This new book from master chef Michel Roux, dispels the myth that pastry making is complicated and beyond the reach of most chefs. Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with an inspiring collection of easy recipes. Divided into 10 chapters, each focusing on a particular type of dough, each one opens with a detailed step-by step technique spread with tips on perfect results. There are chapters on shortcrust, puff, brioche, croissant, choux and filo amongst others and each chapter has both savoury and sweet recipes using the basic dough with plenty of tops for perfect results.There are 100 recipes ranging from classics such as Quiche Lorraine, Classic Pizza, Fillet of Beef in a Brioche Crust, AppleTart, Pecan Pie, to contemporary approaches to canapes, seafood pastries and filo croustades. Classic recipes are given a modern twist while original recipes boast new combinations of flavours or a lighter, simpler style of cooking. Those who choose to buy their pastry rather than make it can still enjoy the recipes.
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Review
"All you'll ever need to know about pastry.... if you want a practical, transportable, clear introduction to classical pastry making, this is a strong contender for your bookshelf." -- Caterer & Hotelkeeper, 30th October 2008
"If you are daunted by making your own pastry, here's the book to quell your fears. Michel Roux, the legendary chef, explains the basics from shortcrust to choux pastry in simple-to-follow steps." -- BBC Good Food Magazine, November 2008
"If you are daunted by making your own pastry, here's the book to quell your fears.... it explains the basics from short crust to choux pastry in simple-to-follow steps."
-- BBC Good Food Magazine, November 2008
"If your daunted by making your own pastry, here's the book to quell your fears. Michel Roux... explains the basics from shortcrust to choux pastry in simple-to-follow steps." -- BBC Good Food Magazine, 1st November 2008
"Michel Roux's latest offering is chock full fo delicious recipes, some of which might be challenging, but it feels achievable thanks to his simple and straightforward approach."
-- French Magazine, November 2008
"Michel Roux's latest offering is chock full of delicious recipes, some of which might be challenging, but it feel achievable thanks to his simple and straightforward approach."
-- French Magazine, November 2008
"This compact manual from the renowned French chef explores the basic pastry preparations as well as more advanced constructions like croissants and gateau St. Honore." -- Restaurant Magazine, October 2008
"This compact menu from the renown French chef explains the basic recipe preparations, as well as more advanced constructions like gateau and Gateau St Honore." -- Restauarant Magazine, October 2008
"This compact menu from the renowned French Chef explores the basic recipe preparations, as well as more advanced constructions liek croissants and Gateau St Honore." -- Restaurant Magazine, October 2008
"This publication draws on Michel's wealth of specialist knowledge, dealing with each type of dough separately through step by step instruction." -- YES CHEF! Magazine, October 2008
"If you are daunted by making your own pastry, here's the book to quell your fears. Michel Roux, the legendary chef, explains the basics from shortcrust to choux pastry in simple-to-follow steps." -- BBC Good Food Magazine, November 2008
"If you are daunted by making your own pastry, here's the book to quell your fears.... it explains the basics from short crust to choux pastry in simple-to-follow steps."
-- BBC Good Food Magazine, November 2008
"If your daunted by making your own pastry, here's the book to quell your fears. Michel Roux... explains the basics from shortcrust to choux pastry in simple-to-follow steps." -- BBC Good Food Magazine, 1st November 2008
"Michel Roux's latest offering is chock full fo delicious recipes, some of which might be challenging, but it feels achievable thanks to his simple and straightforward approach."
-- French Magazine, November 2008
"Michel Roux's latest offering is chock full of delicious recipes, some of which might be challenging, but it feel achievable thanks to his simple and straightforward approach."
-- French Magazine, November 2008
"This compact manual from the renowned French chef explores the basic pastry preparations as well as more advanced constructions like croissants and gateau St. Honore." -- Restaurant Magazine, October 2008
"This compact menu from the renown French chef explains the basic recipe preparations, as well as more advanced constructions like gateau and Gateau St Honore." -- Restauarant Magazine, October 2008
"This compact menu from the renowned French Chef explores the basic recipe preparations, as well as more advanced constructions liek croissants and Gateau St Honore." -- Restaurant Magazine, October 2008
"This publication draws on Michel's wealth of specialist knowledge, dealing with each type of dough separately through step by step instruction." -- YES CHEF! Magazine, October 2008
Review
"This compact menu from the renowned French Chef explores the basic recipe preparations, as well as more advanced constructions liek croissants and Gateau St Honore."
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Customer Reviews
Most Helpful Customer Reviews
51 of 53 people found the following review helpful
By K. Johnston
Format:Hardcover
Oh, at last, Michel's definitive text on pastry. And that's just what it is. A joy from start to finish, with absolutely scrumptious, classy recipes, alongside authoritative, yet accessible techniques on making pastry, including two kinds of puff: classic and rough, depending on what time you have. If you lack self-belief in the pastry-making department, this soon-to-be cookbook classic will arm you with all the confidence and skills you need.
28 of 29 people found the following review helpful
By Matts Cotty
Format:Hardcover
Having recently tried to expand my culinary learning, I have been trying to learn the art of pastry. I have many cookery books and thousands of recipes requiring pastry of some sort. Whilst many of the recipes have been successful, the art of pastry making and cooking has sometimes met some problems. With this in mind I purchased Michael Roux's pastry and I have not stopped making pastry since. The recipes contained within are great, but the key to this book and here others have failed in my opinion is preparing and making the pastry with the right ingredients, the right amounts, the right techniques and at the right times.
Spend a little time sourcing your ingredients (good 45 flour, low water content butter), then follow his tips and tricks and you too will enjoy mouth watering pastry dishes.
Scared of pastry?? You won't be after trying this!!
Spend a little time sourcing your ingredients (good 45 flour, low water content butter), then follow his tips and tricks and you too will enjoy mouth watering pastry dishes.
Scared of pastry?? You won't be after trying this!!
18 of 19 people found the following review helpful
By M. CHEAH
Format:Hardcover|Amazon Verified Purchase
One of the best books I have bought in recent years. Packed with great photography and clear on instructions.
Certainly debunked the mysteries about making basic and flavoured pastries.
Recipes get progressively more challenging but the basic principles of pastry making forms the foundations. Tried some of the recipes and turned out to be quite successful.
A definite bible to my collection of cooking books.
Certainly debunked the mysteries about making basic and flavoured pastries.
Recipes get progressively more challenging but the basic principles of pastry making forms the foundations. Tried some of the recipes and turned out to be quite successful.
A definite bible to my collection of cooking books.
Most Recent Customer Reviews
5.0 out of 5 stars
Michel Roux Pastry
Best pastry book I have ever bought highly recommended Brilliant Have made some of michel rouxs recipe's told in simple form not complicated
Published 2 months ago by Mr. P. J. Moore
5.0 out of 5 stars
The best
If you try any of this pastries you will never try a different recipe,the Cornish pasties are to die for. Read more
Published 13 months ago by NINA B
5.0 out of 5 stars
Not so much a cook book but an education!
This has to be the best cookbook I've ever ever bought. I've tried most of the pastry recipes now and they are just so - darn - good! Read more
Published 24 months ago by J. Scott
5.0 out of 5 stars
Mums want it!
My Mum asked me to get her this book and shes no amatuer in the kitchen either!
All i can say is if Mums love it, whats more convincing than that.
All i can say is if Mums love it, whats more convincing than that.
Published on 2 May 2011 by Rarechick
5.0 out of 5 stars
Beguiling.
As always, the love of craft and art is written about, and demonstrated with sublime skill, as is the case with all members of the Roux family.
Inspirational and moving.
Inspirational and moving.
Published on 8 Feb 2011 by Paul
4.0 out of 5 stars
Very good but short on technique
This is a very good book; not excellent. The recipes are very interesting and well chosen. In addition the pictures give a very accurate impression of what you are aiming for. Read more
Published on 2 Jan 2011 by Robert Greaves
3.0 out of 5 stars
more instructions please
I completely agree with other 3 star reviews. It is a very good-looking book but unfortunately has luck of basic instructions that are essential for any home baker. Read more
Published on 8 Dec 2010 by A. Kaplan
5.0 out of 5 stars
Awesome
Great Book, and in great condition, ever since my purchase I have been making pastry from scratch, and i'm planning a trip to France immediately.
Published on 29 Nov 2010 by Christopher Lineberger
3.0 out of 5 stars
more intructions please
I only gave a shot to a couple of recipes but was very dissapointed that mr. roux forgot to give basic instructions ... Read more
Published on 15 Oct 2010 by Patu
5.0 out of 5 stars
One of the great little cook books
This is a great cook book. Its title is a misleading, but it follows on from Sauces and Eggs. Michel Roux sets out how to make a variety of different pastries with great pictures... Read more
Published on 9 Oct 2010 by Peter
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