Pastry Hardcover – Illustrated, 3 Oct 2008
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|Hardcover, Illustrated, 3 Oct 2008||
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"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
"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."See all Product Description
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Top Customer Reviews
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!!
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.
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.Read more ›
Beyond that, Michel Roux just wants you to have a go and shares the information that will enable you to do that.
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!
Most Recent Customer Reviews
I bought this as a gift for a professional chef at a rather fancy restaurant, and he loves it.Published 7 months ago by Anthony Lauder
Fabulous recipes, ideas from one of the best. Highly recommend, trustworthy seller, superfast shipping.Published 10 months ago by Mrs. G. C. Jenkins
Made a beautiful a chocolate tart today for the first time using the recipe for Pâte Sablée from Michel's Pastry book and Ganache recipe from William Curley, amazing and... Read morePublished 19 months ago by Aaron :)
Cannot wait to try some of these recipes, they make your mouth water just looking at them. Very helpful it shows you what to do which is good for me , As im not wery good at... Read morePublished 23 months ago by lynn
fantastic selection for beginners and the more experienced
clear easy to follow recipies that work. Read more
Best pastry book I have ever bought highly recommended Brilliant Have made some of michel rouxs recipe's told in simple form not complicatedPublished on 15 Mar. 2013 by Mr. P. J. Moore
If you try any of this pastries you will never try a different recipe,the Cornish pasties are to die for. Read morePublished on 31 Mar. 2012 by NINA B
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 morePublished on 3 Jun. 2011 by scotty