Pastry: Savory & Sweet by Michel Roux

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  • Catalan tart

    • Angus on January 06, 2013

      WARNING ! The recipe for this seems to omit the fact that once you have put together your catalan cream you need to continue to heat it (whilst whisking) in order for it to thicken (otherwise it will remain very thin and not at all what you want !).

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  • ISBN 10 0470421347
  • ISBN 13 9780470421345
  • Linked ISBNs
  • Published Feb 23 2009
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom, United States
  • Publisher John Wiley and Sons Ltd
  • Imprint John Wiley & Sons Ltd

Publishers Text

Pastry features a wealth of culinary expertise from award-winning master chef Michel Roux, all designed in an easy-to-use format that makes pastry-making accessible for even the most inexperienced of home cooks. Each chapter is based on a particular dough, and starts with a step-by-step technique spread featuring clear, concise directions and detailed instructional photographs. The recipes that follow use the dough in a variety of ways, both sweet and savoury. The chapters include Shortcrust Pastries, Enriched Sweet Pastries, Pizzas, Puff Pastry, Hot Water Crust Pastry, Brioche Dough, Croissant Dough, Choux Pastry, and Filo Pastry, and Roux also includes sections on general pastry techniques and basic recipes. The 100 recipes range from classics, such as Quiche Lorraine and Lemon Tart, to contemporary takes on canapes, pizzas, and more. With its modern approach, 253 stunning four-color photographs, and clear, accessible instruction, Pastry is set to become a classic.



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