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|buy=No

|borrow=Yes

|pages=256

|publisher=Little, Brown

Have I ever made the raspberry soufflé? No, I haven't. Somehow I feel as though it might take something away from that wonderful meal at The Waterside all those years ago.

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|name=dwillbourn

|verb=said

An Ok book wasn't quite what I had expected but have great respect for the brother's skills !!

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|comment= Ive just been looking for my favourite choc sauce recipe on the web and i came across this page. I find the comment by dwillbourn very amusing and i thought i had to reply. Although this book is on sale to the general public this book is obviously made for chefs and proffesionals, i find it annoying that people such as this can complain about the complexities of this book, you dont walk into your local book shop and pick up an advanced book of presision engineering and expect to understand much of what you are reading, in the same way this is what this person does not seem to grasp, to be a chef takes a lot of years of hard work and requires an immense amount of technical ability if you want to be as good as these guys, the assumption that any old tom, dick or harry can make things like a cardinal gateaux or a harlequined souffle is laughable, my suggestion to dwiilbourne is that if you want to know how to be a patissiere you really do need to go to france and train as a chef, otherwise leave the technical stuff to us and dont complain when you find a book that is well out of your depth.

Darren Webb(chef)

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