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Pastry [Illustrated] [Hardcover]

Michel Roux
4.8 out of 5 stars  See all reviews (30 customer reviews)

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Book Description

3 Oct 2008
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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Product details

  • Hardcover: 304 pages
  • Publisher: Quadrille Publishing Ltd (3 Oct 2008)
  • Language: English
  • ISBN-10: 1844006204
  • ISBN-13: 978-1844006205
  • Product Dimensions: 17.2 x 21.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Bestsellers Rank: 57,453 in Books (See Top 100 in Books)

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Product Description

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

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."

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.8 out of 5 stars
4.8 out of 5 stars
Most Helpful Customer Reviews
51 of 53 people found the following review helpful
5.0 out of 5 stars The Return of the Master 28 Oct 2008
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.
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28 of 29 people found the following review helpful
5.0 out of 5 stars A true pastry master class 26 Oct 2009
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!!
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18 of 19 people found the following review helpful
4.0 out of 5 stars Master at work 11 Mar 2009
Format:Hardcover|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.
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24 of 26 people found the following review helpful
5.0 out of 5 stars Simply the best 1 Feb 2009
Format:Hardcover|Verified Purchase
This is quite simply 'the' best book on pastries. Simple instructions. Well written. Good photogaphy. And, the recipes work, unlike some books I have. I can't recommend this book highly enough. You won't be disappointed.
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13 of 14 people found the following review helpful
5.0 out of 5 stars An Exceptional Treasure 2 Aug 2010
Format:Hardcover|Verified Purchase
I find Pastry to be an incredible book: easy to follow instructions, step by step pictures for each type of pastry, each recipe presents a picture of the final product so one can aim for same level of presentation, reliable & the most delicious recipes.

The book is organised by the various pastry types, so for example the chapter "Puff Pastry" commences with a photographic step by step how to make the pastry, then followed by recipes based on puff pastry, like Spinach & Pear Turnovers with Parmesan Sauce.

The recipes are time consuming to make (I would not have expected any other at this great Chef's level of expertise) but well worth the amazing results. It is taking cooking/baking a few levels up. I have made the profiteroles and Mr Roux' version of Beef Wellington ("fillet of beef in a pastry crust"); both were absolutely delicious, a very very special treat. The pastry for the Wellington, I must comment, was out of this world, I have never tasted anything like that anywhere before.

I would think this book is more for the keen baker/cook, not for the faint hearted :) purely due to the amount of time and many stages required to make/assemble the dish/recipe. However it is so simple to follow (and the pictures so tempting) I am sure anyone could create these magnificent creations with a bit of patience and motivation.

Highly recommended, a classic book which I will keep on using forever.
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4 of 4 people found the following review helpful
5.0 out of 5 stars One of the great little cook books 9 Oct 2010
By Peter
Format:Hardcover
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 and instruction and then provides recipes for using the pastry.

A couple of observations. First, not surprisingly given the subject matter, he has duplicated some recipes from "Eggs". Secondly, the oven temperatures appear a bit low for many of the recipes (for example, 180 degrees for puff pastry). Finally, he doesn't provide any compromises in terms of using a food processor to make the initial dough everything is mixed by hand. It would have been helpful if, whenever possible, Michel Roux had made an aside in the text on when and how a food processor could have used.

Even with these issues, it is a great little (A5 sized) cook book. His definition of pastry extends to croissant (possible) and brioche (stretching the definition). Do the recipes work? Yes. I have made the pate sable, brisee, puff pastry, pizza dough, croissant and brioche from this book and they all worked subject to adjusting the temperatures.

The additional recipes are what make this such a great book. His chicken pie is wonderful, as his beef pie. Similarly the mince pies are unlike anything you can buy in any store - they never last more than a day in our house. Just don't make the bacon wrapped brioche unless you want to gain about five pounds in weight in one Sunday morning brunch!
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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 16 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 on 31 Mar 2012 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 on 3 Jun 2011 by scotty
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.
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.
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 best book on pastry so far
this is one of the best books on the subject; clearly illustrated step by step instruction make it easy to follow the recipes. Read more
Published on 7 Aug 2010 by g_food
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