Stunning photography of the recipes--which were collected from the BBC's Good Food Magazine--make the food come alive so you can almost smell the smoke from the creme brulee and the flaming Cointreau of the crepes Suzettes.

Range is one of the book's strong points, with Yorkshire Curd Tart commanding just as much respect as Pavlova. More modern recipes are included--Coconut Cream with Malibu Fruits, Cappucino Cups, for example--but the real strength of the book is in the masterclasses which talk you through the classics. Gary Rhodes shows you how to make the most of your brulees; Michel Roux reveals the way to perfect souffleses every time, and other unnamed chefs talk you through everything from steamed puddings to pastry to ice cream. With many recipes that could be attempted by the beginner, but many more that even the most experienced chef will want to try, this is a book for anyone with a sweet tooth or a dinner party on the horizon. --Lucie Naylor