The Roux Brothers on Patisserie: Pastries and Desserts from 3-Star Master Chefs by Michel Roux

  • Enriched pie pastry (Pâte brisée)

    from The Roux Brothers on Patisserie The Roux Brothers on Patisserie by Michel Roux and Albert Roux

    • Categories: Pies, tarts & pastries
    • Ingredients: all-purpose flour; butter; store-cupboard ingredients
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  • ISBN 10 0137833822
  • ISBN 13 9780137833825
  • Published Oct 01 1986
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Prentice Hall
  • Imprint Prentice Hall

Publishers Text

Michel and Albert Roux are a culinary legend. In this book they turn their attention to the French art of patisserie, pooling half a century of their collective knowledge and experience to create, not a general cookery book, but a culinary bible. The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection, achieving results once within the realm of only the professional chef. With practical advice, tips and hints, the authors set out the various pastry, sponge and dough bases used for desserts and breads, and the creams and fruit-flavoured sauces that complement them. The main recipe section comprises Cold desserts and sweets, Hot desserts and sweets, Hot and cold fruit tarts, Ice creams and sorbets, Petits fours and canapes and finally Cakes. Each recipe lists the equipment needed and provides practical advice on preparation, with hints on presentation, storage and freezing. Finally, the Roux brothers reveal the techniques behind their spectacular, decorative sugar work.

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