The Roux Brothers on Patisserie: Pastries and Desserts from 3 Star Master Chefs Hardcover – 1 Oct 1986
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Top Customer Reviews
For anyone who wants to be a pastry chef, or who is interested in cooking to this standard at home this will be an invaluable addition to your bookshelves. There is a sound grounding in some of the basics of Patisserie such as doughs and pastries, and an exquisite collection of recipes covering classic French desserts and sweets and the Roux brothers' own innovations and ideas from their years of experience. The recipes are not necessarily there to be exactly copied,although they certainly could be, but can be used to give ideas to stimulate one's own imagination, and to teach important principles and techniques.I have personally found it very helpful in each of these ways.
The dishes are, of course, beatifully presented, as is the book itself, a genuine professional cookbook from two genuine, brilliant chefs.
The book is based on the exercise books which the Roux brothers kept when they were apprentices and later in the grand private houses and restaurants where they worked. There are all those hints and tips which make the difference when you're preparing these classical dishes. I'll mention at this point one of the quibbles which I have with this book. The titles of the dishes are all in French, followed by an English translation. In a book written entirely in English this seems to me to be an unnecessary affectation.
This is not a book for the slap-dash. It's a book for people who follow recipes precisely - you're even instructed exactly how much butter you should use when you grease a baking sheet, although you are allowed to use a copper-bottom stainless steel pan if you don't have a copper pan! When salt is used you might not be told how many grains to use, but you will certainly be told how many grams.
The recipes begin with the basics which will form the foundation of recipes later in the book. I'd never realised how many different types of pastry there are - but that's not surprising when you're lazy like me and buy it from the freezer cabinet at the supermarket.Read more ›
Most Recent Customer Reviews
An excellent book if you want a more serious approach to the skill of patisserie. Very clear and presentable book, without getting bored. Read morePublished 9 months ago by Rex