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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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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.
After training with Michel Roux Jr it's nice to have a book in the house to be able to use and look at for quick recipes and hints/tips. I would definitely recommenced this to fellow Chef's or Foodies alike!
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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