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Pastry: Savoury and Sweet [Illustrated] [Paperback]

Michel Roux
4.7 out of 5 stars  See all reviews (81 customer reviews)
RRP: £9.99
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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.

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Product details

  • Paperback: 304 pages
  • Publisher: Quadrille Publishing Ltd (7 May 2010)
  • Language: English
  • ISBN-10: 1844008274
  • ISBN-13: 978-1844008278
  • Product Dimensions: 16.2 x 2.3 x 21 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (81 customer reviews)
  • Amazon Bestsellers Rank: 12,460 in Books (See Top 100 in Books)

More About the Author

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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

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
23 of 23 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.
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16 of 16 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!!
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13 of 13 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.
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7 of 7 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!
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5 of 5 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!
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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.
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32 of 37 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.
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Most Recent Customer Reviews
5.0 out of 5 stars Michel Roux, Pastry
Excellent book if you want a professional approach to pastry. Very clear book from the professionals. Recommended
Published 1 month ago by Rex
1.0 out of 5 stars Don't buy if you want simple every day recipes
I got rid of this as majority of the recipes were too fancy and about every day baking
Published 3 months ago by Matthew's mum
5.0 out of 5 stars Five Stars
Great book :-)
Published 5 months ago by Rose
5.0 out of 5 stars Five Stars
Love it easy to use
and work out great
Published 6 months ago by julie
4.0 out of 5 stars Great book
Excellent book really like the recipes and they work. This is a book that you will use on a regular basis.
I find this one of his best books. Read more
Published 7 months ago by S. R. Liveley
4.0 out of 5 stars But brilliant results.
Hmm. Made a couple but a lot of faff in the recipes. But brilliant results.
Published 9 months ago by Daniel Jones
5.0 out of 5 stars Five Stars
Brilliant as always from the old boy!
Published 9 months ago by Fatboi-Lite
4.0 out of 5 stars Great pastry book
Great book with many inspiring baking recipes. Basic pastries with many variants. Have tested quite a few with good result. Read more
Published 9 months ago by dragonfly2012
5.0 out of 5 stars Pastries and deserts by Michel Roux Snr
Superb book covering all the execution details of making pastries and then provides wonderful recipes
Published 9 months ago by Clive
5.0 out of 5 stars Five Stars
fine and interesting
Published 10 months ago by SK
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