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Pastry: Savoury and Sweet Paperback – Illustrated, 7 May 2010
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'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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Top Customer Reviews
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.
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!
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 ›
It’s been one of my godsends, because my previous attempts at pastry often had pretty indifferent results, usually tending to be stodgy affairs, and I was always a bit ashamed of them.
My heart sank, on first reading, that I ought to be using flour called “Type 45” or “Type 55” – but apparently, that’s only to do with the amount of ‘ash’ left from a particular flour after it’s been burned off ( I should have been able to figure that out without looking it up, judging from some of my previous creations!).
Well, fear not. Ordinary plain flour off the supermarket shelf will do very well for a Type 45. If you want a slightly more flexible pastry, say for deep fill pastries, use half plain flour and half 00 pasta flour. That might make Michel Roux wince, but it works well in this house.
Type 55 flour is just ordinary strong bread flour.
We are guided through, step by step, on how to make the different types of shortcrust pastry, whether a delicate pate brisee or a flan pastry, We’re taught how to make enriched, sweet pastries, puff pastry , raised pie pastry, even Filo and Choux.. plus all the different types of dough – croissant, brioche, pizza.
All the different methods are accompanied by stacks of recipes appropriate to the type of pastry, both savoury dishes and sweet delights.
In addition, at the back of the book is a bonus: The Basics, its called – if you don’t know your béchamel from your béarnaise, this will show you how to make many of the different, basic sauces.
I love this book. If this book can teach me how to make decent pastry, it can teach anybody.
Most Recent Customer Reviews
The great master at work and the recipes really do work for the home chefPublished 2 months ago by Tony
Great book; arrived earlier than expected and good quality packing - recipes are all easy to understand and followPublished 2 months ago by KS
Bought this as a little something to give to my other half who is also in the Catering industry...I honestly wish I had bought myself one of these also as I really want to use this... Read morePublished 6 months ago by Sophie Bevan
Excellent book if you want a professional approach to pastry. Very clear book from the professionals. RecommendedPublished 9 months ago by Rex
I got rid of this as majority of the recipes were too fancy and about every day bakingPublished 11 months ago by Matthew's mum