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1 Burnside Cooking and Food- Pies and Pastries
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Pastry: Savory & Sweet

by

Pastry: Savory & Sweet Cover

 

Synopses & Reviews

Publisher Comments:

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

For many home cooks, pastry can be intimidating. Now, in his new cookbook, Michelin three-star chef Michel Roux shows how easy it is to prepare professional-caliber pastry at home. Covering ten popular types of dough, including short crust, brioche, puff, choux, croissant, and filo, Roux provides step-by-step techniques and kitchen tips that ensure perfect results, all illustrated with stunning color photographs. He also presents a range of classic and contemporary recipes for finished pastry dishes–100 in all–such as Quiche Lorraine, Classic Pizza, Fillet of Beef in a Brioche Crust, Apple Tart, and Pecan Pie. For home cooks everywhere who want to explore the art of pastry making, Pastry is the place to start.

Michel Roux (London, UK) is one of today's most celebrated chefs. His Waterside Inn in Bray, England, has held three Michelin stars for an astonishing 23 years, and he has won many honors and awards. Roux has appeared in two television series and written several successful books, including Eggs (978-0-471-76913-2) and Sauces (978-0-8478-1970-6).

Synopsis:

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.

Synopsis:

Pastryfeatures 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, Pastryis set to become a classic.

About the Author

Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn near Windsor in England for an astonishing 21 years. Michel holds countless other culinary honors, including the Meilleur Ouvier de France en Patisserie in 1976, the Chevalier de l'Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, and the Chevalier de la Legion d'Honneur in 2004. He is also the food and wine consultant for Celebrity Cruises.Michel has appeared in two television series and written several successful cookbooks, including Sauces, which won the Glenfiddich Visual Award.

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.

Product Details

ISBN:
9780470421345
Author:
Roux, Michel
Publisher:
Houghton Mifflin
Subject:
Pastry
Subject:
Dough
Subject:
Courses & Dishes - Pastry
Subject:
Cooking and Food-Pies and Pastries
Subject:
Professional Baking & Pastry
Copyright:
Edition Description:
Trade Cloth
Publication Date:
February 2009
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
304
Dimensions:
8.25 x 6.13 in

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Related Subjects

Cooking and Food » Baking » Pies and Pastries

Pastry: Savory & Sweet New Hardcover
0 stars - 0 reviews
$24.95 In Stock
Product details 304 pages John Wiley & Sons - English 9780470421345 Reviews:
"Synopsis" by ,
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.

"Synopsis" by , Pastryfeatures 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, Pastryis set to become a classic.
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