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The Roux Brothers on Patisserie: Pastries and Desserts from 3 Star Master Chefs Hardcover – 1 Oct 1986

4.7 out of 5 stars 43 customer reviews

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Hardcover, 1 Oct 1986
£61.24 £18.87
--This text refers to the Paperback edition.
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Product details

  • Hardcover
  • Publisher: Simon & Schuster; REPRINT edition (Oct. 1986)
  • Language: English
  • ISBN-10: 0137833822
  • ISBN-13: 978-0137833825
  • Product Dimensions: 25.1 x 19.6 x 2.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Bestsellers Rank: 800,694 in Books (See Top 100 in Books)

Product Description

Review

'This is the definitive guide to Patisserie. A book full of riches...' -- Jean Millet --This text refers to the Paperback edition.

Book Description

A complete guide to Patisserie from two of the world's best chefs. --This text refers to the Paperback edition.

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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Paperback Verified Purchase
I bought this book expecting it to be full of idea's that I would never be able to achieve but could look at and aspire to, how wrong I was, this book is full of step to step instructions that take you right by the hand and guide you to make the cakes and pastries that you have always aspired to make but didn't think you would ever be able to achieve...... an excellent book for expert and novice alike.... bravo.
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By A Customer on 14 Jan. 2006
Format: Paperback
French living in Britain, I occasionally crave for French pastry cakes. This is the only book I have come across which will allow me to come close to professional finish without fuss. The explanations are clear and easy to follow and all the recipes I have tried have been very, very nice indeed. Do not let the more complex recipes put you off, this THE BOOK for all your basic needs too.
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Format: Paperback
Forget Jamie Oliver, forget Ainsley Harriott, forget Nigella Lawson, and all of those tv 'celebrity chefs', these are the real deal; brilliant chefs who have worked incredibly hard over many years building their reputation with amazing skill, unstinting work and a genuine love of their art, not by being matey or glamorous in front of a camera for a couple of years.
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.
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By A Customer on 19 Jun. 2001
Format: Paperback
I borrowed this book from a friend and I was very reluctant to return it. As a keen pastry maker i found this book very exiting. Its full of old and new ideas. It has very good tecnique advise ,for profesionals and beginners. Amazon.com sells it with a discount Im definatly going to buy it. Its usefull for reference and advise throughout patisserie and confectionary. definatly a must.
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Format: Paperback Verified Purchase
If you are looking for a recipe book for all the best desserts, dont look any further, one of the best books i have in my collection and many pastry chefs i no , use this book. It compells of french desserts that were served in both Michael's Waterside Inn and Alberts Le Gavroche and some are still served by Alberts son, Michael Jr. This book covers everything you will need from the legendary Tarte Au Citron to Ice Creams And Sorbets. All Recipes are brilliant! You will not be dissapointed and i know tthis book will come in very handy as i am a chef!
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Format: Hardcover
Back in the late 1980s one of the highlights of Sunday afternoons was a television programme called "At Home with the Roux Brothers". Both brothers had three Michelin stars (the highest accolade which a restaurant can earn), Albert at Le Gavroche in central London and Michel at The Waterside Inn at Bray. The food they produced was superb - in a completely different class to the usual food that you see on television cookery programmes. So as a "spin off" a collection of books were published and here is my review of their Patisserie offering:

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.
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Format: Hardcover
This book eventually arrived successfully, after the fist copy to be sent was returned damaged. The book is in excellent condition and is truly a must for any professional or enthusiastic chef or baker. Bought as a present for my daughter's 40th birthday, who is a professional cook and cake maker, would like a copy myself.
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Format: Paperback Verified Purchase
this is a wonderfull book I am doing a city and guild patisserie course and this is the bible of patisserie wonderfull recipes and good illastration,Its not just for the profesionals anyone who is interested in baking and pastry work its a must for your book shelf but dont leave it on the shelf use it the step by step instruction are excellent
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