Sign in to turn on 1-Click ordering.
Trade in Yours
For a 0.57 Gift Card
Trade in
More Buying Choices
Have one to sell? Sell yours here
Sorry, this item is not available in
Image not available for
Image not available

Tell the Publisher!
Id like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Pastry: Savoury and Sweet [Illustrated] [Paperback]

Michel Roux
4.7 out of 5 stars  See all reviews (64 customer reviews)
RRP: 9.99
Price: 4.99 & FREE Delivery in the UK on orders over 10. Details
You Save: 5.00 (50%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
In stock.
Dispatched from and sold by Amazon. Gift-wrap available.
Want it tomorrow, 29 July? Choose Express delivery at checkout. Details
Trade In this Item for up to 0.57
Trade in Pastry: Savoury and Sweet for an Amazon Gift Card of up to 0.57, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Book Description

7 May 2010
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.

Special Offers and Product Promotions

  • KenwoodFind blenders, mixers, food processors and all the gadgets a budding chef needs in the Kenwood Store.

Frequently Bought Together

Pastry: Savoury and Sweet + Desserts + Sauces: Savoury and Sweet
Price For All Three: 25.97

Buy the selected items together
  • Desserts 10.49
  • Sauces: Savoury and Sweet 10.49

Customers Who Bought This Item Also Bought

Product details

  • Paperback: 304 pages
  • Publisher: Quadrille Publishing Ltd (7 May 2010)
  • Language: English
  • ISBN-10: 1844008274
  • ISBN-13: 978-1844008278
  • Product Dimensions: 2.3 x 16.2 x 21 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (64 customer reviews)
  • Amazon Bestsellers Rank: 7,870 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, and more.

Product Description


'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

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

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

Most Helpful Customer Reviews
21 of 21 people found the following review helpful
4.0 out of 5 stars Really good but... 25 July 2010
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.
Was this review helpful to you?
14 of 14 people found the following review helpful
5.0 out of 5 stars One of the best books on the market 24 July 2010
By J. Clarkson VINE VOICE
Format:Paperback|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!!
Comment | 
Was this review helpful to you?
9 of 9 people found the following review helpful
5.0 out of 5 stars Making pastry, where to start. 7 Mar 2011
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.
Comment | 
Was this review helpful to you?
5 of 5 people found the following review helpful
5.0 out of 5 stars pastry 25 Jan 2011
By Gedil
Format:Paperback|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.
Comment | 
Was this review helpful to you?
5 of 5 people found the following review helpful
5.0 out of 5 stars Mmmmm Mmmmmmm 9 Oct 2010
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!
Comment | 
Was this review helpful to you?
3 of 3 people found the following review helpful
By Mavis
Format:Paperback|Verified Purchase
I was pleasantly surprised by this book. I was expecting a how-to book of techniques only. Not only is the book that but it's also a recipe book but it's not just a recipe book it's your mum in book form willing you on, telling you the shortcuts and how to get the pastry perfect. It's also got information on sauces and all the different types of pastry you can imagine. This book took the panic out of pastry for me and I am no longer ashamed of my choux :-)

I gave this book five stars because it has everything a serious baker/pastry chef needs no matter what level they are starting at and some tasty recipes to experiment with too. It was a very interesting read and the pictures were superb!
Comment | 
Was this review helpful to you?
26 of 30 people found the following review helpful
2.0 out of 5 stars Approach with caution! 23 Jan 2012
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 ›
Comment | 
Was this review helpful to you?
Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Very good recipe book, you love sweets and making them then this book is for you.
Published 5 days ago by ashley
5.0 out of 5 stars Five Stars
A MUST-HAVE for those who love making pastries
Published 13 days ago by SARA
5.0 out of 5 stars cookbook
Published 24 days ago by mrs carole a peters
5.0 out of 5 stars fabulous if you want a good read good recipes all work very well
Fabulous, fabulous if you want a good read good recipes all work very well.
Published 27 days ago by snoozy
5.0 out of 5 stars Roux
It's Roux...what else do you need to say. Excelent recipes, well explained, beautiful presentation...I recomend all is books. Thank you Mr. Roux.
Published 1 month ago by P.Alves
5.0 out of 5 stars Very good
He is a fantastic chef. I definitely recommend this book. Recipes are great and they are very easy to follow.
Published 1 month ago by Roya
5.0 out of 5 stars fantastic book
I really cannot cook and have tried so many cookbooks. I wanted to make a tart tatin after eating one in france. Read more
Published 2 months ago by Nellie
5.0 out of 5 stars My pastry Bible
I am a self taught pastry chef and of course mr Roux is my hero. This book offered some great advice and give me lots of new ideas. Read more
Published 3 months ago by Anthony Mark Walton
5.0 out of 5 stars A reference to have
Gives on the real basics on pastry making, you'll know how to make the right pastry for any dish. I would highly recommend this book, especially for the price. Read more
Published 3 months ago by Avatar1024
5.0 out of 5 stars wonderful book
I absolutely love this book, it is very thorough yet easy to understand with plenty of great pictures. It will be heavily used over the years.
Published 4 months ago by Mrs Rosalind Matthews
Search Customer Reviews
Only search this product's reviews

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
First post:
Prompts for sign-in

Search Customer Discussions
Search all Amazon discussions

Look for similar items by category