New in paperback, this book from master chef Michel Roux dispels the myth that pastry making is complicated and beyond the reach of most cooks. 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 superb recipes. Divided into 10 chapters, 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 tips for perfect results. There are 100 recipes, beautifully photographed by Martin Brigdale, ranging from classics, such as Quiche Lorraine, Classic Pizza, Fillet of Beef in a Brioche Crust, Apple Tart, Pecan Pie, to contemporary approaches to canapes, seafood pastries and filo croustades. Classic recipes are given a modern twist while orginal 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
'If you're daunted by making your own pastry, here's the book to quell your fears' --- BBC Good Food Magazine
'If you want a practical, transportable, clear introduction to classical pastry making, this is a strong contender for your bookshelf. And its validity is boosted by a very competitive price tag' --- Caterer & Hotelkeeper
'From canapes to croissants, this tidy package covers it all in impeccable style and offers some inspiring new ideas, as well as tried and tested techniques for old favourites' --- French Magazine
'If you want a practical, transportable, clear introduction to classical pastry making, this is a strong contender for your bookshelf. And its validity is boosted by a very competitive price tag' --- Caterer & Hotelkeeper
'From canapes to croissants, this tidy package covers it all in impeccable style and offers some inspiring new ideas, as well as tried and tested techniques for old favourites' --- French Magazine
About the Author
At his renowned restaurant, The Waterside Inn at Bray, Michel Roux has held three Michelin stars for an astonishing 24 years. His career has been hugely successful ever since he opened his first restaurant, the highly acclaimed Le Gavroche in London, with his brother Albert. He holds countless other culinary honours, and he was awarded the OBE in 2002. He has appeared in two television series and written several successful books, including Eggs and Sauces, which won the Glenfiddich Visual Award and has sold over 400,000 copies. Author location: Oxfordshire
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Customer Reviews
Most Helpful Customer Reviews
16 of 16 people found the following review helpful
By P. Bulmer
Format:Paperback
I love this book and have cooked loads of the recipes - many are absolutely delicious, and I can particularly recommend the quiche lorraine and delicate sablees. I have however had a few problems with some of the recipes not being as "foolproof" as you'd hope: in some cases the quantities have to be amended to work properly which might just be a reflection of the fact that I'm using slightly different equipment for baking but it's still a bit vexing when things aren't cooking up as you'd hoped. Nonetheless, I'd buy it again if I lost my existing copy, and the reaction I get when I cook these recipes is always positive. It's particularly useful for the basics of how to make great pastry, which is probably why you'd want to buy it in the first place, and it really is foolproof when it comes to this.
12 of 12 people found the following review helpful
By J. Clarkson
VINE™ VOICE
Format:Paperback|Amazon Verified Purchase
I can cook and bake for a lot of people but I am so rubbish at pastry, this book really made me a pastry whiz. So easy to follow recipes, pastry as light as a feather, rich and crumbly and in some cases with a delicate crunch. Savoury and sweet pastry like you have never tasted before, everyone will marvel at your baking, and I have tried lots of books but this is THE BEST. Well worth the money especially if you like me had difficulty with pastry, but thank goodness no more!!
8 of 8 people found the following review helpful
By Rob Setford
Format:Paperback
I highly recommend this book. Not only are there written stages, there are step-by-step pictures to help you along. Truly showing how simple it can be, just with a little practice.
So if, like me you have avoided making your own and buy it. But would like to start and have no idea how, this could be the book for you. Written by Michel Roux, who has been described as The King of pastry. Who better to teach us all.
Admittedly I have yet to build up the courage to try out the filo pastry.
So if, like me you have avoided making your own and buy it. But would like to start and have no idea how, this could be the book for you. Written by Michel Roux, who has been described as The King of pastry. Who better to teach us all.
Admittedly I have yet to build up the courage to try out the filo pastry.
16 of 17 people found the following review helpful
Format:Paperback
This is a great size, has wonderful photos, and is in general a class act I'd recommend to anyone [Update 4.12: maybe not?]. However, I had to supplement the instructions on the choux pastry with some Internet research because the instructions were misleading. And since then, I've taken a look at other instructions within and note they're all written in the same way, so here's my warning:
In outlining a specific stage of preparation, I'd expect a professional to describe the desired state of the mixture first, and follow that with the approximate time required to reach that state, NOT vice-versa. With the choux pastry recipe, the stove-top mixing stage is outlined thus: "... stir continuously for about 1 minute to dry out the paste, then ...". For me, a novice at making choux pastry, this meant that appropriately dry or not, after about one minute of stirring, I started to be concerned about taking the mixture off the heat, and probably pulled it at a minute and a half or so. The bottom line being, of course, that for whatever reasons having to do with the specifics of my kitchen versus Mr. Roux's, the mixture was NOT dry enough, and my pastries failed. I would have approached it differently had the recipe been phrased "stir continuously until the paste appears quite dry -- a minute or more".
Fine, I had the misfortune of the choux pastry recipe being the very first recipe I tried from this book and as it turns out, that drying stage is crucial to the success of choux. Happily, the second recipe I tried was the pate brisee & potato pie and they were unbelievably delicious, so I'm far from having lost faith in this book, but I do approach the instructions with a wary eye.
Of course English is not Mr.... Read more ›
In outlining a specific stage of preparation, I'd expect a professional to describe the desired state of the mixture first, and follow that with the approximate time required to reach that state, NOT vice-versa. With the choux pastry recipe, the stove-top mixing stage is outlined thus: "... stir continuously for about 1 minute to dry out the paste, then ...". For me, a novice at making choux pastry, this meant that appropriately dry or not, after about one minute of stirring, I started to be concerned about taking the mixture off the heat, and probably pulled it at a minute and a half or so. The bottom line being, of course, that for whatever reasons having to do with the specifics of my kitchen versus Mr. Roux's, the mixture was NOT dry enough, and my pastries failed. I would have approached it differently had the recipe been phrased "stir continuously until the paste appears quite dry -- a minute or more".
Fine, I had the misfortune of the choux pastry recipe being the very first recipe I tried from this book and as it turns out, that drying stage is crucial to the success of choux. Happily, the second recipe I tried was the pate brisee & potato pie and they were unbelievably delicious, so I'm far from having lost faith in this book, but I do approach the instructions with a wary eye.
Of course English is not Mr.... Read more ›
4 of 4 people found the following review helpful
By Gedil
Format:Paperback|Amazon Verified Purchase
Pastry: Savoury and Sweet A fantastic book from the master of pastry love it got it 2 weeks ago and its brill still trying to master the different forms of pastry baking but its so easy to follow with full instructions you wont be sorry if you buy the book believe me.
4 of 4 people found the following review helpful
Format:Paperback
When this book arrived I was surprised (pleasantly, actually) by how small it is - which is much better than those great big cook books that I have so many of! Michel of course is the ultimate expert in pastry - and his book shows that, but he has written it in a warm and accessible way. I have made several of the recipes (I am a chef by trade) and found the recipes easy to follow, with reasonable success - I just need to practice more! A wonderful book and a must-have for anyone that likes to cook pastry. You'll be surprised by some of the recipes (like cornish pasties) because you wouldn't imagine a french chef making those! I'll be trying those next week!
2 of 2 people found the following review helpful
Format:Paperback
Cookery books appear in a more or less continuous deluge. Few are much good. Here, by a top professional chef is an exceptionally valuable book on one of the most difficult branches of cooking - making pastry. Michel Roux tells you how to do it and describes dozens of wonderful dishes based on pastry. All keeen cooks should have this book.
Patrick Taylor
Patrick Taylor
1 of 1 people found the following review helpful
By Eiain
Format:Paperback
I love this book, even though when I first opened it I was scared, as all looked a little on the complicated side. However, after taking a breath or two, I started at the beginning and worked my way through it, and it was one of the best things that I had done. All my creations were perfect. This book takes you to new levels on pastry, and once you have committed to making these things, pastry any other way will never be good enough.
Most Recent Customer Reviews
5.0 out of 5 stars
basis for know what to do
tips to do the ting right and taste that show off , knowlage that beeing used here shows off, mutch to learn and can not wait to eat this resepies and thy to make the next
Published 19 days ago by odd lie
5.0 out of 5 stars
if you have the time
It's years since I made puff pastry, but after trying some of the sisper recipes, it is fun to start again although I shall mostly use this in winter!
Published 28 days ago by grace jackman
5.0 out of 5 stars
Excellent
Definitely recommend. My son is studying to be a pastry chef & he loves this book! He's come up with all sorts of yummy things.
Published 1 month ago by Rachael
5.0 out of 5 stars
michel roux
Seriously good book on making different pastries. Easy to follow recipes, well illustrated. The lemon meringue pie is absolutely delicious
Published 2 months ago by Andrea
5.0 out of 5 stars
POASTRY
ANOTHEDR BOOK WRITTYEN BY THR ROUX FAMILY ALOT OF GOOD TIPS EXCENTLY WRITTEN DGOOD DEMONSTRATIONS T LOVELY BOOK WORTH EVERY PENNY PAID
Published 2 months ago by Wendy Barrett
4.0 out of 5 stars
Game pie mould and pithiviers marker
Hello I was just wondering where I can get a pithiviers marker and a pie game which Michel Roux used in his pastry book. Read more
Published 2 months ago by Shona
5.0 out of 5 stars
Amazing!!
This book has simple to follow instructions and has an air of romance about it I can just imagine him in his kitchen the sun shining through the window and the aroma of sweet... Read more
Published 3 months ago by jannine
5.0 out of 5 stars
A must have book
I bought this copy for a friend and it has helped her overcome her fear of pastry. The recipes are clear and easy to follow with lots of really helpful pictures. Read more
Published 3 months ago by Pauline Moulsdale
5.0 out of 5 stars
mmm!
good clear comprehensive book going through a range of pastries and the techniques needed and followed by savoury and sweet . Read more
Published 3 months ago by Ms. C. K. Hoare
5.0 out of 5 stars
exciting book
step by step easy to follow instructionsa, alot of baking knowledge inside, clear instructions and good recipes, recommended for every keen baker.
Published 3 months ago by evita
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