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Pastry Hardcover – Illustrated, 3 Oct 2008

4.8 out of 5 stars 36 customer reviews

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Product details

  • Hardcover: 304 pages
  • Publisher: Quadrille Publishing Ltd; 01 edition (3 Oct. 2008)
  • Language: English
  • ISBN-10: 1844006204
  • ISBN-13: 978-1844006205
  • Product Dimensions: 16.3 x 2.7 x 21.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Bestsellers Rank: 359,695 in Books (See Top 100 in Books)

Product Description

Review

"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

Review

"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."

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Customer Reviews

4.8 out of 5 stars
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Top Customer Reviews

Format: Hardcover
Oh, at last, Michel's definitive text on pastry. And that's just what it is. A joy from start to finish, with absolutely scrumptious, classy recipes, alongside authoritative, yet accessible techniques on making pastry, including two kinds of puff: classic and rough, depending on what time you have. If you lack self-belief in the pastry-making department, this soon-to-be cookbook classic will arm you with all the confidence and skills you need.
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Format: Hardcover
Having recently tried to expand my culinary learning, I have been trying to learn the art of pastry. I have many cookery books and thousands of recipes requiring pastry of some sort. Whilst many of the recipes have been successful, the art of pastry making and cooking has sometimes met some problems. With this in mind I purchased Michael Roux's pastry and I have not stopped making pastry since. The recipes contained within are great, but the key to this book and here others have failed in my opinion is preparing and making the pastry with the right ingredients, the right amounts, the right techniques and at the right times.

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!!
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Format: Hardcover Verified Purchase
One of the best books I have bought in recent years. Packed with great photography and clear on instructions.
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.
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Format: Hardcover Verified Purchase
This is quite simply 'the' best book on pastries. Simple instructions. Well written. Good photogaphy. And, the recipes work, unlike some books I have. I can't recommend this book highly enough. You won't be disappointed.
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Format: Hardcover Verified Purchase
I find Pastry to be an incredible book: easy to follow instructions, step by step pictures for each type of pastry, each recipe presents a picture of the final product so one can aim for same level of presentation, reliable & the most delicious recipes.

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.
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Format: Hardcover
One of the best cook books I have ever bought. It is a brilliant guide: it is easy to follow; clearly illustrated and covers everything to do with the subject.
Beyond that, Michel Roux just wants you to have a go and shares the information that will enable you to do that.
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Format: Hardcover
This is a great cook book. Its title is a misleading, but it follows on from Sauces and Eggs. Michel Roux sets out how to make a variety of different pastries with great pictures and instruction and then provides recipes for using the pastry.

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!
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