Pastry: Savory and Sweet

Hardcover | January 28, 2009

byMichel Roux

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From master chef Michel Roux, a gorgeous, full-color cookbook that demystifies the art of pastry making

For many home cooks, making pie and pastry can be intimidating. Now, in his exciting new cookbook, Michelin three-star chef Michel Roux shows how easy it is to prepare pastry at home just like a professional. All types of dough are covered--short crust, brioche, puff pastry, croissant, and more. Roux provides detailed, step-by-step techniques, all illustrated with stunning color photographs. He also presents a range of classic and contemporary recipes—100 in all — with mouthwatering photographs of almost every one. Showstopping sweets include Sweet Pumpkin Tart with Toasted Almonds, Chocolate and Raspberry Tart, and Apple Turnovers. For something savory, there are Onion and Bacon Mini Pizzas, Phyllo Croustades with Seared Tuna, and Herbed Monkfish in a Puff Pastry Crust. For home cooks who want a new bible on the subject of making pie and pastry at home, this book is the answer.

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From the Publisher

From master chef Michel Roux, a gorgeous, full-color cookbook that demystifies the art of pastry making For many home cooks, making pie and pastry can be intimidating. Now, in his exciting new cookbook, Michelin three-star chef Michel Roux shows how easy it is to prepare pastry at home just like a professional. All types of dough are covered--short crust, brioche, puff pastry, croissant, and ...

Format:HardcoverDimensions:304 pages, 8.6 × 6.7 × 1.1 inPublished:January 28, 2009Publisher:John Wiley & SonsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0470421347

ISBN - 13:9780470421345

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Extra Content

Table of Contents

Introduction.

Pie Dough Techniques.

Short Pastries.

Enriched Sweet Pastries.

Puff Pastry.

Raised Pie Pastry.

Brioche Dough.

Croissant Dough.

Choux Pastry.

Pizza Dough.

Phyllo Pastry.

Basics.

Glossary.

Index.

Acknowledgments.