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The Roux Brothers on Patisserie
 
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The Roux Brothers on Patisserie (Paperback)

by Albert Roux (Author), Michel Roux (Author)
5.0 out of 5 stars  See all reviews (6 customer reviews)

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Product details

  • Paperback: 253 pages
  • Publisher: Little, Brown; New edition edition (9 Sep 1993)
  • Language English
  • ISBN-10: 0316905593
  • ISBN-13: 978-0316905596
  • Product Dimensions: 24.4 x 18.8 x 2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon.co.uk Sales Rank: 152,448 in Books (See Bestsellers in Books)

    Popular in this category:

    #12 in  Books > Food & Drink > Food Writers > Albert & Michel Roux

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Product Description

Review

'This is the definitive guide to Patisserie. A book full of riches; professionals and beginners alike will find it an inspiration and from it will learn all there is to know about this noble craft' - Jean Millet


Product Description

Michel and Albert Roux are a culinary legend. In this book they turn their attention to the French art of Patisserie, pooling half a century of their collective knowledge and experience to create, not a general cookery book, but a culinary bible. The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection, achieving results once within the realm of only the professional chef. With practical advice, tips and hints, the authors set out the various pastry, sponge and dough bases used for desserts and breads, and the creams and fruit-flavoured sauces that complement them. The main recipe section comprises Cold desserts and sweets, Hot desserts and sweets, Hot and cold fruit tarts, Ice creams and sorbets, Petits fours and canapes and finally Cakes. Each recipe lists the equipment needed and provides practical advice on preparation, with hints on presentation, storage and freezing. Finally, the Roux brothers reveal the techniques behind their spectacular, decorative sugar work.
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Customer Reviews

6 Reviews
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Average Customer Review
5.0 out of 5 stars (6 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
35 of 37 people found the following review helpful:
5.0 out of 5 stars Indispensible for any aspiring or experienced pastry chef, 6 Oct 2001
By Adam Ventress "musiccrazy" - See all my reviews
(REAL NAME)      
Forget Jamie Oliver, forget Ainsley Harriott, forget Nigella Lawson, and all of those tv 'celebrity chefs', these are the real deal; brilliant chefs who have worked incredibly hard over many years building their reputation with amazing skill, unstinting work and a genuine love of their art, not by being matey or glamorous in front of a camera for a couple of years.
For anyone who wants to be a pastry chef, or who is interested in cooking to this standard at home this will be an invaluable addition to your bookshelves. There is a sound grounding in some of the basics of Patisserie such as doughs and pastries, and an exquisite collection of recipes covering classic French desserts and sweets and the Roux brothers' own innovations and ideas from their years of experience. The recipes are not necessarily there to be exactly copied,although they certainly could be, but can be used to give ideas to stimulate one's own imagination, and to teach important principles and techniques.I have personally found it very helpful in each of these ways.
The dishes are, of course, beatifully presented, as is the book itself, a genuine professional cookbook from two genuine, brilliant chefs.
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10 of 11 people found the following review helpful:
5.0 out of 5 stars Baking 101, 14 Jan 2006
By A Customer
French living in Britain, I occasionally crave for French pastry cakes. This is the only book I have come across which will allow me to come close to professional finish without fuss. The explanations are clear and easy to follow and all the recipes I have tried have been very, very nice indeed. Do not let the more complex recipes put you off, this THE BOOK for all your basic needs too.
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9 of 10 people found the following review helpful:
5.0 out of 5 stars Brilliant for profesionals., 19 Jun 2001
By A Customer
I borrowed this book from a friend and I was very reluctant to return it. As a keen pastry maker i found this book very exiting. Its full of old and new ideas. It has very good tecnique advise ,for profesionals and beginners. Amazon.com sells it with a discount Im definatly going to buy it. Its usefull for reference and advise throughout patisserie and confectionary. definatly a must.
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Most Recent Customer Reviews

5.0 out of 5 stars Best of French
Every recipe is very well explained, and the photos are beautifully produced. Anyone with a basic cooking know how can produce the recipes from this book. Read more
Published 3 months ago by R. Webb

5.0 out of 5 stars Excellent Addition to any cook book collection
I bought this book expecting it to be full of idea's that I would never be able to achieve but could look at and aspire to, how wrong I was, this book is full of step to step... Read more
Published on 22 Jun 2007 by Adomestikgoddess

5.0 out of 5 stars French Geniuses!
If you are looking for a recipe book for all the best desserts, dont look any further, one of the best books i have in my collection and many pastry chefs i no , use this book. Read more
Published on 6 Sep 2006 by Mrs. J. Jones

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