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Pastry: Savoury and Sweet Paperback – Illustrated, 7 May 2010

4.7 out of 5 stars 89 customer reviews

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Product details

  • Paperback: 304 pages
  • Publisher: Quadrille Publishing Ltd; 01 edition (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 (89 customer reviews)
  • Amazon Bestsellers Rank: 105,935 in Books (See Top 100 in Books)

Product Description

Review

'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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Customer Reviews

Top Customer Reviews

Format: Paperback
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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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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Format: Paperback
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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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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Format: Paperback
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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Format: Paperback Verified Purchase
This wipeable, softback book is slightly bigger than A5 size, and about an inch thick, an ideal size to live on my kitchen windowsill as a working ‘go to’ book for pastry dishes.
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.
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