccurate. It states: "For more complicated techniques, helpful step-by-step photos ensure that even inexperienced home cooks and bakers achieve delicious results." Although a few techniques are illustrated, this cookbook is, by no means, suitable for home cooks and certainly not inexperienced cooks. Michel Roux is no Julia Child.

The recipes assume familiarity with professional techniques. Although volume measurements are given, e.g., cups and tablespoons, metric weights are included and produce far more accurate results. The use of "a scant cup" implies, to me, that Roux never intended the chef/cook to measure rather than weigh ingredients.

Further, recipes use professional ingredients, such as leaf gelatin, seldom used by the home baker, and Roux does not provide suppliers or sources. Note: the Internet is a good resource for buying these uncommon ingredients. A few ingredients, such as clotted cream, probably require substitution by even the professional chef, but the recipes provide no suggestions or advice. As for candied mimosa balls used to decorate the mini croquembouche, I could find only 1 source on the Internet. They are made in Toulouse, France, and sell for $11.00 a quarter ounce!

Big technical problems: the binding and printing. A quality cookbook should not fall apart after a few uses. The publisher has a serious problem with the binding. Also, text should not be written on photos as on page 163. It is illegible.

Overall, if one has the skills and experience to deal with Roux's recipes, I do think that this book presents a delicious array of desserts to please most palates. ( )